I still disagree with the assertion a KY Common was never historically tart. While I agree with the Brown Cream ale, a sour mash version adds a nice low tart complexity.
With that in mind, I would suggest you just brew something else to make your apple cinnamon ale.
Sure some were tart due to poor packaging or process - just like there are some Craft beers you can find today that are off. If someone finds a primary record of a brewery doing a sour mash, then it is a different story.
Isnt it just an esoteric
I still disagree with the assertion a KY Common was never historically tart. While I agree with the Brown Cream ale, a sour mash version adds a nice low tart complexity.
With that in mind, I would suggest you just brew something else to make your apple cinnamon ale.
Sure some were tart due to poor packaging or process - just like there are some Craft beers you can find today that are off. If someone finds a primary record of a brewery doing a sour mash, then it is a different story.
Isnt it just an esoteric subject at this point? It seems to me that you'd have to be born about 1900 and have a heck of a memory to be able to say with any authority what a true Kentucky Common tasted like.
The supposition has been that a sour mash was used due to the proximity to the Bourbon distillers. Brewing logs from 2 of the Louisville breweries show that is not true, no sour mash. We all know that Scotish Brewers use peated malt in Scotch Ales right?
The records show that is not true.
Could it have become sour once out in the trade, yes. I have had beers in England that we're going off and taking on a sourish wines finish, Fullers ESB on the last trip. Those "strong" beers move slow at some pubs.