Someone once told me that California Common was the only truly indigenous American beer style—that of all of the interpretations and variations in American beer, it was the one that was created out of environmental and agricultural necessity. The cool air of Northern California and the ready access to woodsy and rustic Northern Brewer hops led to the creation of this unique style during the California Gold Rush. Now, I don’t know if I believe that, but one thing is for certain: this is a great beer to brew, drink, and have on hand throughout the late summer and into fall.
Style
Cal Common falls into that odd in-between world known as “hybrid” beers—these are beers that are neither purely ales nor purely lagers. Instead, they are usually made with either an ale strain at cooler temperatures or a lager strain at warmer temperatures. The result is a beer that has some of the clean and rounded flavors expected from a lager but also a bit of esterification and action from the fermentation.
In the case of Cal Common, the yeast should add a touch of fruit (usually red, ripe berry) to the flavor profile, but that’s about it. The beer should be dry and fairly bitter, with a noticeable hops flavor, but it should stop well short of drifting into the American amber’s neck of the woods. If you ask most people, they’ll tell you that what defines Cal Common is the emphasis on Northern Brewer hops, which impart a minty flavor. They’re right, but more importantly (in my mind) is the combination of that American-but-not-citrusy hops character and a collection of interesting-but-not-heavy-or-sweet malt flavors. It’s also a fairly light beer, and my recipe comes in at only 4.5 percent ABV. Much like the English mild, it’s long on flavor and easy on the liver, and you can enjoy more than one while watching football or enjoying the fall weather.