Betty

California Common is a style of beer brewed during California’s Gold Rush. This beer has a deep and long passed that were still not sure of.

Points that we do know:

1. It came at a time when cold refrigeration wasn’t possible for Lagering the beer.

2. It was brewed using all American ingredients.

3. It was made using one particular American hop.(Most likely Cluster)

4. Original Gravity’s were between 1.044-1.050.(Just a guideline, Could be more or less)

5. Use all American grains, Go for an American Pale Malt or 2-row.

6. Mashing should be carried out between 152 and 156F.

We also know that fermentation was carried out between 60-62F. It was a beer well suited to Northern California’s climate. The hop levels that were used were between 28-40 IBU’s.

The reason believed for the name “Steam Beer”, Because it was krausened for carbonation will the beer was still fermenting. So this beer was made for quick turn over. The beer was then ran into shallow vats called clarifier’s.

These clarifier’s were 12 inch’s deep, They were long,wide and shallow. 1. To prevent a high rise in temps.

2. To make the beer clear faster.

At this point the beer would ferment between 60-70F. Fermentation was usually complete between two to four days. From the clarifier the beer was racked directly to kegs. At this stage krausen was added. (Clean fresh sweet wort.)

A 15-gallon barrel would get up to 6 gallons of krausen then filled with fully fermented beer. Fining’s also were added to aid in clarity of the fresh beer. The kegs were sealed with Iron Bungs and aged two or three days before shipment to the Tavern.

The beers had to sit for at least two days before being tapped. This would allow the yeast and fining’s to settle. High levels of C02 were reported in writings from the turn of the century.

Values from history tell us between 40 to 70 psi reported. So when the kegs were tapped it would look like “Steam” coming out of the beer. This is why it’s believed that California Common is called “Steam Beer”.

Now a days when this style is made, Anchor Steam comes to mind. Of course it is made from the use of Northern Brewer hops. I say try some of the other variety’s of hops. I just would stay away from the American three C’s.(These would tend to be to citrus for this style.)

Again be creative and make this delicious satisfying Lager-Ale for yourself. You know what you like so stay in style, Make it your own. You’ll be glad that you did.

I have been brewing since the craze in the 90’s, I stuck to it.

Now I’m sharing what I know with you.

So give the site below a visit today.

It will be evolving and growing with many resources for the new and old brewer alike.

The Brewmeister “Where it’s a pleasure to Brew” - http://www.thebrewmeister.info

Shawn Burgy

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