What beer are you enjoying this Independence Day? The Fourth of July is America’s top beer-drinking holiday, both by sales and by consumption, and while many reach for cold, pale lagers to beat the heat and wash down picnic food, there are a multitude of styles to choose from.

Most styles of beer brewed in America evolved elsewhere and have been adapted to American palates. Pale ales, IPAs, and porters originated in England, lagers largely emerged from Germany, and so on. But to truly celebrate America’s independence, why not look to indigenous styles, those that developed within the United States?

While there have been a number that developed as native expressions of American brewing, most did not survive Prohibition in the first half of the 20th century, and mostly exist only as historical curiosities. These include styles such as Pennsylvania swankey, American weissbier (brewed with corn) and even molasses beer.

However, several still live on today (or at least were revived by craft brewers): cream ale, California common and Kentucky common.

Cream ale

Cream ale, the most well-known of these, was created in the late 1800s to compete with the pale lagers that were rising in popularity. One of the main characteristics of this style was the addition of corn to the grain bill to help lighten the body and color of the finished beer.

These are light, hoppy golden ales that should be clean and flavorful with higher levels of carbonation reflecting the style’s historical roots. Also known as sparkling or lively ale, this was brewed as a present-use ale, meaning it was inexpensive and produced quickly, intended to be consumed fresh.

Currently available examples include Yard Barber Cream Ale from Deschutes Brewery, Cold Chillin’ Vanilla Cream Ale from Wild Ride Brewing Company, and $$ Bills Y’all from 10 Barrel Brewing Company.

California common

The lesser-known California common style might be more recognizable under the name steam beer, the most famous example of which is Anchor Steam Beer from Anchor Brewing Company of San Francisco, where the style originated during the Gold Rush era.

Similar to amber ales in appearance, steam beer was brewed as a lager, but the lack of refrigeration required fermentation to occur at warmer temperatures; this allowed it to develop fruity character along with caramel and toasty malt notes.

Why the name California common? Because Anchor trademarked the term “steam beer” in 1981, thus making it unavailable for use by other breweries. As it happens, few breweries today outside of Anchor brew the style, and then typically as a specialty or one-off. Local breweries have dabbled with it in the past but currently there are none available.

Kentucky common

The least known among these styles, Kentucky common was produced and sold almost exclusively around Louisville, Kentucky, in the years between the Civil War and Prohibition. Like cream ale, this was also brewed as a present-use ale, destined for the laborers around the region. The recipe consisted mostly of six-row barley malt (classically used in American lager brewing, though most modern brewers prefer two-row barley) and corn along with a small amount of dark malts to help acidify the Louisville water, which was high in carbonates. It was a style that died out after Prohibition but was revived by craft breweries in the modern era.

It’s relatively rare to see one on tap. However, 10 Barrel has a fairly faithful interpretation of the style with its Kentucky Lovin available now. I stopped in recently to check it out.

10 Barrel stayed true to the recipe and brewed it with six-row barley and flaked corn, adding a bit of chocolate rye malt for color. It has a light hop profile, enough to balance the malts and add a bit of flavor but is mostly taking a backseat.

It’s clear and effervescent with a copper color, and I found the aroma to be clean with a light nutty and fruity character. The flavor is crisp and fruity, with a hint of sweet corn and a pleasant touch of light spice. I expected it to be sweeter with a bit of nutty grain, but it’s actually fairly dry.

A good summer sipper, with a medium light body and fizzy carbonation, Kentucky Lovin reminds me more of steam beer in style than cream ale. It’s 4.7% alcohol by volume with 26 IBUs.

It’s one of a number of examples of these classic, true American beer styles, terrific for enjoying for the Fourth of July holiday.