This style is rarely brewed commercially today. It was also locally known as dark cream common beer, cream beer or common beer. The beer was top-fermented and was krausened up to 10% making it quite highly carbonated.
This style is hardly produced commercially today. It was also recognized in local circles as dark cream common beer, cream beer or common beer. The beer was fermented with the top method and was significantly krausened to produce a highly carbonated beverage.