6C. California Common Beer Adapted from BJCP Beer Styles Ver. May have a moderate toasted malt aroma. Diacetyl low to none. Dark gold to copper to medium amber. Malty, balanced with a pronounced hop bitterness.
Balance is generally about even between malt and hops.
Diacetyl low to none. Medium to medium-high carbonation. Large shallow fermenters are used. Originally, in the absence of handy ice or refrigeration, the locally cool ambient temperatures of the San Francisco peninsula led to a beer that was fermented with lager yeast, but at temperatures that were at the cool end of the ale temperature range. Similar to American pale ale, although typically less fruity.