Instructions
- In a pint glass, add pale ale.
- Slowly pour the stout down the back of a bar spoon to create a second layer.
Variations of the Black and Tan
As with any drink, there are multiple recipes when making a black and tan.
- Guinness is the preferred stout in the black and tan, but you can opt for your favorite.
- Many flavorful stouts on the market, such as cherry, chocolate, and coffee, will make your black and tan stand out.
- You don't need to use a pale ale. A lager is also an excellent option. And if you want something totally different, opt for a traditional IPA.
- Swap a porter in for the stout.
Garnishes
The black and tan is one of a few drinks with no garnish. The layers of the beers are garnish enough, but if you want to add one, you can do so. A lemon wheel or slice is a suitable garnish. You can add a sprinkle of grated nutmeg, cinnamon, or even finely chopped bits of chocolate for something a bit sweeter.
History of the Black and Tan
Like the shandy, the tart combination of beer and lemonade, the black and tan's roots go back to England in the 1600s. Back then, it wasn't unusual to mix several types of beer together, typically those with higher alcohol content and lower alcohol content, all to avoid heftier taxation rates. Ireland, too, mixes pale and stout beers together; only on the Emerald Isle, you'll order a half and half. The name "black and tans" was reserved as a nickname for the troops assigned to "keep the peace" during the Irish War of Independence. So be sure to keep your wits about you when hopping between islands and ordering a pint or two.
Toasting to a Black and Tan
Don't overlook beers when you're in the mood for a drink, especially the black and tan. The combination of a dry and toasty stout with a lighter pale ale is the perfect solution for when you can't decide between beers. Now that's a winning compromise.
