A black and tan is a classic and dependable mix of two beers—a equal blend of stout and ale layered in a pint glass. It’s enjoyable on both hot summer days and cozy winter nights by the fire.
To make it, start by pouring ale into the glass till it’s half full, forming a nice head. Next, gently pour a stout over the back of an upside-down spoon, allowing it to settle atop the ale. With that simple process, you create a visually striking and tasty beverage through the merging of different densities.
What’s In a Black and Tan?
The black and tan is a traditional drink consisting of half pale ale and half stout. Guinness is the preferred stout—it’s a malty, creamy beer with notes of coffee and chocolate, dark in color but less dense compared to pale ale.
For the ale, Bass Ale is traditionally used (or Harper in Ireland). Whatever ale you choose, ensure it’s heavy enough to rest beneath the Guinness for that distinctive two-tone effect.
The Best Glassware for a Black and Tan
You’ll likely deliberate more on the beer selection than on glassware. A pint glass is key for this drink, whether it’s American, British, or Imperial.
The American pint glass (“shaker glass”) holds 16 ounces and is slightly wider at the top—a staple in American bars. The British “nonic” pint glass features a bulge near the top. The Imperial glass, at 20 ounces, is similar to the American pint glass and is equally suitable.
Tips and Tricks
The success of a black and tan lies in the precise layering of the two beers. Perfect the art of pouring slowly over a spoon, letting the lighter, darker stout sit confidently on the heavier, tan ale.
Here are three key tips for achieving these distinct layers:
- Pour the ale aggressively to achieve a robust three-finger head.
- An indirect pour is essential, slowing the stout’s flow and preventing it from sinking into the ale. A sturdy head on the ale facilitates this. No special spoon is necessary—a regular one works well.
- Guinness Extra Stout, despite its availability, won’t create the desired layers due to a similar gravity to ale. Opt for a nitro beer like Guinness Draught. Research beer gravities to ensure your stout is lighter than your ale.
The Black and Tan In Culture
While the black and tan is now synonymous with layered drinks, in the 18th century, it was just one among many combinations ranging from simple blends to complex mixes of multiple beers. Despite the creativity of those mixes, the black and tan’s simplicity has endured.
Be mindful of cultural sensitivities when referring to this drink, especially in Ireland, where the name “black and tan” has historical connotations. Opt for “half and half” to avoid offense.
Black and Tan vs. Half and Half
The term “black and tan” traces back to the 1920s when British paramilitary forces wore black and khaki uniforms to suppress Irish independence efforts. Due to this historical context, “half and half” is used more frequently in Ireland.
Feel free to use “black and tan” in most places, but in Ireland, ordering a “half and half” will likely be more graciously received.
Drink Variations
Don’t limit yourself to just these two beers! As long as the specific gravity difference is significant, you can explore various combinations:
- Black and Blue: Blue Moon topped with Guinness
- Black and Brown: Newcastle Brown Ale topped with Guinness
- Black and Gold: Hard cider topped with Guinness
- Black and Red: Raspberry lambic topped with chocolate stout
- Black and Orange: Pumpkin ale topped with a stout
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8 ounces pale ale, such as Bass Ale or Harp Lager
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8 ounces stout beer, such as Guinness
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Pour the pale ale:
Pour the pale ale into a pint glass until it is half full. If poured with some flair, it will form a good head, ideal for layering.
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Pour the stout:
Carefully pour the stout over the back of a spoon. This lets it gently accumulate over the ale to create the layered look. Serve and enjoy.
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