beer black and tan

greg2350

What is the proper way to make a black and tan and what beer do you use.:)

michaeljhsda2

Guinness Stout and Bass Ale.
Fill the glass half full of Guinness (pour slowly) and the rest with Bass Ale (pour slowly). Enjoy.

greg2350

cool thanks

muncybob

....and, if you want the genuine thing you should drink them with liquids at room temp, well "slightly" chilled but not fridge temp. At least that's the way the blokes were drinking it when I lived over there.

Pauly

http://www.ivo.se/guinness/bnt.html

Special spoon

I used to get a couple at Hospitality house at Busch Gardens with Bud and Bar Knuckle stout. Were pretty tasty for free. To bad they shut that down

Knucklehead

Pauly wrote: »

http://www.ivo.se/guinness/bnt.html

Special spoon

I used to get a couple at Hospitality house at Busch Gardens with Bud and Bar Knuckle stout. Were pretty tasty for free. To bad they shut that down

Thats too funny Pauly, Im a short drive to Bush Gardens Williamsburg here in Va, I have a couple of those as well. I was bummed when they closed the tours.

Pauly

Edit its Bare Knuckle Stout. Lil slow this morning and yes it did suck when they stopped doing it.

jimmydep

MMMMM, I haven't had a Black and Tan for a few years now, but i've always seen them make it with a spoon.

Looks like it's going to be a B&T weekend.


Cheers!!

Jimmy

gdb

In a pinch, Yeungling has a black and tan (bottled) that's not too shabby. I've never understood why a Brit beer is used instead of an Irish one (Harp's) ? The only reason they drink it "warm" is cuz they have refrigerators with Lucas electricals, and they don't work too good !

nadams

Yea, whenever I want a black and tan, I just crack open one of the Yuengs. Much easier than messing about with this spoon nonsense.

everpress

gdb wrote: »

In a pinch, Yeungling has a black and tan (bottled) that's not too shabby. I've never understood why a Brit beer is used instead of an Irish one (Harp's) ? The only reason they drink it "warm" is cuz they have refrigerators with Lucas electricals, and they don't work too good !

I thought it was because they typically keep casks/kegs unrefrigerated in a cellar that is on average 50 degrees f... At least traditionally. I'm sure now, due to tradition, many custom cooling units keep the beer that temp.

Jstas

gdb wrote: »

In a pinch, Yeungling has a black and tan (bottled) that's not too shabby. I've never understood why a Brit beer is used instead of an Irish one (Harp's) ? The only reason they drink it "warm" is cuz they have refrigerators with Lucas electricals, and they don't work too good !

The answer depends on who you ask. The all-Guinness Black & Tan is Harp's Lager and Guinness. (Harp's is brewed by Guinness at Dundalk). Many consider the classic Black & Tan to be Bass Pale Ale and Guinness. (To some Irish, they appreciate the fact that the Irish comes out on top!) However, Bass Ale is not as available in Ireland as it used to be, and either Harp or Smithwicks is generally used. However, there are many variations involving a stout or porter and another lighter coloured beer, either lager or ale.

A half-and-half is often just another name for a Black & Tan. However, in many North American Irish pubs, the Bass/Guinness combination is called a Black & Tan, while the Harp/Guinness combination is called a Half-and-Half.

There's your answer.


As far as Black and Tan's go, I like Yuengling's B&T and a friend from Ireland has told me that that is how it is served there, fully mixed.

But if you want a real treat, grab one of Sam Adams' seasonal brews this winter and grab their cream stout. I like the Winter Lager or the Old Fezzwig. Make your B&T with that! Good stuff!

Also, one other way I like to do it is to use an oatmeal stout. A heavier German lager, like Yuengling, works better for this than an British style lager like Bass. Grab an Oatmeal Stout from your favorite brewer. I like Samuel Smith's or an Ipswich or St Ambroise and your favorite lager, I like Yuengling. Mix like you would any other B&T. Good stuff! Get yourself a shot of some good scotch to go with it!

gdb

everpress wrote: »

I thought it was because they typically keep casks/kegs unrefrigerated in a cellar that is on average 50 degrees f... At least traditionally. I'm sure now, due to tradition, many custom cooling units keep the beer that temp.

I was just kidding around, That saying was very popular back in the days when I owned and worked on (endlessly)vintage British motorcycles and cars, all of which were equipped with electrical components from Hell. (Lucas);)
You haven't lived until you've had to "top off" the oil in your carburetors!:D

tx_polkhead

Celis Brewery form Austin, TX (now closed) used to brew a Celis White (a Belgian Whit beer) and Celis Raspberry (a fruity Whit beer). That's the set-up. The Angry Dog in Dallas would serve a Berry White (a black and tan version of the two), only if you ordered in a deep Barry White voice, yummy memories.

66chevyIISS

How about a black and tan Dog Fishhead 120min IPA and Dog Fishhead Word Wide Stout. mmmm that will raise the hairs on your neck.

75 min is great too, half 90 min and half 60 min.

hockeyboy

That Dogfish Ale is terrific. It's not near as thick as a BT but seems about as strong. Man a few B&T's will knock you on your ****. Makes me want to go get some beer right about now.

PSOVLSK

michaeljhsda2 wrote: »

Guinness Stout and Bass Ale.
Fill the glass half full of Guinness (pour slowly) and the rest with Bass Ale (pour slowly). Enjoy.

Bass Ale, doh!!! I just bought Harp a couple days ago planning to make a black and tan. It obviously didn't work out too well for me. Tasted pretty good, but it wasn't "black and tan".

zombie boy 2000

Black and Tan is my drink of choice at any dive or pub. I also enjoy Black and Reds from time to time (Guiness and Killians).

Anybody else have Ben and Jerry's Black and Tan ice cream? It's awesome.

Jstas

zombie boy 2000 wrote: »

Anybody else have Ben and Jerry's Black and Tan ice cream? It's awesome.

Yes! But I don't think they make it anymore.