Try?
Ever heard of a
Black and Tan? Most seasoned beer enthusiasts have. It’s not
something you usually see on tap at your local pub, but any bartender worth
his salt will be able to pour you one all the same. That’s because
traditionally, a Black and Tan is a blended beer, one that is made by mixing
two other beers together. Some beer enthusiasts are not too keen on the
notion, but you can come up with some great concoctions this way.
A few weeks ago, I was sipping a brew at the Park Tavern Brewery and Restaurant, a local brewpub. Among the beers they were pouring were a delightful blueberry ale and a roasty, chocolaty porter. “Hey,” I though to myself, “I’ll bet these would mix together nicely”. I asked my server to bring me a mix of the two. She looked at me rather strangely, but said that she would ask the bartender to do it.
The result was delicious, with the sum of the parts being greater than the whole. The fruity blueberry notes worked wonderfully with the chocolaty porter, and the light creamy base of the blueberry ale lightened the darker beer, resulting in a dangerously drinkable concoction.
Of course, the above was not a Black and Tan, although it was a bit similar, being the mixture of a dark beer and a light one. Traditionally, a black and tan is the result of combining one part stout with one part light lager or amber ale. Guinness and Harp lager are a popular combination; Guinness and Bass Ale are a more common pairing. If poured correctly, the Black and Tan can have a parfait-like layered appearance, with the stout appearing to float on top of the pale ale.
Today, a new trend has emerged, with a few brewers selling a Black and Tan pre-blended in the bottle. One of the best of these, I think, comes from Saranac of Utica, New York: Saranac Black and Tan. Saranac starts with its tasty stout and mixes it with Saranac Amber. The result is a beer that may very well be tastier than either of the beers alone.
Usually, a Black and Tan is a bit milder than a stout, but Saranac’s pre-blended version is almost as big and bold as a dry stout. Generous amounts of Chocolate and Black malts are used. Either Saranac brews their stout to extra strength for their Black and Tan or they don’t use much Amber, because the finished product is one bold and flavorful brew.
Saranac Black and Tan pours to a very dark brown to almost black
color with a thick creamy tan head and a hearty licorice nose. The palate is
thick and rich, a full-bodied beer with luxuriant mouthfeel. There are
strong notes of licorice, powdered cocoa, and espresso all leading into a
impressively bitter roasty finish with a final hint of licorice.
This probably is not what a Black and Tan will taste like if you make your own. But that’s OK. There are no rules when mixing beers. And sometimes, when you’re lucky, one plus one will equal three.
A few weeks ago, I was sipping a brew at the Park Tavern Brewery and Restaurant, a local brewpub. Among the beers they were pouring were a delightful blueberry ale and a roasty, chocolaty porter. “Hey,” I though to myself, “I’ll bet these would mix together nicely”. I asked my server to bring me a mix of the two. She looked at me rather strangely, but said that she would ask the bartender to do it.
The result was delicious, with the sum of the parts being greater than the whole. The fruity blueberry notes worked wonderfully with the chocolaty porter, and the light creamy base of the blueberry ale lightened the darker beer, resulting in a dangerously drinkable concoction.
Of course, the above was not a Black and Tan, although it was a bit similar, being the mixture of a dark beer and a light one. Traditionally, a black and tan is the result of combining one part stout with one part light lager or amber ale. Guinness and Harp lager are a popular combination; Guinness and Bass Ale are a more common pairing. If poured correctly, the Black and Tan can have a parfait-like layered appearance, with the stout appearing to float on top of the pale ale.
Today, a new trend has emerged, with a few brewers selling a Black and Tan pre-blended in the bottle. One of the best of these, I think, comes from Saranac of Utica, New York: Saranac Black and Tan. Saranac starts with its tasty stout and mixes it with Saranac Amber. The result is a beer that may very well be tastier than either of the beers alone.
Usually, a Black and Tan is a bit milder than a stout, but Saranac’s pre-blended version is almost as big and bold as a dry stout. Generous amounts of Chocolate and Black malts are used. Either Saranac brews their stout to extra strength for their Black and Tan or they don’t use much Amber, because the finished product is one bold and flavorful brew.
Saranac Black and Tan pours to a very dark brown to almost black
color with a thick creamy tan head and a hearty licorice nose. The palate is
thick and rich, a full-bodied beer with luxuriant mouthfeel. There are
strong notes of licorice, powdered cocoa, and espresso all leading into a
impressively bitter roasty finish with a final hint of licorice. This probably is not what a Black and Tan will taste like if you make your own. But that’s OK. There are no rules when mixing beers. And sometimes, when you’re lucky, one plus one will equal three.
And remember, try a new beer today, and drink outside the box.
*Pricing data accurate at time of review or latest update. For reference only, based on actual price paid by reviewer.
(B)=Bottled
(D)=Draft
(G)=Growler
