Black & Tans

Well no, it isn't a recipe exactly...but no real beer drinker can survive without the occasional (or maybe not so occasional) Black & Tan. For home use I use bottled Guinness and Bass Amber Ale (cooled but not cold) mixed half and half, but the best ones are from the tap in a pub or bar where they know that stout is supposed to be served at room temperature.

Properly done both beers should be around 48 degrees F. That's tough to do without a dedicated refrigeration system but a quick fix is to keep the Bass on ice and the Guinness at room temperature. Seems to make for a nicer head too.

Guinness is the Nectar of the Gods but it's an acquired taste for most Americans who are raised on ghastly commercial products like Budweiser. A Black and Tan is the Nectar of the Gods when their in-laws come to visit...dark and rich looking but much smoother. It's very difficult to get drunk on Guinness (but not impossible, he smirked) because it's so heavy and bitter. B&Ts, on the other hand, will put you right under the nearest piece of furniture in short order. They are also ridiculously expensive...but well worth it in entertainment value as you watch the "I only drink Lite Beer" types get addicted by their third one.

The Black and Tan FAQ will tell you everything you need to know about construction, history and etiquette. And be sure to check out St. James's Gate, the Official Guinness Brewery Web Site.