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Conceived as an effort to save us all from the embarrassment of not knowing exactly what we’ve decided to put in our mouths, American Craft Beer’s “What the Hell” series is all about a beer’s backstory, it’s history and its future.
So welcome to the latest in our ongoing series (drum roll please…) “What the Hell is a Black and Tan beer.
The Basics
Well let’s start with the fact that a Black and Tan beer is actually two beers, that is seen as a serving style by some and a beer cocktail by others. It’s made by layering a pale beer (usually a pale ale or IPA) and a dark beer (usually stout) one on top of the other. Hence, its name Black and Tan.
The history of Black and Tans can be traced back to 17th century England where blended beers could generate increased profits for pub owner. Stouts were stronger and more expensive than lower octane pale ales. So bartenders could charge more for the drink.
Black and Tan beers are more common in the UK as well as in Ireland where the blend is referred to as a Half and Half for a very specific reason.
In Ireland, the beer’s name is more commonly associated with the Royal Irish Constabulary during the Irish War of Independence. British paramilitary police who were renowned for their brutality, as well as for their dark green (but seen as black) and khaki uniforms, which earned them the nickname of “black and tans.”
The Correct Way to Pour the Perfect Black and Tan
The idea behind the perfect Black and Tan, is to create two distinct layers of beer, a couple inches of pitch black stout resting upon another two inches of golden pale ale. A perfectly poured Black and Tan can be visually stunning.
(Courtesy Wikipedia)
Ideally, you’re looking for a drink where the stout and pale ale keep their independent integrity as long as possible (otherwise what you’ve got is a lesser Black IPA). Again “layers” is the operative term and Mashed suggest that the brands you use will inform your black and tan’s outcome.
For the perfect Black and Tan they advise laying Guinness on top of Bass pale ale. In spite of being a stout Guinness has much less density than the sturdy pale ale, so the layers stay layered, longer.
Another secret is holding an upturned spoon above the pale ale layer before pouring the stout. This ensures that the stout will float evenly atop the pale ale and that its integrity remains distinctly in place.
