Black and Tan

Like an alcoholic Reese's Peanut Butter Cup, the Black and Tan is truly two great tastes that taste great together. While companies have specifically marketed different "Black and Tan" bottled beers, none can match those that must be ordered in a bar, as the concoction only be made with kegs on tap. And it is absolutely essential that the ingredients are Bass and Guinness – accept nothing less.

Much of the appeal of a pub-bought Black and Tan is in the presentation; the bartender first pours the glass half-full with Bass (a fine ale, though not nearly as glorious on its own), and then pours the Guinness slowly on top of it, using a goofy spoonlike hookup so it pours only down the sides of the glass, resulting in the dark stout settling pleasingly on top of the ale like oil on water.

Guinness itself is wonderful stuff, somewhere between coffee and sludge in density but better tasting than either. But sipped with the Bass below edging its way in enhances the taste greatly, and likewise the remnant presence of the mostly-consumed stout in the Bass when the drink is nearly done improves that beer's taste exponentially.

The Black and Tan originated in Ireland (no surprise, considering that's home to both of the beers), and apparently the Irish scoff at the apparently Americanized presentation described above; they cut out the middle man and just mix the stuff together. As you would expect from the Irish, this is just lazy and lacking in panache.

I've tried it the Irish way, and it's just not the same; the tastes are flatter, and it ends up like a very average microbrew. This only shows that even, or perhaps especially, in the world of alcohol, presentation is important. That is, until you start drinking cooking sherry out of a bag while driving to your day job, as I have.

Loud Bassoon rating scale

Review by HIP