Black & Tan
A hybrid beer—and more a barroom creation than an official beer style—Black & Tan in the United States is traditionally made by pouring half a glass of draught pale ale (or pale lager) followed by a draught stout (or porter or dark lager) to top it off. Poured carefully, the dark stout will remain on the top half of the glass and the pale on the bottom. Several regional brewers produce commercially available Black & Tan, which are pre-blended and bottled versions of this barroom creation. While it pours dark, the aromas and flavors generally exhibit characteristics of both the dark and pale beers.| Characteristic | Details |
|---|---|
| Taste/Smell | Balanced, Roasty, Floral, Light- Medium- bodied |
| Alcohol-by-Volume (ABV) Range | 4.7 – 7% |
| Bitterness (IBU) | varies by beers used in the mix |
| Popular Examples | Yuengling Black & Tan, Saranac Black & Tan, Mississippi Mud Black & Tan, Mendocino Black Eye Ale |
| Serving Temperature | Cool, 46-54° |
| Glassware | Pint or nonic, tumbler, beer mug |
| Cheese Pairing Ideas | If the dark and light beers are separate in your glass, try Asiago, Colby, and Gloucester with the porter (dark), and hang onto some Colby and try it along with Brick, Cheddar and Edam with the pale ale/lager half |
| Food Pairing Ideas | Roasted and barbecued beef, chicken and seafood |
