A hybrid beer, more a barroom creation than an official beer style, a Black & Tan is traditionally made in U.S. bars by pouring half a glass of draught pale ale (or pale lager) and topping it with a draught stout (or porter or dark lager). Poured carefully, the dark beer will remain in the top half of the glass and the pale in the bottom. Several regional brewers produce commercially available Black & Tan, which are pre-blended and bottled versions of this drink. While Black & Tan pours dark, its aromas and flavors generally exhibit characteristics of both the dark and pale beers.
Characteristics: Balanced, roasty, floral, light- to medium-bodied
ABV range: 4.7-7% IBU: varies by beers used in the mix
Commercially brewed, pre-blended Black & Tan-style beers: Yuengling Black & Tan, Mississippi Mud Black & Tan, Mendocino Black Eye Ale
Serving Temperature: Cool, 46-54°
Cheese Pairing Ideas: If the dark and light beers are separate in your glass, try Asiago, Colby or Gloucester with the dark half, and hang onto some Colby, Brick, Cheddar and Edam for the pale half. Brick, Cheddar and Colby will pair with blended, bottled versions.
Food Pairing Ideas: Roasted and barbecued beef, chicken and seafood
