

As I have learned, A Black & Tan is made with Bass and Guinness. If you use a
Harp Lager, it is called "Half & Half, and if you use Blue Moon...it is an
"Eclipse, or Black and Blue". Every "region" may call it something else, but
Im just stating what was taught to me.
First off, what kind of glass are you using?
How far is your spoon from the head of the ale when you pour?
Although I have never poured a B&T out of cans, I have done it from the draft
without any problems.
On draft, this is my process:
I pour a little more than half the glass with the Ale. Depending on how cold
the glass is, or the draft system, sometimes I needed to scoop out the
excessive head. Then id place a bar spoon as close to the head as possible and
pour the Guinness over it.As the beer starts to fill, I raise the spoon until
the glass is full. I NEVER let the spoon dip into the beer. Guinness on
draft comes out of the tap quickly and in a narrow stream. By not using the
spoon, you shoot Guiness straight to the bottom and it doesnt stay separated.
Oh...and this way of pouring Guiness is the "American way". In the East, its
more commonly just blended together when you drink.
Current thread (8 messages):
|
Home · Drink Recipes · Bookstore · Barstore · Handbook · Web Index · Feedback
Copyright © The Webtender.
About | Disclaimer | Privacy policy