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- Xref: sparky alt.beer:7982 rec.crafts.brewing:7856
- Newsgroups: alt.beer,rec.crafts.brewing
- Path: sparky!uunet!haven.umd.edu!purdue!yuma!csn!boulder!garnett
- From: garnett@refuge.Colorado.EDU (Santiago de la Paz)
- Subject: Re: Black and Tan
- Message-ID: <1992Dec28.062054.29907@colorado.edu>
- Sender: news@colorado.edu (The Daily Planet)
- Nntp-Posting-Host: refuge.colorado.edu
- Organization: Cogwheel Inc, Boulder
- References: <18550@borg.cs.unc.edu>
- Date: Mon, 28 Dec 1992 06:20:54 GMT
- Lines: 32
-
- butterwo@holst.cs.unc.edu (Jeff Butterworth) said through his teeth:
- >
- >My friends and I would like to know how to make a "black and tan." (B&T)
- >For those of you who don't know, a B&T is Guinness extra stout on top of
- >something lighter like Bass pale ale. Legend has it that one can actually
- >keep these two layers from mixing while making the drink.
- >
- >We've tried everything we can think of to carefully prepare this drink
- >but every time we try, the two beers mix immediately.
-
- There is at least one bartender here in Boulder who is able to do this
- without any fancy helium pressure, just patience. It seems that he
- pours (pitches?) the light ale first and then allows it to rest for
- a few minutes, after which he releases the Guiness directly into the
- lighter ale (ie, a real manly-man tapping, none of that "pour it
- down the sides of the glass" nonsense).
-
- I've seen this guy do it about 50 times and get it perfect each time,
- with a nice, clear separation of the ale & stout. I've also watched
- other bartenders do it, and they screw it up every time and give me
- a strange Looks Like Guiness, Smells Like Guiness, But Brother It
- Ain't Guiness pint.
-
- I suppose it's all in the wrist...
-
- ~james
-
- James Garnett garnett@coghweel.com
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