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Geneseo Republic - Geneseo, IL
Norman Miller reviews brews, offers food pairings and writes about breweries.
Now this is a black and tan
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By Norman Miller
Norman Miller reviews brews, offers food pairings and writes about breweries. Norman is a reporter and beer columnist for the MetroWest Daily News in Framingham, Mass. For questions, comments, suggestions or recommendations, email ...
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The Beer Nut
Norman Miller reviews brews, offers food pairings and writes about breweries. Norman is a reporter and beer columnist for the MetroWest Daily News in Framingham, Mass. For questions, comments, suggestions or recommendations, email nmiller@wickedlocal.com or call 508-626-3823. Or, follow the Beer Nut at his Twitter page at www.twitter.com/realbeernut.
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By Norman Miller
Feb. 4, 2013 5:05 p.m.



Most people know of a black and tan as a Guinness stout blended with a Bass or some sort of lager.



For myself and my friend Brandon Carder (who provided the photos), our black and tan was a Dogfish Head World Wide Stout and 120 Minute IPA.



Known as a Heaven & Hell, I’ve never tried this mixture, mainly because of the cost. Each 12-ounce bottle costs about $9 to $10 each, and that’s a lot of money for one drink.



But, I have been interested. I mean, who wouldn’t want to try two of the strongest beers in the world (both in excess of 18 percent ABV) in one sip.



So when Brandon said he had both bottles and wanted to try them, I told him to come on over.



How did it taste, you may ask? It tasted fine, but mostly like the World Wide Stout. You barely could taste the 120 Minute IPA. We did a 50/50 blend. If I were to ever do it again, I’d probably pour 70 percent IPA and 30 percent stout.



Now I have to figure out what to do next? Maybe a black and tan made World Wide Stout and Samuel Adams Utopias? Nahhhh… I like my liver.



 



 

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