How do I pour a three layered beer drink?
August 4, 2008 8:50 PM Subscribe
How can I pour a three-layered black and tan?
I've had it in my mind to create a three layer black and tan. I wanted something dark on the bottom, something light in the middle and something black on top, sort of like an oreo cookie.
What is going to be the best rule of thumb for what beers will work? I tried Old Rasputin on the bottom, Yuengling in the middle, and then Guiness Draught on top.
My thinking was that the high alcohol content and sweetness of the Old Rasputin would imply a high specific gravity. The middle of the road Yuengling I thought would work as a generic middle beer but would still be heavier than the Guinness.
This did not work at all. Not only did all the beers mix, but I couldn't even achieve a normal double layered drink with any of the above combinations.
I know about the spoon trick. What are some factors I'm missing? After looking at the relatively close alcohol content of the Yunegling and The Guinness, I'd guess that I should have chosen a stronger middle beer. If that's the problem then why did the Yuengling and the Old Rasputin mix?
I've had it in my mind to create a three layer black and tan. I wanted something dark on the bottom, something light in the middle and something black on top, sort of like an oreo cookie.
What is going to be the best rule of thumb for what beers will work? I tried Old Rasputin on the bottom, Yuengling in the middle, and then Guiness Draught on top.
My thinking was that the high alcohol content and sweetness of the Old Rasputin would imply a high specific gravity. The middle of the road Yuengling I thought would work as a generic middle beer but would still be heavier than the Guinness.
This did not work at all. Not only did all the beers mix, but I couldn't even achieve a normal double layered drink with any of the above combinations.
I know about the spoon trick. What are some factors I'm missing? After looking at the relatively close alcohol content of the Yunegling and The Guinness, I'd guess that I should have chosen a stronger middle beer. If that's the problem then why did the Yuengling and the Old Rasputin mix?
Make sure the beers are cold, it would help if the glass was cold too.
posted by MaryDellamorte at 9:03 PM on August 4, 2008
posted by MaryDellamorte at 9:03 PM on August 4, 2008
For a standard black and tan I always used Guinness on top and Bass ale on the bottom. I'm guessing that you're not going to be able to find a halfway house between those two without going into ridiculous cocktail territory... however, it may be that you can find something that sits on top of the Guinness, rather than between the two layers. Do you think it'd be possible to pour one of those nitrogen-based creamflow beers on top, using the back of spoon, as you say, to stop it punching through the Guinness? Good luck in your quest.
posted by RokkitNite at 9:07 PM on August 4, 2008
posted by RokkitNite at 9:07 PM on August 4, 2008
You might want to try a beer with a higher alcohol and sugar content than the Rasputin. Dogfish Head makes three beers around 18% alcohol: Worldwide Stout, 120 minute IPA, and their Raison D'Extra. Also Avery makes two beers in the 14%ish range: Mephistopheles and The Beast.
posted by MaryDellamorte at 9:14 PM on August 4, 2008
posted by MaryDellamorte at 9:14 PM on August 4, 2008
My thinking was that the high alcohol content and sweetness of the Old Rasputin would imply a high specific gravity.
I think a high alcohol content implies a low specific gravity - light beer is heavier than heavy.
posted by pompomtom at 9:16 PM on August 4, 2008
I think a high alcohol content implies a low specific gravity - light beer is heavier than heavy.
posted by pompomtom at 9:16 PM on August 4, 2008
I think a high alcohol content implies a low specific gravity - light beer is heavier than heavy.
High gravity beer.
posted by MaryDellamorte at 9:42 PM on August 4, 2008
High gravity beer.
posted by MaryDellamorte at 9:42 PM on August 4, 2008
Hey Telf: If you find the answer to your question elsewhere, please post it here.
This might help (then again...?) Kell's Irish Lager by Rogue Brewing was crafted specifically to float Guinness.
...but... to add a third layer? That's Crazy!
Good luck!
posted by 2oh1 at 10:22 PM on August 4, 2008
This might help (then again...?) Kell's Irish Lager by Rogue Brewing was crafted specifically to float Guinness.
...but... to add a third layer? That's Crazy!
Good luck!
posted by 2oh1 at 10:22 PM on August 4, 2008
Best answer: Good question, rather simple answer. Keep them at three different temperatures. The temps should be determined by thier density (high gravity beer), which then would help keep the beers where they should be naturally. I would try experimenting with them first at all the same ralative temperatures to see where the rasputen and guiness like to sit with one another. I would probably keep the bottom beer the coldest. Guiness on top at just below room temperature.
For the record, good luck drinking Old Rasputen. I have bad memories of that. Why not replace that with a hoppy beer (IPA) in this mixology?
posted by thetenthstory at 8:04 AM on August 5, 2008
For the record, good luck drinking Old Rasputen. I have bad memories of that. Why not replace that with a hoppy beer (IPA) in this mixology?
posted by thetenthstory at 8:04 AM on August 5, 2008
I, on the other hand, have wonderful memories of Old Rasputin, and I wonder why someone would want to waste it by mixing it half-and-half with Bass or Yuengling or whatever. What a world.
Yeah, if you can't pour a black-and-tan with Yeungling and Guinness, you might be doing something wrong. Upside-down spoon, pour slo-o-owly and gently--that's about all I've got
posted by box at 9:17 AM on August 5, 2008
Yeah, if you can't pour a black-and-tan with Yeungling and Guinness, you might be doing something wrong. Upside-down spoon, pour slo-o-owly and gently--that's about all I've got
posted by box at 9:17 AM on August 5, 2008
Response by poster: I've got a quick update with pictures. In the end I decided to try again, this time with Old Rasputin, Flying Dog Wheat Ale and Murphy's Irish stout.
I'd say it was a success this time. Here is what I changed:
I kept the Rasputin, which was the bottom beer, ice cold. I literally put it in the freezer for about an hour.
I kept both the Wheat Ale (middle) and the Murphy's (top) in the fridge, but took the Murphy's out about 30 minutes before I poured the beer.
I used a wider, more circular soup spoon instead of a table spoon. It just fit the shape of the glass better.
Anyway here is a picture of the final product, along with the beers used.
posted by Telf at 12:27 PM on August 9, 2008
I'd say it was a success this time. Here is what I changed:
I kept the Rasputin, which was the bottom beer, ice cold. I literally put it in the freezer for about an hour.
I kept both the Wheat Ale (middle) and the Murphy's (top) in the fridge, but took the Murphy's out about 30 minutes before I poured the beer.
I used a wider, more circular soup spoon instead of a table spoon. It just fit the shape of the glass better.
Anyway here is a picture of the final product, along with the beers used.
posted by Telf at 12:27 PM on August 9, 2008
This thread is closed to new comments.
AFAIK the specific gravities of beers are all as close to each other as to make little difference; the dense sugar having been turned into alcohol during fermentation.
posted by Fiasco da Gama at 9:01 PM on August 4, 2008