Making carbed beer: 4 ways
Cut beer (aka Black & Tan") - is a beer cocktail of light and dark beer, where the ingredients are poured in layers. The Czech Republic is considered to be its homeland, but the first information about it appeared in the Oxford Dictionary in 1881. And remembering that 20 years before, in London's Brook’s Club" presented the famous cocktail "Black Velvet". It is quite possible that "Black & Tan" also comes from Foggy Albion.
Which beers to use
Each serving of the cocktail consists of the same amount of dark and light beer. Most often, varieties of Czech producers are chosen, such as Krušovice or Velkopopovický Kozel. Although other options are possible. You can mix Harp lager and Guinness stout. Or even make a non-alcoholic version.
The main thing to pay attention to is the density of the drink. The greater the difference in density, the more obvious the boundary between the layers will be. To do this, look at the label and find the line "initial wort density". The higher the number, the denser the beer.
Medium density:
Non-alcoholic varieties - 1-5%
Light beers - 11-13%
Dark beers - 12-20%
However, the density can be increased if you chill the bottle for the bottom of the cocktail well. And then, you can enjoy the non-alcoholic filling covered with a black "cap".
So, for cooking, you will need:
Dark beer - 5 liters
Light beer - 5 liters
Tall beer glass or mug
A tablespoon
And now, let's start cooking. There are many options for "slicing" a cocktail. But they can all be conditionally reduced to 4 basic recipes.
Dark down or the classic way
As the name suggests, here the dark part is located at the bottom. This is a classic version of the cocktail, known for over a century.
Method of preparation
Pour the chilled dark beer to the middle of the glass. Try to leave a 2-3 cm layer of foam when pouring.
Put the spoon into the glass with the convex side up, without touching the foam.
Pour the light beer in a thin stream onto a spoon. The main thing here is to take your time
Pouring light down
A more modern option for those who want to start with a complicated one. Here at the bottom is the light variety. Because to get a clear line, chill the "light" bottle thoroughly.
Method of preparation
Pour light beer with a large foamy head, about 2/3 of the glass.
Wait for the foam to settle.
Dip a spoon into the glass, just like in recipe #1.
Slowly pour the dark beer onto the spoon until the glass is full.
The foam method
This option is suitable for those who are not confident in their dexterity. But keep in mind, it requires a lot of time and patience.
The method of preparation
Fill the glass halfway with light beer.
Shake the dark beer well. Make sure it foams properly.
Take a tablespoon and transfer the foam of the dark one to the glass. Try to spread evenly.
Wait for the foam to fall off.
We warn you right away, this recipe will make the drink a bit fizzy.
Without a spoon or the quick way
The latter option does not involve the use of a spoon. In this case, the boundary between the layers is smeared. But if you need to bottle a large number of portions, this method will be very appropriate.
The method of preparation
Place the glass at an angle and fill it 2/3 with light beer. The foam, as in the recipe "Light down" should be thick.
Immediately afterwards, pour the dark variety. Do not change the position of the glass.
When the glass is full, wait until the foam disappears. After that, you can add a little more dark.
Start tasting
Most connoisseurs recommend drinking this drink through a thick straw, alternately dipping it into a light or dark layer. You can also lower the tip of the straw to the border of the levels and enjoy the combination of flavors.
Another option is to mix the layers with a couple of sharp movements. The cocktail will lose its beauty, but will acquire a new taste.
Finally, you can drink it like regular beer. First one kind, and then another. The main thing is not to miss the moment of transition.
Update: 01.07.2018
Category: Beer, Cider, Ale