Two fun beers come together in a single glass in this easy and very interesting recipe. It is one of those great beer drinks that layers one beer on top of another to not only create a great tasting drink but a stunning display that you almost hate to drink.
The Black and Red is a twist on the popular Black and Tan. Instead of a meaty beer with stout and pale ale sharing equal time, this recipe puts chocolate stout with a tart fruited lambic. The result is a drink that is both delicious and complex and one that could easily rival any dessert.
The fun of these layered beer drinks extends beyond the challenge of pouring the perfect layers. As you drink, the two beers will remain separated for the most part. While each sip will have a little of each in it, the first sips will be stronger on the chocolate stout and the last few will concentrate on the lambic. It is an experience, for sure.
- Fill the glass halfway your favorite fruited lambic. Any fruit will do, but I recommend trying this first with Framboise. The raspberry flavor is a perfect pairing with chocolate and a natural choice.
- Gently top it off with the stout. The stout will float on top of the lambic for a very eye-catching drink.
This recipe was inspired by the Black and Red from Bailey's Chocolate Bar in St. Louis, Missouri.
More Tips for Making a Great Black and Red
This is an especially attractive drink in a champagne flute, but any clear glass will do. The two beers are rather sweet on their own and even sweeter in combination, so a full pint glass may be too much for a single sitting. If using a pint, you may want to plan on filling it only 3/4 full.
The density of the two beers will naturally want to create layers as the stout is poured over the lambic. You can increase your chances of getting a great layer by using a slow pour. Watch your local bartender pour a Black and Tan or Black and Blue once and follow their smooth, slow style as the beer flows from the tap.
Pouring layered beers is an art and it may take a few tries to get the perfect pour, particularly if pouring from the bottle. If you need a little help, pour the stout over the back of a bar spoon. This puts a barrier between the bottle and glass and slows down the pour and it is a trick bartenders regularly use to create pousse cafes and other floating drinks.