What is the history of the layered beer cocktail?

​The "black and tan" beer cocktail, typically made by layering a pale ale (often Bass Ale) with a dark stout (commonly Guinness), has become a well-known drink in modern bars, especially in the United States and the United Kingdom. However, its roots and usage in the 18th century were notably different from its contemporary presentation.

Beer Blending
In the 18th century, beer blending was common in Britain and Ireland, but the specific term "black and tan" and the popularized modern version were not yet in use. Instead, patrons and publicans frequently mixed various types of beers, ales, and porters to adjust flavor, strength, and freshness. This practice stemmed from the inconsistent quality of beer and the desire to customize drinks to taste.

Drinks like "three-threads" or "half-and-half" were typical mixtures that might include a young ale, an older, more mature ale, and a porter. These blends eventually contributed to the invention of porter itself in the early 18th century, which was a pre-mixed version of such combinations.

Origins and Early Layered Beers
The concept of a layered beer drink, with the visual contrast seen in today’s black and tan, was less of a focus in the 18th century. The layered effect requires precise pouring techniques and beers with specific gravities, which were not typically emphasized or standardized at the time.

Therefore, while mixing beers was indeed a common and practical practice in the 18th century, the specific cocktail known as a "black and tan," especially in its aesthetic presentation, did not emerge until much later, likely in the late 19th or early 20th century.

The term "Black and Tan" originally referred to the contrasting colors of the two beers, but it later became associated with a controversial paramilitary force in Ireland, making the name politically sensitive in some regions.

Other Classic Layered Beers
Aside from the Black and Tan, several other layered beer cocktails emerged over time, such as:
Half and Half – Similar to a Black and Tan, but typically using a lighter lager instead of pale ale.
Black Velvet – A mix of stout and sparkling wine, originating in Victorian England to mourn the death of Prince Albert in 1861.
Snakebite – A blend of beer and cider, sometimes layered, that became popular in British pubs in the 20th century.

The Science of Layering Beers The key to a successful layered beer cocktail is the difference in specific gravity (or density) between the two beers. Light-colored beers with a higher density, such as pale ales or lagers, sit at the bottom, while lower density nitro-stouts (ie. Guinness Draught) float on top when poured correctly over the back of a a layering tool or spoon. This technique creates the signature divided look of layered beer drinks.  See our Instructions Page for more details.

Modern Variations and Popularity Layered beer cocktails have gained renewed popularity in craft beer culture, with bartenders and beer enthusiasts experimenting with new combinations. Some modern variations include seasonal or themed versions, such as adding green food dye to a Black and Tan for St. Patrick's Day or using flavored stouts for a unique twist.

The tradition of layered beer cocktails remains a fun and visually appealing way to enjoy different beer styles in a single glass while honoring a long-standing pub tradition. 🍻