I know I normally do cocktails on Fridays, but Sunday is the Super Bowl and I thought a beer drink would be more suitable than a cocktail made with hard alcohol. While most people drink beer out of the bottle during football season, there are those that choose to consume the elixir from a nice pilsner glass. Drinking the beer from a glass allows you to not only enjoy a good draft beef, but also allows the drinker to have those specialty drinks like a Black and Tan.
A Black and Tan is probably one of the simplest drinks to mix together as it’s half Bass Pale Ale and half Guinness. That’s all there is to it… which is why it tends to be one of the more popular drinks found in bars and pubs across the world.
The Black and Tan has a long history. It’s been around since the late-1800’s and was created in English pubs by combining a porter and a pale ale. While most Americans hear “Black and Tan” and think of the drink and its color combination, the Irish hear the term and think of something else entirely: the English paramilitary soldiers recruited by the British government around 1920 to help put down the Irish uprising that led to the Irish War of Independence. The soldiers were called black and tans because their uniforms were a mix of black and tan khaki. They were accused of some of the worst atrocities of the Irish War of Independence, including burning villages, torture, abduction and political murder.
No matter what you think of when you hear the term Black and Tan, it’s still a delicious drink that deserves to be consumed on game day. Even better, it’s definitely classier than that same old bottle of Bud.
Black and Tan
- 8 ounces pale ale (such as Harps or Bass)
- 8 ounces stout (such as Guinness)
- Pour the pale ale into a chilled pilsner glass. Gradually pour the stout on top and serve.
If you know anything about me, you know that I love chocolate. It doesn’t matter if it comes in ice cream, cake, brownie or bar. If it’s chocolate (dark or milk) I’m devouring it. My favorite chocolate dessert though is the brownie, hands down. So when I find new recipes for brownies, I run right out and get the chocolate I need to make the little bars. (That is if I don’t already have the chocolate sitting on the shelf.)
Well a week or so ago, a very good friend of mine delivered some recipes that she thought I’d like to sample. One of the recipes were for stout brownies. Brownies made with beer. I’ve always heard that cakes and cupcakes made with stout make the chocolate richer and the cake fudgier. Because a heavier beer is being used, the chocolate isn’t nearly as sweet, giving it more of a dark chocolate flavor which makes me a very happy chocoholic.
Anyway, I’d heard about stout chocolate cake or brownies and I’d been wanting to make them, but never had a reason. Well, as I’m sure you know, Sunday is the Super Bowl. A day that’s dedicated to football, beer and men screaming at the TV. So what better time to make brownies that are beer based than on a day that’s all about football and beer? I couldn’t think of one.
The brownies sounded amazing. But they included a chocolate beer glaze. I thought that much chocolate and beer was just too much. Even for me. So in order to make the brownies really resemble a mug of stout, I decided to top them with a vanilla buttercream frosting. If you’ve ever ordered a glass of Guinness you know the mug is three-quarters black stout and one quarter white head. The white frosting would simulate the head perfectly. Yes, it’d be much sweeter than your standard head of beer, but it’d look the part and actually cut the richness of the brownie. It was perfect. And better yet, delicious.
- 1 cup stout (like Guiness)
- 14 ounces bittersweet chocolate, chopped
- 1-1/2 cups (3 sticks) butter, divided
- 1 cup sugar
- 3 eggs
- 2 tsps vanilla, divided
- 1/2 cup pastry flour
- 1/4 cup all-purpose flour
- 1 tsp Kosher salt
- 1/2 cup powdered sugar
- Preheat oven to 350°F. Line a 9×9 inch metal pan with parchment paper.
- Boil stout in a medium sauce pan and cook until reduced to a half cup.
- Stir together the chocolate and 2 sticks of butter in a double boiler until melted and smooth.
- Whisk together the sugar, eggs and 1 teaspoon of vanilla in a large bowl. Gradually whisk in the chocolate and stout until combined. Fold in the flour and salt. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out with a few moist crumbs attached. Let cool.
- While the brownies cool, beat together the remaining stick of butter, powdered sugar and remaining teaspoon of vanilla until smooth and creamy.
- Once the brownies are cooled, frost the brownies with the vanilla frosting, cut and serve.