Layering beers

by Jay Moonah

The link between beer and rock music is undeniable, particularly in this country. Whether it was drinking Molson Dry at your first house party while rocking out to Led Zeppelin and The Clash, or sipping a Stella at your favorite trendy haunt while grooving to your favorite trendy band last weekend, most of us have a batch of memories associated with beer and music.

Now, some enjoy beer as an "everyman" sort of drink, something simple and reliable. But some of us get downright stupid and pretentious about it, complaining if there aren't at least 10 microbrews on tap on the bar menu, and discussing the relative merits of the hops from different countries. I am one of those guys.

So, what cold be better for a brew-nerd like me than one great beer in a glass? TWO, that's what! So as part of my ongoing quest to encourage (or sometimes force) others to view beer as more than a mere substance for swilling, I'd like to highlight the very fine art of beer layering.

The classic layered beer recipe that most folks will be familiar with is the "Black and Tan." Now, what exactly a black and tan actually is, that's a matter for some debate. Everyone agrees that the top layer is Guinness draft, as it is with many (but not all) layered beer recipes. However, while some will tell you that the bottom half should be Harp Lager, others will adamantly declare that this combo is actually called a "Half and Half", and that a REAL Black and Tan is Guinness and Bass Ale. Or Guinness and Smithwicks Ale. Really, it depends on who you ask. They're all pretty damn good if you ask me.

Another classic layered drink pairs Guinness with champagne. This is called a "Black Velvet", although that name is also used for the combo of Guinness and a hard cider like Strongbow. This one is more of an acquired taste in my books, but I know some folks who swear by it. Perhaps my favorite is the slightly more obscure "Black and White" or
"Cream of Wheat". This one is Guinness on top of a wheat beer like Höegaarden or what I consider one of the best beers on the planet, Toronto's own Denison's Weissbier. That's good drinking!

Guinness doesn't always have to be the topper, either. Other stouts from brewers like Beamish or Murphy's will also serve. Not every stout makes a stable layer, so experiment and see if your fave works.

Now to the pour. If you're lucky enough to have access to a tap and a steady hand, it is possible to pour the stout layer on top by tilting the glass and very gently pouring down the side. However if you're doing this at home with a can or bottle, you'll benefit from some extra apparatus. If you're really hardcore like me, you can pick up the "Brütül" (www.brutul.com/), a quirky invention created specifically for pouring the perfect Black and Tan. In truth however, if you've got a big metal spoon that'll do the trick as well. Just turn the spoon upside down, angle it into the top of your glass after pouring your bottom layer, and pour the stout gently over the spoon. The stout should flow down the sides of the glass, and form a perfectly layered drink that your friends will marvel at, then later snicker behind your back at what a big beer geek you are.

Cheers!