Originally Posted by Caplan
In the UK if you mix half a pint of lager/pale ale and hard cider together it's called a 'Snakebite'. It goes slightly cloudy and has a fairly strange taste really. Not one i'd recommend. Maybe try that first to see if you like it before committing to a full batch!
Or a Crown FLoat: Cider topped with cider. The guiness is poured in such a way that it floats. It is NOT supposed to be mixed evenly. (Or is it, cider floats on guiness..can't remember) It's quite tasty really. Taste wierd if they mispour and everything gets mixed.
I've gone to 10 bars and goten 6 diff names for the above. Same with the lager or ale/ guiness drink and I've heard "snakebite" used for the guiness/cider drink, though I think it is suposed to be a pale ale and cider.
EDIT: Here's a list:
Black & Tan: The original a classic layering of Bass Ale and Guinness Stout.
Crown Float: Cider with Guinness topped off as a crown.
CzechMate: Guinness Stout layered 50/50 with Pilsner Urquell.
Guinness Shandy: Guinness Stout layered 50/50 with Lemonade.
Guinness Snakebite: Guinness Stout layered 50/50 with Cider.
Half `n Half: A layering of Harp Lager and Guinness Stout.
Harp Snakebite: Harp Lager layered 50/50 with Cider.
Black Velvet: Guinness mixed 50/50 with champagne.
This famous drink was invented in 1861 at Brook's Club in London. Prince Albert had died, everyone was in mourning, and the story goes that the steward at the club, overcome with emotion of the occasion, ordered that even the champagne be put into mourning, and preceded to mix it with Guinness.
Black Ice : A layering of Guinness and Smirnoff Ice. (must be a new one and pretty cheesey and enough to make a beer drinker cry!)
I think I'm going to try my overly dry cider with my barley wine. The barley wine started off tasting great but after a 2.5 months it has an odd smel and isn't very sweet any more. Though I'm going to see what it is like in a few more months.
(I used an odd specialty ingredient that may just need time to mellow and is more noticeable now that the yeast has lowered the FG over time)