I wanted to make authentic Black and Tans a while ago and bought a 6 pack of Harp and Guiness. The result was less than perfect. After seeing BierMuncher's Guiness clone recipe, and his picture of an authentic black and tan made me curious about any tips or secrets to get a good separation.
All I did was pour the Harp half way, let it settle - then pour the Guiness slowly over a turned upside down spoon (just a regular spoon, not the bent kind).
So, any suggestions?
All I did was pour the Harp half way, let it settle - then pour the Guiness slowly over a turned upside down spoon (just a regular spoon, not the bent kind).
So, any suggestions?