Mixing beers is a tale as old as the first bartender’s time on earth. I used to work at a draft house that sold over 100 beers on tap. I would mix and match brews every shift and insist everyone try whatever new, “amazing” revelation I had concocted. But, as history shows, the masses prefer the tried and true recipes when it comes to beer.
Now if you’re a Coors Light or Budweiser guy, or whatever cheap beer you can drink the most of in one sitting, then you’re in for a treat. Because believe it or not, beer has evolved since it’s first recorded origin around 4300-ish B.C of sad, warm ales or lagers. AND… with these recipes, you can enjoy two beers at once. Double Whammy!! Class up your final pool party or serve along side a Seaside Picnic with these personal favorites.
|1 12oz bottles- Lager (*St. Arnolds Lawnmower)|
|1 12oz bottles- Stout (*Guinness)|
|3 12oz bottles- Apple or Pear Hard Cider (*Crispin or Angry Orchard)|
In a cold pint glass, pour 6 oz of Lager into glass. Then, fill glass with cider. Repeat for a friend, or have another.
In a cold pint, and pour 8 oz of cider into a glass. Then, hold a bent spoon over the pint glass. Slowly pour in the Stout beer using the spoon as a buffer. This prevents blending of the beers, as seen in the picture below, to the right. The aesthetic of the separated beers is what makes a “Priest’s Collar”. But don’t worry if you mess up the first time, or even second. It happens to the best of us. Just drink up and try again.
Repeat steps for a friend. Or my favorite, have another!
Bartender’s Note: A Priest’s Collar is NOT a Black and Tan or Half and Half, as some might think. It’s similar, but again, not the same. See differentiation below.
Black and Tan: Lager (Harp) and Guinness (Stout Beer)
Half and Half: Pale Ale (Bass) and Guinness (Stout Beer)