I’m currently writing from Portland, Oregon, the promise land of coffee and beer. Abounding in coffee shops and breweries, the relatively small city of Portland has 51 breweries and is home to the well-known Stumptown Coffee Roasters.
Portland has inspired me to highlight the Perky Black and Tan. The classic two-hued Black and Tan is normally made with pale ale and Guinness, but this version layers dark, smoky coffee stout on top of pale ale. Though the recipe is simple (only two ingredients), it’s the technique that may take some practice. Use an inverted spoon to gently pour the stout on top of the pale ale for two distinctive layers.
Finally: a drink where coffee break meets cocktail hour.
Bottoms up, folks.
- 8 ounces pale ale
- 8 ounces coffee stout