Pale ale
Back in England, brewers began refining the October Ale blueprint, working with robust hops and an increased ABV level. A brewmaster in the English Midlands, Samuel Allsop, started brewing what came to be the preferred Ale export to the British colonies. Its name – is India Pale Ale or IPA for short.
It was a "pure delicately hopped Pale Ale" positioned between their light bitter and IPA. Since the expiry of the trademark, some traditional British bitters have been rebranded as amber ales, in some cases to distinguish them from golden ales sold under the same brand e.g. Shepherd Neame Spitfire.
Pale ale is also great with
Black and Tan
The cocktail name comes from the Black and Tans, who were English paramilitary soldiers accused of some of the worst atrocities against the Irish during the Irish War of Independence in the early 1920s. Their nicknames stem from their uniforms, a mixture of black and khaki. The beauty of the black and tan is that you can enjoy two completely different brews in the same glass. This is the layered beer drink you see in bars across the United States, and it's easy to make at home. This layered beer cocktail made of half stout (usually Guinness) and half pale ale (often Bass) works because the stout is less dense than the ale, so it floats atop the lighter-colored beer, creating a two-tone pint. These two beers make perfect black and tan layers in the glass if they are poured correctly. The two layers remain as you drink, separated. In Ireland, the drink is called a half and half. The term likely originated in England, where consumers have blended different beers since the seventeenth century. The tradition of blending beers can be traced to London during the 1700s when beer blends or three-threads and five-threads were consumed.
Blow My Skull Off
Blow My Skull Off is an alcoholic punch drink obtained by two pints of boiling water, sugarloaf, lime, or lemon juice, one pint of ale or porter, one-pint rum, and half a pint of brandy. Blow My Skull is an alcoholic punch drink that originated in mid-19th century Australia. As listed in The English and Australian Cookery Book by Edward Abbott, it calls for two pints of boiling water, sugar loaf, lime or lemon juice, one pint of ale or porter, one pint rum, and a half a pint of brandy.