Ingredients
- 1.5 oz Blackcurrant Juice
- 12 oz Stout Beer
Instructions
- Pour Ribena blackcurrant syrup or similar into a beer pilsner or beer mug. Add stout. and serve.
Estimated Nutrition:
Where it came from
This drink is a classic pub concoction, likely originating in the UK or Ireland where stout and blackcurrant are both popular. It doesn’t have a formal inventor or a specific historical moment, but rather evolved organically as a simple way to add a bit of fruit to a pint. It’s the kind of drink you’d find on a chalkboard special, not a fancy menu.
The Stout and Black sits squarely in the beer cocktail family, alongside drinks like the Snakebite or a Black and Tan. Unlike the Snakebite, it skips the cider, offering a more direct contrast between the fruit and the beer. It’s less about layering and more about a simple, integrated flavor.
You’d typically find or serve this in a casual pub, a sports bar, or at a backyard BBQ. It’s a comfortable, unpretentious drink that’s perfect for a relaxed setting where you want something a bit different without overthinking it.
What it tastes like
On the first sip, you get a hit of tart blackcurrant, quickly followed by the rich, malty, and often coffee or chocolate notes of the stout. The fruit provides a juicy counterpoint to the beer’s roasted bitterness, creating a balanced, slightly sweet, and surprisingly refreshing profile that finishes clean with lingering dark fruit.
Given a standard stout at around 5% ABV, a Stout and Black made with 1.5 oz of juice and 12 oz of beer comes in at roughly 4.4% ABV. This makes it slightly less potent than a typical pint of stout and significantly lighter than a standard spirit-based cocktail, making it a good sessionable option.
The technique
Building a Stout and Black is simple. Start by pouring the blackcurrant juice or syrup into your chosen beer glass; a pilsner or a mug works well. Then, slowly top it with the stout, aiming for a steady stream that encourages a good head without over-foaming. Serve it immediately while the stout is still cold and fresh.
The most important technique here is pouring the stout slowly and steadily. If you pour too fast, you’ll get an unmanageable amount of foam, leading to a long wait for the head to settle and a less appealing drink. A controlled pour ensures a good mix and a proper head on your pint.
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Ingredient Spotlight
The bottles that make or break this drink.
Blackcurrant Juice
- Use
- Ribena concentrate or a good quality blackcurrant syrup works best. Look for products with genuine fruit flavor and a balance of sweetness and tartness.
- Skip
- Grape juice or generic berry blends won’t give you the distinctive tartness and deep fruit profile needed. Avoid anything too thin or artificial tasting.
- Why
- The blackcurrant is the star here, providing the essential tart, sweet, and deep berry notes that cut through the stout’s richness and define the drink’s character.
Stout Beer
- Use
- A dry Irish stout like Guinness or Murphy’s is the classic choice. Their roasted bitterness and creamy texture provide the perfect base.
- Skip
- Avoid milk stouts or sweeter imperial stouts, as they can make the drink cloyingly sweet when combined with the blackcurrant. Porters are too different in roast profile.
- Why
- The stout forms the backbone of this drink, offering its characteristic roasted malt, coffee, and chocolate notes that contrast beautifully with the fruit. Its body and bitterness are crucial.
Three Variations
Three real ways bartenders riff on this drink. Same idea, three different jackets.
Snakebite and Black
- Cider and blackcurrant
- Add hard cider to the mix for a crisper, more apple-forward version, often layered for a visual effect. It adds another layer of tartness and complexity.
Black Velvet
- Champagne and stout
- Swap the blackcurrant juice for sparkling wine or champagne for a dryer, more celebratory fizz. It’s a different kind of contrast, elegant and lighter.
Stout and Raspberry
- Raspberry twist
- Substitute raspberry syrup or liqueur for the blackcurrant, offering a different berry sweetness and a slightly brighter, more floral fruit note that still pairs well with stout.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Black cherry or blackberry syrup can provide a similar dark fruit profile, though the tartness won’t be quite the same.
A dark porter can work in a pinch, but expect a less dry and possibly sweeter result due to different malt bills. Avoid anything too hoppy.
Any tall, straight-sided beer glass or even a large tumbler will do. The key is enough capacity and a shape that allows for a good head.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Stout and Black?
A Stout and Black contains blackcurrant juice or syrup and stout beer.
Is a Stout and Black a common drink?
It’s a popular pub classic in some regions, a simple and well-loved beer cocktail for its straightforward flavor.
What kind of stout should I use?
A dry Irish stout like Guinness or Murphy’s is the traditional and recommended choice for its balanced roast and bitterness.
Is it strong?
No, the ABV is slightly lower than a typical stout due to the dilution from the blackcurrant juice, making it a relatively mild drink.
Can I use blackcurrant liqueur?
Yes, you can use blackcurrant liqueur, but be mindful of its higher alcohol content and adjust the amount to maintain the desired sweetness and strength.
Is it like a Snakebite?
It’s similar in concept to a Snakebite, which mixes beer with cider, but the Stout and Black focuses purely on the dark fruit and stout combination.
Why pour the blackcurrant first?
Pouring the blackcurrant first helps it mix more evenly with the beer as you pour, ensuring the flavor is distributed throughout the drink.
Can I make it sweeter?
Yes, you can make it sweeter by adding a touch more blackcurrant juice or a small splash of simple syrup, depending on your preference.
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