Earlier this year I went on a tour of Birkinhead Breweries, a micro brewery near Hermanus in the Western Cape. One of their beers was called black snake, which was a delicate mixture of Klipdrift brandy, and milk stout beer, which came in at a jaw dropping 10% alcohol content. Needless to say, the student in me found this stuff quite pallet-able. Saturday being St. Paddy's day, I decided it would be a worthy Tribute to the Irish saint to try and make this stuff myself. I knew 2 things, the ingredients, and the final desired alcoholic content. The unknown was the exact ratio to mix the two constituents in. To the white board!
Using a complex set of equations, I discovered the ratio required to give me that magic 10%, namely 43ml brandy to 357ml Milk Stout (to give a 400ml total volume). These numbers were a little arbitrary, so I normalised up to the size of a single Castle Milk Stout quarts (750ml).
For this amount of beer, one requires 92 ml of brandy (I rounded up to 100 here - 4 shots of brandy per quarts, easy enough).
First step, pour the brandy into a 1L airtight (to prevent it going flat during the settling) container.
Next, pour the milk stout into the container. milk stout is especially foamy, so be careful here. A suggestion may be to add the beer first, giving you more volume for foam.
Close your vessel, and turn upside down once to mix.
After leaving it in the fridge for an hour to settle, and mix up nicely, pour into a beer glass and prepare yourself...
Enjoy!
What made it better was that I could enjoy this while watching the Sharks beat the Reds. This stuff was quite strong, and a bit of acquiring was required, but it started tasting better and better as I worked my way through it all. Some pretty potent stuff. Thanks St. Paddy. And Birkenhead. And Thanks to Monique for taking the photos.