Our feature on traditional beer mixes — dog’s nose, lightplater, brown-split, and so on — is in the latest edition of CAMRA’s BEER magazine.
We know we didn’t capture every single regional speciality or all of the many local names for the mixes we did list, and we were prepared for the steady trickle of “But what about…?” messages that have been coming our way on Twitter.
The thing is, this is the kind of stuff that people often know but don’t often write down — a general problem with studying the history of beer and pubs — and we’d love to get more of these on record.
So, with that in mind, here’s your chance to tell the world about the beer mixes you know, and/or the names by which they go in your neck of the woods. Just comment below, specifying:
- What the mix is called.
- How it’s made.
- And the specific pub, neighbourhood, town or region to which it belongs.
No variant is too minor, and duplicates are fine — useful, even.
It would be interesting to know, for example, whether simply ‘mixed’, which has come up a few times, always refers to mild and bitter. We guess it’s synonymous with half-and-half, and changes depending on which two beers (one light, one dark) that are most commonly mixed in any given region.