There are, of course, pockets of resistance. As with oysters and caviar, though, the appreciation of stout takes time. Rather than wait till St. Patrick's Day in March to push stouts, retailers have a great opportunity now with the onset of cooler autumn weather. Bell observes that the weekend after Labor Day, just like clockwork, interest in porter and stout picks up. Perhaps with that in mind the Guinness Import Co. is planning a black and tan promotion this fall keyed in to Halloween.
Most brewers are unenthusiastic about the black and tan mix of stout and pale ale.
At O'Connell's Pub in St. Louis about 40 percent of its Guinness sales are through blends, according to manager Lenard Voelker. Off-premise accounts can promote mixes, too, suggests Michael Wiley, proprietor of Wines, Etc. in Webster, Texas. Heineken's Bray emphasizes that the draft presentation of Murphy's Stout remains a critical factor in its growth. And about 70 percent of Guinness drinkers first tasted it on tap, estimates Todd Stevenson. Focus on linking stout to various types of cuisine.