![]() With no legitimate basis, the 1903 edition of One Hundred Years of Brewing describes pulque as "unwholesome". ![]() Reminiscences of Mexico (in Frank Leslie’s New Family Magazine, October 1858) notes, “the inhabitants of the Mexican capital can no more exist without pulque than New York Germans without lager bier.” Historically, pulque was widely consumed in Mexico. Pulque is a fermented beverage made with sap from the agave plant. I have tried my best to see through biased and bigoted sentiments.Īn example is how some described the native drink pulque in comparison to beer. I bring this up as it’s important to exercise a bit of caution due to whitewashing, especially with older literature influenced by ideology we know today to be faulty. A few of these references did rely on research that included Mexican sources. Hold the lime and the sombrero.īefore diving in further, it’s important to note that most of the documentation I have reviewed was written in English and from sources that are overwhelmingly not from Mexico. Sure, it’s great for the beach or Cinco de Mayo, but it’s also enjoyable year-round. Sometimes less is more though.īrewers that either worked or trained in the United States brought this type of brewing with them to Mexico in the late 1800s to early 1900s.Ĭorona, the classic Mexican Lager that includes corn in the grain mix. This can result in a less flavorful beer than one made solely with barley. However, they replace fermentables that do. ![]() ![]() The type of adjuncts used in typical lager brewing don’t often contribute a significant impression in terms of flavor themselves (though they will help dry out malty sweetness). Despite the idea that they were a way to cut corners, corn and rice were at times more expensive than barley, but worth it as it resulted in a better product than beer made with all six-row malt. Six-row barleys were high in proteins and tannins and contributed a haziness and astringency to beer.Īdjuncts like corn and rice helped make a smoother, clearer beer, while still contributing fermentable sugars. Darker Mexican lagers fall under the International Dark Lager category.Īmerican lager brewers began using adjuncts because the six-row type of barleys domestically available had challenges comparatively to the two-row barleys beer-drinking cultures in Europe were accustomed to. Accordingly, organizations like the Beer Judge Certification Program explicitly place Mexican Lagers under the International Pale and International Amber Lager categories instead of creating a distinct classification. This includes the United States, which began making adjunct lager shortly before Mexico did. This definition is true, but also broad and doesn’t distinguish Mexico from a number of other lager producing countries. These days, that primarily means a corn-based product. So, what is Mexican Lager? It’s often said that it’s a pale lager (but sometimes amber, sometimes darker), made with adjuncts. Second, I’ve flirted with this subject before in an earlier post on Vienna Lager, which can be viewed here. First, for my vegan and vegetarian friends, this post contains pictures of Mexican food that includes meat. If you see a beer with this kind of stuff on the label, beware. Not much different than an ale strain other than the fermentation temperature.Culturally appropriative imagery. This yeast may make you want to brew lagers much more often. I had read review on the White Labs site, and the reviews were very positive, and I can only agree. I am lagering it, but honestly its already a tasty beer after 2 weeks! It has a very clean profile. Raised to 62 for a D-rest (could not detect any, but always do a D-rest anyway) I crashed it to 33f over 3 days, racked a very clear beer to keg and harvested nearly a quart of yeast. I chilled the wort to 53f ,pitched a 1.5 L starter, oxygenated, put in fermentation chamber at 52f and primary was done in 5 days-1.010. I brewed a Premium Mexican-American Lager/Bohemia-like beer at 1.050, just 80%2-row, 10% light Munich and 10% rice flakes, 22 IBU. My lagers have always turned out well, but I must say the WLP 940 -the Modelo strain from Mexico is the easiest, quickest lager yeast I have ever used. Hi brewers, I've been brewing lagers for years with various American and European strains.
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