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  1. Ignacio Lomelí
    May 3, 2022 @ 2:04 pm

    Enjoyed the article.

    There’s a talk in Mexico that a variant of Vienna Lager does have historical roots in the country. The style arrived in the late 1800s and became a mainstay, then was kept alive in Mexico after supposedly it was no longer produced in Europe. That’s why there are brewers making an Amber “Mexican-Style” Lager.

    In reference to the styles produced in Mexico’s craft industry: indeed in Tijuana and the rest of the Baja California state you don’t find mant Lagers, loads of IPA’s, Blonde Ales, Oatmeal Stouts and some Sours. But Lagers are much more common in craft breweries in more Central and South-Eastern regions of Mexico.


  2. Daniel
    May 14, 2020 @ 2:51 pm

    And really, who cares about Mexican lagers, which as far as I’m concerned is so similar to the Americanization of german pilsners that you might as well make an “American lager”. And in any case you’ve got tepache, pulque, and chicha to talk about (not totally sure if chicha is brewed as much in Mexico…)


    • GT Wharton
      May 15, 2020 @ 12:52 am

      Hi Daniel,

      Thanks for the comment. Had not heard of tepache, thanks for bringing it to my attention. Pulque I mention as it’s definitely a traditional Mexican alcoholic beverage but doesn’t have anything beer related to it since it doesn’t include grain. Some sort of pulque/beer hybrid would be neat.

      However, chicha is definitely a traditional type of beer that I’ve had in Peru. I don’t know if it’s made in Mexico and/or is traditionally Mexican either. But that would be a good place to start in terms of traditional beers from Latin America. Chicha, is quite amazing by the way. Every single one I had was worlds different. Some gross, some outstanding, usually low ABV, cloudy gray colored, and funky as hell. I know Dogfish Head tried to make one at some point. Not sure if that went anywhere.



  3. Mike
    May 12, 2020 @ 1:46 am

    Disappointing to not see the word “yeast” used in this article. Don’t Mexican yeast strains play into the definition of a Mexican-style beer? For instance, White Labs sells a Mexican Lager Yeast strain. I don’t know the answer, so would have been interested to see it touched on here.


    • GT Wharton
      May 12, 2020 @ 2:59 am

      Hi Mike,

      Thanks for pointing that out. I think it’s worth bringing up yeast, but there aren’t enough good examples using Mexican yeast strains that I’ve tasted to include in this piece.

      I researched the yeast angle and the information surrounding the yeast strains is pretty scarce and where it is available, I’m pretty skeptical. To begin, none of the many beers I’ve sampled or mentioned in my article claim to use a Mexican lager yeast strain or any Mexican yeast strain for that matter. The only one I know of is Ska Brewing’s Mexican Logger, which I have not yet tried or even found for sale in my region. It claims to use a yeast strain “from Mexico City” without any elaboration.

      I looked up the White Labs one you mentioned. They make one single “Mexican” yeast strain, WLP940, which is “from Mexico City, this strain produces clean lager beers with a crisp finish. It keeps drinkability on the forefront while allowing malt and hop flavors and aromas to be background notes. A great strain choice for light-style lagers like Vienna-style.” Again, as in the article above, making a pale or amber lager “clean” and “crisp” is not unique to “Mexican-style” lagers. It’s the same tasting profile that results for pretty much any lager that is made properly. It also says it’s well suited for Vienna lagers, of which only one brewery is selling right now in my region: AleSmith. So if it is indeed out there, use of the strain is kept secret or it’s barely used at all.

      White Labs and others make probably thousands of yeast strains. There’s WLP810, a San Francisco lager yeast strain. Is a beer that uses that strain a San Francisco-style lager? It’s still a big stretch in my opinion.



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