Tag: adjuncts

You’re at a beachside taco stand, the sun beating down, and a chilled bottle of Mexican lager, condensation beading, lands on the table. That first sip, clean and effervescent, is the immediate answer to what makes Mexican beer different: it’s engineered for refreshment. While many beer cultures prioritize complex malt bills, intricate hop profiles, or […]

Most people assume the defining characteristic of Mexican beer is the lime wedge, or simply that they’re all “light” and “fizzy.” This is a common misconception that misses the actual brewing science. What truly makes Mexican beer taste different is a consistent approach centered on the deliberate use of adjuncts like corn or rice, a […]