Tag: Mexico

  

Browse the BeerAdvocate magazine archives
A Flavorful History, Served by the Glass: The Enduring Appeal of Mole Beer Feature by

Inspired by the traditional south central Mexican sauce, which can contain up to 20 different ingredients, brewers across the country are putting their own unique spins on mole-inspired beers—and the public can’t get enough.

The Age of Agave The Business of Beer by

Adventurous brewers are now setting their sights on a relatively unexplored aging vessel: the tequila barrel. Will they be a short-lived novelty, a reaction to the bourbon derivatives crowding the market, or are tequila barrel-aged beers what’s next in wood?

Oaxacan-Style Thanksgiving with Help from Brown Ale Cooking with Beer by

Oaxacan cuisine abounds with chilies, chocolate and other flavors. These two recipes takes advantage of Brown Ale’s melanoidin-rich malt bill to enhance the flavors from this Mexican region.

Mexico’s Booming Craft Breweries Continue to Win Fans News by

Independent breweries are on the rise in Mexico, and consumers—both local and abroad—are increasingly aware of what’s brewing from Baja to Yucatán.

Smoked Doppelbock and Cinco de Mayo Steet Fair Food Cooking with Beer by

Mexican-style Stewed Chicken is one of those recipes that’s versatile and easy to make, and will totally change how a dish tastes. Adapt it for virtually any Mexican dish, such as a pambazo, quesadilla, or sope.

Brewing Across the Border: Craft Beer in Baja California Feature by

Baja California might be best known for its beachside fish tacos and off-road racing, but the northwestern Mexican state has seriously upped its craft beer game, defining itself as the country’s largest contingent for “cerveza artesanal.”

Beer Tacos Cooking with Beer by

Start with these base taco recipes, with the addition of Amber Ale, Pale Ale and Stout, and you’ll be on the way to beer taco heaven.

Beer News News by

Homebrewers banned from pouring at St. Louis’ Heritage Beer Festival; Kentucky Brewers found a nonprofit guild; buy a round for friends anywhere with the BuddyBeers app; Breckenridge mulls options after growth plans squashed; and AB-InBev purchases Grupo Modelo.

Mexican-Style Paletas Cooking with Beer by

What’s better than an ice-cold beer on a hot summer day? A frozen beersicle. Start with an IPA, a Sour, a Porter or a Stout, add ripe fruit or cocoa nibs, maybe some coconut milk, cream, and a touch of sweetener, and you have Paletas.

Mexican Tortas with Beery Fillings Cooking with Beer by

The sandwich: great bread, fresh and delicious ingredients layered together in a thoughtful order, giving way to texture and spices, all composed to pleasure the palate. Mexican Tortas accomplish just that.

Mexican Oktoberfest Cooking with Beer by

It’s hard not to notice that Mexican beer styles originated from Germany. So this year, for Oktoberfest, I wondered what it would be like to try putting a Hispanic twist on traditional German cuisine. Here’s how to celebrate this year’s Oktoberfest with a Mexican flare.

Beer News News by

Illinois breweries fighting to keep right to distribute; Goose Island acquired by A-B InBev; Surly campaigns to change law and build brewery/restaurant; Mexican brewery unveils world’s first beers for the LGBT community; and Indiana state laws may stifle breweries’ growth.

A Taste of Mexico Cooking with Beer by

With lots of citrus, spicy and smoky undertones, the cuisine begs to be complimented by India Pale Ales, Porters and Märzens, which are easily incorporated into the recipes of this Latin-influenced country.

Tamales with a Beery Twist Cooking with Beer by

These recipes incorporate beer into two different interpretations of a tamale: the perfect edible gift.