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Best and Worst Mexican Beer
In most Latin America countries, the beer is a letdown. One or two brands usually dominate the market and they generally present minor variations on a similar taste profile.
Mexico is an exception to the rule, with a long history of quality beer at good prices, with a wide array of choices. Early inhabitants of the region made a variety of fermented drinks from the agave cactus and corn, but Europeans introduced beer from the homeland as they arrived. Some Mexican brands have surprisingly long histories of a century or more, thanks to German and Swiss brewers that established companies in the 1800s. In a footnote of Mexican history, the Austrian emperor Maximilian ruled much of the country for a brief four years. Left behind were recipes for darker beers, the precursors to Negra Modelo, Bohemia Obscura, and Dos Equis Amber today.
The Microbrew scene has improved drastically since I wrote the first version of this article in 2009. You can now find a staggering variety of pale ales, stouts, wheat beers, and more obscure offerings throughout the country, though rarely in a convenience store or supermarket. You have to seek them out at bars and restaurants with taste or at a specialty beer store. You’ll have an easy time of this in the big cities, an impossible time of it in small towns—for now. Guanajuato, a city of 300,000, hosted its first craft brew festival in mid-2014 and I was able to taste offerings from Irupuato, Zacatecas, San Luis Potosi, Queretaro, and other cities besides my own. Things are looking up for those who want to go beyond the mass-market brands.
Buying Beer in Mexico
Beer is widely available in stores, bars, and restaurants in Mexico, with few of the silly restrictions you find north of the border. The drinking age is the age of adulthood: 18.
If you buy non-returnable bottles, you can be 99% sure they will just end up in a landfill or on the side of a road. Cans have a slightly better chance of being recycled, especially in tourist areas, but Mexico is far behind the curve with reusing materials. The best bet is to buy returnables. Returnable bottles require a deposit, which you will get back when you return them to the same store—keep your receipt! Or you just trade them in anywhere when buying new bottles and keep the chain going until it’s time to leave.
chelada” and “michelada
In bars and restaurants you will find a “chelada” and “michelada” on the menu by the beer.
The first is usually a beer glass rimmed with salt, filled with ice, and coming with a plate of cut lime or lime juice in the glass.
A michelada is usually the same but with some kind of Bloody Mary hot sauce, Tajin dry pepper mix, and maybe some Worstershire sauce or Clamato.
If you only see “chelada” on the menu, then it probably comes with hot sauce.
Ask if that’s not your thing. You can usually pick which beer goes in it, but with all the salt and hot sauce taking over, it doesn’t much matter.
Expect to pay 10 to 13 pesos for your average 12-ounce beer in a convenience store ($1 U.S. or less),
anywhere from 15 to 35 pesos in a bar or restaurant depending on how fancy it is and whether it’s a tourist trap. In many cases a beer will be about the same price as juice or bottled water,
and in some places you will get complimentary botanas snacks—all the more reason to order a beer!
In chemistry, alcohol is an organic compound that carries at least one hydroxyl functional group (−OH) bound to a saturated carbon atom.
An important class of alcohols, of which methanol and ethanol are the simplest members, includes all compounds for which the general formula is CnH2n+1OH. Simple monoalcohols that are the subject of this article include primary (RCH2OH), secondary (R2CHOH) and tertiary (R3COH) alcohols.
The suffix -ol appears in the IUPAC chemical name of all substances where the hydroxyl group is the functional group with the highest priority.
When a higher priority group is present in the compound, the prefix hydroxy- is used in its IUPAC name. The suffix -ol in non-IUPAC names (such as paracetamol or cholesterol) also typically indicates that the substance is an alcohol.
However, many substances that contain hydroxyl functional groups (particularly sugars, such as glucose and sucrose) have names which include neither the suffix -ol, nor the prefix hydroxy-.
The inflammable nature of the exhalations of wine was already known to ancient natural philosophers such as Aristotle (384–322 BCE), Theophrastus (c. 371–287 BCE), and Pliny the Elder (23/24–79 CE). However, this did not immediately lead to the isolation of alcohol, even despite the development of more advanced distillation techniques in second- and third-century Roman Egypt.