La Cerveza Casera: The Rise of Mexico’s Homebrewing Movement

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Malt grains in a homebrew shop

This article originally appeared in the May/June 2024 issue of Zymurgy Magazine

By David J. Schmidt

I sat drinking with my friend Jorge on the outdoor patio of Morenos brewery on hot June afternoon. Mexico City was in the throes of the worst heat wave in years, and local newspapers reported that beer sales had gone up by 80 percent.

“You know, I’d sure like to make my own someday,” Jorge said as he held up his glass of IPA. Jorge has a classic Latin American intellectual look to him: shaggy beard, unkempt hair, thick-rimmed glasses. He’s a multifaceted Renaissance man–psychotherapist, university professor, and overall well-read virtuoso. Brewing was about the only skill that he was lacking. “I used to drink the cheap commercial stuff. Corona, Modelo. Even Carta Blanca and Tecate, God help me. But ever since I developed a taste for craft beer, I can’t go back to that swill.”

“I know what you mean,” I replied. “I’m from San Diego, after all–we’ve got over 100 breweries in the city.”

“The thing is,” Jorge said as he drained his glass, “this stuff is so damned expensive. If I could just make my own, I’d probably save thousands of pesos. You know how to brew, right”…

Access the full article in the May/June 2024 Zymurgy magazine.

This article includes the following:

  • HOMEBREW RECIPE: Mexico City Pale Ale
  • Homebrewing History in Mexico
  • Homebrew Supplies in Mexico
  • Mexico’s Homebrewing Movement
  • Mexican Craft Beer
  • Trends and Tastes
  • Homebrewing Terms in Spanish

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