Mexican Cerveza

Published June 27, 2012 by jenmatteson

I’ve really let my beer blogging sit on the back burner for a while.  I think the problem is that with food, I get instant, or almost instant, gratification, whereas with beer, I have to wait, and wait, and wait.  By the time it’s ready, I’ve forgotten that I should be blogging about it too.  I must devise a new strategy.

The third beer that we brewed was a “Mexican Style Cerveza”.  This was a little different from our IPA and Red Ale in that it only needed to boil for 20 minutes, rather than an hour.  Additionally, we didn’t have to steep any grains (which is probably why it’s only a 20 minute boil).

Well, we finally made our first brewing mistake.  After making the wort, adding yeast, letting it ferment, and transferring it to the secondary fermenter, we bottled it.  Well, we forgot to add the priming sugar, and this is what add carbonation to beer.  I didn’t even notice until we were making our next batch of beer, and wondered why we had to packages of priming sugar.  This was a week after we’d bottled the cerveza.

We called for some expert opinions on what to do next, or if we should just abort the mission.  They suggested adding carbonation pellets to each bottle.  I don’t know why, but I was thinking carbonation pellets were the same thing you find in Guinness cans, the CO2 cartridges…well, they aren’t.  They look like little pills basically. We bought a bag, and added 4-7 (we had two different sized bottles) to each bottle.  We then had to wait for four weeks until it was ready.

The result was initially questionable.  I didn’t really even want to try it since there was so much visible muck in the bottom of the bottles.  This was even more surprising since we didn’t even steep any grains, so I had to assume this was from the carbonation pellets.  But, we bit the bullet and gave it a whirl.  Much to our surprise, it was quite refreshing, though really nothing like a Coronoa (which is what the kit label claimed).  If I had to compare it to a Mexican beer, I would say it’s closest to a Dos Equis Amber, which I don’t at all mind.  Add a lime for a little fresh twist, and you’re good to go.  This was perfect after a 95+ degree day, with super humidity.  Just don’t drink it to the last drop…I’m still a little weary of the sediment.

Mexican Cerveza


priming sugar
dry yeast

3 lbs, 5 oz Munton’s Mexican Cerveza Hopped LME
2 lb light DME

1 oz hallertau

We’ve learned a few lessons from this experience, and I could only assume the next one (Java Stout) will be 100 times better…and it was!

2 comments on “Mexican Cerveza

  • The sediment is actually incredibly good for you. Dont worry at all about getting a little in your glass and drinking it it is very healthy and helpful for your body.

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