Mexican-style Lager
Many of you already are rolling your eyes, picturing a certain clear bottle with a lime wedged in the neck. I have two responses to that. First, let’s be less judgmental: Lots of people have good memories associated with those bottles, especially in sunny, sandy locales. Second, let’s revisit our stereotypes: Commercial craft brewers are embracing Mexican-style lager and making some really delicious versions of it—and there’s no reason you can’t do the same. Style: Typically, these are pale lagers, though some are darker and flirt with Vienna or dunkel territory. Nearly all have restrained flavors. We may find light honey or grain flavors, and possibly some light corn from DMS or flaked maize. Bitterness is low, and there isn’t much in the way of flavor or aroma hopping. Even darker versions tend to be more about the color, lacking much caramel or roast character. Most are light in mouthfeel, brilliantly clear, and refreshing. This is something you’d want to drink with the sun on your face and the sand between your toes. Ingredients: This particular recipe is slightly darker than the most popular Mexican lagers, but it’s still pale—it should be an attractive light gold. Our base is Maris Otter with a portion of flaked maize, to get a nice grainy background with a touch of fresh, tortilla-like corn flavor. A touch of Munich bumps up the bready flavor and adds some richness. If you find this version to be too rich or heavy, sub in pilsner malt for the Maris Otter—but keep the Munich, which helps the beer avoid tasting too thin and watery (rather than just light).
For hops, use a bit of anything to get about 12 IBUS at the top of the boil— then we’re going to get a bit weird. Rather than stick a lime into your beer, we’re going to get some great lemon-lime flavor from an addition of Motueka hops near the end of the boil. This surprisingly aggressive late-hop addition brings all the benefits of lime flavor without adding acidity or pithy citrus peel.
As for yeast, if you want to play it conventionally, White Labs offers a Mexican Lager yeast (WLP940), but it can produce a fair amount of diacetyl if you’re not careful. Instead, I suggest Wyeast 2278 Czech Pils or even a clean-fermenting American ale yeast. The goal is a crisp, bright, and clean profile, and there’s little-to-no risk of esters at these fermentation temperatures.
Process: Nothing too special about the mash or boil here—flaked maize doesn’t add any particular process challenges, while some kettle finings such as Whirlfloc or Irish moss are a good idea to promote clarity downstream. Fermentation is nice and cool—this is a lager, after all, whatever yeast you’re using. You can go slightly warm to help ensure full attenuation at 56°F (13°C), later allowing a rise for diacetyl rest and complete fermentation. Crash and lager cold for at least six weeks, before or after packaging. Plenty of hop aroma should survive the aging, making for a fantastic warm-weather beer.