A short history
Long before barley arrived, Indigenous peoples in Mexico made fermented drinks such as pulque, from the sap of the agave plant, and tesgüino, a corn beer still brewed by the Rarámuri people. Spanish colonists introduced European-style brewing in the 16th century, but it remained small-scale for centuries.
In the 1860s, the short-lived rule of Emperor Maximilian brought Austrian influence, and many credit this period with introducing Vienna-style amber lagers, which still echo in beers such as Negra Modelo. German immigrants helped establish larger breweries in the late 19th century, including Cervecería Cuauhtémoc in Monterrey in 1890 and Cervecería Moctezuma in Orizaba.
Grupo Modelo, founded in 1925, and the Cuauhtémoc Moctezuma group grew to dominate the market. Today Mexico is the world’s biggest beer exporter by value, and Corona and Modelo are among the best-selling beers in the United States.
The beer culture
Beer in Mexico is made for heat. Crisp, light lagers are served ice-cold, often with lime. The michelada mixes beer with lime juice, salt and a mix of hot sauce, Worcestershire and spices in a salt-rimmed glass. A simpler chelada is just beer with lime and salt. Beer goes with tacos, seafood, football matches and street festivals.
Since the 2000s, a craft brewing movement has taken off, especially in Baja California, Mexico City, Jalisco and Nuevo León. Brewers use local ingredients such as agave, chilli, cacao, hibiscus and native corn to create distinctively Mexican beers.
Signature styles
- Mexican Lager: pale, light and refreshing, often brewed with corn or rice for crispness.
- Vienna Lager: amber, toasty and gently sweet, a surviving link to 19th-century Austria.
- Mexican Dark Lager: smooth and malty, perfect with mole or grilled meats.
- Michelada: a beer cocktail, though locals treat it as practically a style of its own.
Traveler’s tip
Visit Ensenada or Tijuana in Baja California for a thriving craft scene, then head to Mexico City for taprooms in Roma and Condesa. Try pulque at a traditional pulquería for a taste of what people drank long before barley arrived. Ask for your beer “bien fría,” very cold.