The story
Mexico’s modern beer industry was shaped by European immigrants — especially Germans and Austrians — who arrived in the nineteenth century with lager yeast and brewing know-how. Breweries such as Cervecería Cuauhtémoc in Monterrey (founded in 1890) and Cervecería del Pacífico in Mazatlán (founded in 1900) were established in this era. In 1925 Grupo Modelo launched Corona, which would eventually become one of the most recognisable beer brands on the planet.
Although Mexico also has a proud amber-lager tradition, it is the pale, crisp lagers that went global. Their light body and refreshing character made them natural partners for spicy food and hot beaches.
What it tastes like
A Mexican lager pours very pale gold and crystal clear, with a white head that fades fast. The aroma is gentle — soft grain, maybe a faint corn sweetness and just a whisper of hops. On the palate it is light, crisp and lively with carbonation, finishing clean with barely any bitterness. It is designed to refresh, especially when the weather is hot and the salsa is spicy.
How it’s made
Recipes typically combine pale barley malt with corn (often as flaked maize or grits) or other adjuncts, which lighten the body and add a subtle sweetness. Hopping is light. A clean lager fermentation and cold conditioning produce a neutral, refreshing beer, and filtration ensures brilliant clarity. Many brands are packaged in clear or green glass bottles, which can allow light to create a faintly “skunky” aroma — a note some drinkers have come to associate with the style.
Fun fact
Nobody agrees on why Mexican lager is served with a lime wedge. Popular theories say it was to keep flies off the bottle, to clean the rim, or to mask light-struck aromas; others credit a clever bartender or a marketing push in the 1980s. None has been proven. What is certain is that Mexico has become the world’s largest beer exporter by value.