Tasting

What does a Mexican lager taste like? Pale, light, with a hint of bread and corn on the nose, a subtle sweetness, and little bitterness. This isn't a beer for contemplation—it's one for quenching thirst after a hot day or alongside something spicy.

Four examples are worth comparing. Modelo Especial as a pale lager with a bit more body, Corona Extra as an especially light variant, Victoria as the beer from Toluca with the longest history, and Negra Modelo as the dark counterpart. For a taste of the capital's craft scene, try Cru Cru or Monstruo de Agua.

The bottle is usually served as-is, without a glass, sometimes with a lime wedge in the neck. How the lime got there in the first place remains unclear. For Michelada, there's the salt-rimmed glass, pre-moistened with lime juice so the salt sticks.

Temperature is the most important factor. Mexican lager tastes best served very cold, at three to five degrees Celsius. Warmer, it quickly turns dull, as the malt sweetness becomes too prominent. Dark beer like Negra Modelo can be served a touch warmer, which brings out more caramel.

When pouring into a glass, tilt it and let the beer run down the side. This preserves the carbonation and keeps the foam fine. If you prefer drinking straight from the bottle, don't leave it sitting in the sun—in ten minutes, ice-cold turns lukewarm.