Rick Bayless On Mexican Beer

Rick Bayless is a chef, restaurateur, host of Mexico: One Plate at a Time in addition to a beer enthusiast. He knows a lot nigh the history of Mexico, Mexican nutrient in addition to drinks. Recently I was fortunate plenty to attend a blogger number hosted yesteryear Negra Modelo and I had the chance to verbalize amongst him nigh  Mexican beer in addition to nutrient pairing in addition to his plans for a microbrewery every bit good every bit a chip nigh the history of beer inwards Mexico.

What styles of beer complement Mexican food? 

Rick Bayless: All types of beer complement Mexican nutrient because Mexican nutrient is so varied! On a hot day Pacifico with ceviche is great. Negra Modelo goes good with barbacoa which I brand amongst brusque ribs, tiresome cooked amongst crimson chile sauce. 

The argue I similar Negra Modelo is because it has a piffling fruitiness from the hops, the natural sweetness from the barley malt fifty-fifty helps it to distich amongst richer dishes like queso fundido.

Is it truthful you're opening a microbrewery?

RB: I am opening a microbrewery inwards Chicago, it’s a intend tank in addition to it’s where we’ll exercise beers for our restaurants. We volition also encounter if at that topographic point is a beer that nosotros tin dismiss scale upward working amongst Negra Modelo for larger distribution. 

What kinds of beers are yous developing? 
RB: I’m non super into flavored beers. I am exploring Belgian yeast strains, I discovery they brand nutrient friendly beers. I similar the gentle role of spices, non chiles to estrus upward but to cool downwards similar greenish coriander for representative which has citrus notes.

Why aren't beers ordinarily sold on tap inwards Mexico? 

RB: Tap beer has to hold upward refrigerated in addition to that wasn’t slow to exercise inwards Mexico. The distribution of bottles was much easier, but the arts and crafts beer movement is changing that inwards United Mexican U.S. of A. in addition to you’ll discovery to a greater extent than taps today.

How did beer larn the most pop potable inwards Mexico, surpassing the indigenous drink, pulque? 

RB: Pulque is made every twenty-four hr menstruation in addition to it’s delicious the offset day, sour the adjacent twenty-four hr menstruation in addition to it but gets to a greater extent than in addition to to a greater extent than sour. By the 4th twenty-four hr menstruation it’s terrible. Unlike beer it can’t hold upward pasteurized. Anywhere yous tin dismiss brand mezcal, yous tin dismiss brand pulque because it’s made from the maguey sap which is collected twice a day. The constitute takes 6-10 years to orbit the sap, so it produces it for six months in addition to dies. It’s a rattling nutritious drink, depression inwards alcohol in addition to contains active cultures. But it is task intensive in addition to difficult to majority produce, dissimilar beer. 

Pulque was associated amongst the poorest classes who drank it because it was nutritious. The upper classes were European in addition to drank beer, which is non especially nutritious, but the lower classes saw the Europeans drinking it in addition to aspired to potable it too. Beer was to a greater extent than expensive but much to a greater extent than stable in addition to sanitary than pulque.

Disclaimer: My cheers to Negra Modelo for sponsoring an number during which I was able to interview Rick Bayless. I was non monetarily compensated for this or whatever other post. 

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