Mexican Lager
Mexican lager ranges from light, refreshing pale beers to amber and dark Vienna-style lagers. It's the beer that accompanies everyday food across the country.
How to describe it to a guest
It's a Vienna-style lager: amber color, toast and caramel notes, but light and easy-drinking.
Origin
Bottom-fermented beer arrived in the 19th century with German and Central European brewers. The Vienna style, born in Austria, survived in Mexico while it faded in Europe; its arrival is often linked to Austrian influence at the time, including the Second Empire (1864–1867).
Production
It's brewed with malt (sometimes with corn or rice for a lighter body), hops, water and lager yeast, which ferments cold. It is then cold-conditioned (lagering) for a clean profile.
Flavor
Pale lagers: light grain and a dry finish; ambers: caramel and toast; darks: gentle roasted malt.
Styles
- Clara / Pilsner
- Light, refreshing and dry-finishing.
- Vienna / Ámbar
- Copper color, toasted malt and soft caramel.
- Oscura
- Close to Munich Dunkel: roasted malt, medium body.
How to serve it
- GlasswarePint glass
- TemperaturePale 3–5 °C; amber and dark 6–8 °C.
- Pour it into a glass to release aroma; lime is optional, not mandatory.
Pairings
- Carnitas tacos
- Seafood and shrimp cocktails
- Snacks with chile and lime
Reading the label
- Lager
- A cold, bottom-fermented beer.
- Clara / Oscura
- Indicate color and malt profile.
- % Alc. Vol.
- Alcohol by volume.
Cocktails
Sources
- The Oxford Companion to Beer
- Beer Judge Certification Program (BJCP) Style Guidelines
Updated October 20, 2026