#Salt & Lime Mexican Lager

[savage-kult-of-gorthaur]

STONE TRIES THEIR HAND AT A MEXICAN-STYLE LAGER, AND IT'S GOT "SUMMER MOOD" WRITTEN ALL OVER IT.

NOTE: Finally tried these after putting it off for so long (for Cinco de Mayo, of all days), and call me pleasantly surprised. I may have just found my brand new, go-to "summer brew."

PIC(S) INFO: Spotlight on Stone® Buenaveza Baja-inspired and/or Mexican-style lager, brewed with sea salt & lime.

"Since 1996 we've released hundreds of beers, but we're especially proud to now introduce our very first cerveza. Brewed with just the right amount of sea salt and lime, this fresh Baja-inspired creation is everything a lager should be: crisp, refreshing, and full of flavor. The name was inspired by buena for "good" and -veza from "cerveza." Because good cerveza is our favorite part of a Buena life."

-- STONE BREWING (Escondido, CA)

Sources: www.stonebrewing.com/beer/year-round-releases/stone-buenaveza-salt-lime-lager, Beer Journal, & Brewbound.

[disaster-kitchen]

Campfire Pork Shoulder Tacos

5lbs pork shoulder, trimmed and cut into 2" cubes

1-2 cans of beer- you want like. A lager? Probably not an IPA, and a stout is going to be too dark. (This year was a can of Great Lakes Mexican lager and then half a can of their amber lager.) You can also use stock or water if you want.

Marinade (I mix the day before in a mason jar for easy transport, but I forgot to take a picture):

Equal parts orange juice and lime juice, fresh squeezed; approx 1 large orange and 3-4 limes (about 1/2c each)

1tsp dried cilantro

1tsp dried oregano

1-2 tsp whole cumin seeds (or 1 tsp ground, but really, get the seeds)

Pepper

2 1/2tsp salt

1 head garlic, peeled, crushed- approx 5-7 cloves (I would honestly recommend more garlic.)

Dump your pork and marinade into a ziploc bag and jhuzh it around, then throw it back in the fridge/cooler for about 2 hours while you get your fire burning down to coals.

In a cast iron dutch oven, add the pork and marinade/juices, one can of beer, and maybe a little extra salt and pepper. Slap the lid on and chuck it in some banked coals or a 325 degree oven until the meat is fork tender- check it in an hour. Take the lid off for the last half hour to cook down the juices and let the meat get a little smoke.

Warm your tortillas by the fire on the pot lid, and serve with sour cream, fresh cilantro, pickled onions, and some hot sauce. Cheese, guacamole, and salsa were also present but I'm a purist.

5lbs of pork will feed 6 very hungry people with nothing left over except regrets about overeating.

Some notes!

If you want to scale up, increase the amount of marinade liquid. If you want to scale down, reduce the salt.

This year it was done in 90 minutes (alarmingly ahead of schedule); last year the fire died and it took closer to 3 hours. Your cook time is going to be variable depending on your fire and how well trimmed the meat is. I have made this in an oven, but I do not remember how long it took.

If all the liquid cooks off, things will start getting crispy, which is great! Highly recommend. Just watch it, because you can go from deliciously crispy to charcoal very quickly.

Add more liquid if you're worried about things getting charred- more citrus, beer, or even water is fine. (Or all three, if you're ahead of schedule by 2 hours and panicking about things burning. You, too, can find yourself crouched over the fire like some kind of goblin, squeezing an orange into pulp with your bare hands.)

I added: the juice of 1 orange and 2 limes, half a can of amber lager, and a few glugs of water so the bottom of the pot and half the pork was submerged. The whole thing simmered for another half hour, and the liquid immediately turned into gravy. Delicious, delicious gravy.

I will probably try to replicate these conditions next year, without the panic. If I can pull it off, I'll figure out more consistent instructions. Or I'll have to make tacos more than once a year, oh nooooo.

The reviews for this year: "Wow, you can really taste the panic! This is the best batch so far!"

[rhinokck]

Today’s side by side was Mexican Lagers with Lime. First up was Street Cart from Golden Road Brewing out of Los Angeles, CA. A lime & salt Cerveza this one is really good, crisp & smooth, the lime & salt flavors present but not overwhelming. Next up was Cinderveza from Cinder Block Brewery out of North Kansas City, MO. A Mexican style lager brewed with limes, this one is also very good. It’s crisp with a refreshing lime undertone. Overall I preferred the Street Cart just because it has more flavor overall, but these are both great & highly recommended.

[healxo]

Stone Buenaveza Salt: Mexican Lager Beer Guide

Are you ready to explore the delightful world of stone buenaveza salt? This Mexican lager, crafted by stone brewing, is a unique blend of zesty lime and a hint of salt. It’s perfect for refreshing summer drinks or any festive occasion. In this guide, we’ll dive into what makes this craft beer special. We’ll explore its brewing process, flavor profile, and the best food pairings. You’ll learn why…

[auraeseer]

 . . . and on the seventh day . . .

[iamarussianman]

Микелада - это мексиканский коктейль с пивом.

Микелада – пивной коктейль низкой крепости (1,5-2% об.) с острым томатно-цитрусовым вкусом и жгучими нотами красного перца. В Мексике Микеладу используют как средство от похмелья и алкогольный напиток для водителей (в стране ненулевая норма алкоголя за рулем), ее пьют утром или в середине дня. На самом деле это разновидность мексиканской Кровавой Мэри.

Мексиканцы всегда пили пиво со специями и соком лайма. Позже пенистый алкоголь разбавили томатным и апельсиновым соком, но никому и в голову не пришло выделить его в отдельный напиток.

Коктейль Микелада стал популярен в Мексике в 40-х годах XX века. Точное время появления, автор рецепта и суть названия неизвестны.

Рецепт коктейля Микелада.

Состав и пропорции:

• светлое пиво (американский лагер) – 0,33 л;

• томатный сок – 15-25 мл;

• лайм – 1 штука;

• Соус тобаско – 2-3 капли (по желанию);

• Вустерширский соус – 2-3 капли (по желанию);

• устричный или соевый соус – 2-3 чайные ложки (по желанию);

• соль – для украшения бокала.

В коктейле часто используется светлое пиво, лучший вариант - мексиканское пиво Corona или другое американское светлое пиво. Микелад на темном или горьком пиве имеет слишком резкий вкус. Соки лайма и томата являются обязательными ингредиентами, также в классическо�� составе должен быть хотя бы один соус с красным острым перцем, все остальные ингредиенты можно добавлять по своему усмотрению.

Подготовка.

1. Смажьте ободок пивного бокала ломтиком лайма и обмакните его в соль (можно смешать с черным перцем), чтобы получился солевой ободок.

2. Налейте в стакан холодный томатный сок, выжмите сок одного лайма, добавьте соусы и другие ингредиенты. Смешайте это.

3. Влейте тонкой струйкой хорошо охлажденное пиво. Вы можете еще раз аккуратно перемешать его (появится много пены), чтобы получить однородную консистенцию. При желании украсьте ломтиком лайма. Подавайте без соломинки, пейте маленькими глотками.

Michelada is a Mexican cocktail with beer.

Michelada is a low–strength beer cocktail (1.5-2% vol.) with a sharp tomato-citrus taste and burning notes of red pepper. In Mexico, Michelada is used as a hangover remedy and an alcoholic drink for drivers (there is a non-zero alcohol rate at the wheel in the country), it is drunk in the morning or in the middle of the day. In fact, this is a kind of Mexican Bloody Mary.

Mexicans have always drunk beer with spices and lime juice. Later, foamy alcohol was diluted with tomato and orange juice, but it never occurred to anyone to separate it into a separate drink.

Michelada cocktail became popular in Mexico in the 40s of the XX century. The exact time of appearance, the author of the recipe and the essence of the name are unknown.

Michelada cocktail recipe.

Composition and proportions:

• light beer (American lager) – 0.33 l;

• tomato juice – 15-25 ml;

• lime – 1 piece;

• Tobasco sauce – 2-3 drops (optional);

• Worcestershire sauce – 2-3 drops (optional);

• oyster or soy sauce – 2-3 teaspoons (optional);

• salt – to decorate the glass.

Light beer is often used in the cocktail, the best option is Mexican Corona beer or another American lager. Michelade on dark or bitter beer tastes too sharp. Lime and tomato juices are mandatory ingredients, also in the classic composition there should be at least one sauce with red hot pepper, all other ingredients can be added at your discretion.

Preparation.

1. Grease the rim of a beer glass with a slice of lime and dip it in salt (you can mix it with black pepper) to create a rim of salt.

2. Pour cold tomato juice into a glass, squeeze out the juice of one lime, add sauces and other ingredients. Mix it up.

3. Pour in a thin stream of well-cooled beer. You can mix it gently again (a lot of foam will appear) to obtain a uniform consistency. If desired, decorate with a slice of lime. Serve without a straw, drink in sips.

[thedaily-beer]

Modern Times Ice Pilsner w/ Sea Salt & Lime (Picked up at the brewery in Point Loma). A 3 of 4. Such a great (and improved) take on a Mexican lager w/ lime -- the salt comes through but not too strongly alongside the tartness of the lime, and there’s a nice simple grain sweetness. Very refreshing on a warm, sunny day. Not the style of beer I'd pick everyday, but has its role, and this fulfills it very well.

[beerselfie]

#Repost • @theboozeymama Jess.. "Another lager?" I hear you say.. I know! I am trying to expand the styles I drink and review. @sab.brewery brewed for @gabsfestival. It's a Mexican style lager & in my opinion the perfect spring picnic beer. Agave, lime and sea salt make El Charro fresh and easy drinking. Thanks so much for the samples guys. If I am honest, I probably wouldn't have tried this otherwise and am super glad I did! It's a perfect beer for you and those mates that don't like ipas etc. 🍻🍻 #theboozeymama #beerchicksaustralia #beer #beerstagram #lager #sabbrewery #melbournebrewery #craftbeer #craftbeerunited #brews #beerbabesfamily #craftbeergangsta #showusyourcans #craftbeerlover #craftnotcrap #beersofinstagram https://www.instagram.com/p/CUScW3bloTo/?utm_medium=tumblr

[nwbeerguide]

It’s called Cadillac Bandito Mexican-Style Lager with Sea Salt and Lime and it’s Deep Ellum Brewing Company’s newest lager, available throughout Texas.

Press Release

Dallas, Texas ... Deep Ellum Brewing Company announces new Cadillac Bandito Mexican-Style Lager with Sea Salt and Lime (6% ABV), a crisp and clean spring seasonal cerveza. Cadillac Bandito will be available across Texas in 6-packs of 12 oz. cans starting March 1st.

Cadillac Bandito is light in color but big in flavor, with aromas of blue corn tortilla chips and freshly squeezed lime. A subtle touch of sea salt and citrus balance the sweet flavor of malted Texas blue corn. Cadillac Bandito is a seasonal twist on Deep Ellum’s year-round Neato Bandito Mexican-style lager.

“For me, this was a natural progression of Neato Bandito. How can we take what we love about this beer and amplify it? Lime and salt! People commonly ‘dress a glass’ or bottle around here. So, why not do it for them?” said Brian Morris, DEBC Head Brewer.

Pair Cadillac Bandito with your favorite Tex-Mex dish, such as flautas or blackened shrimp tacos at the Deep Ellum Taproom + Kitchen. Or find it at retailers across Texas where craft beer is served. ...

...

Deep Ellum Brewing Company In 2011, Deep Ellum Brewing Company set up shop in the Deep Ellum neighborhood of Dallas, Texas - the first craft brewery to open in Dallas in over a decade. Since then, Deep Ellum has become as well known for its innovative brewing and exceptional quality as it has for its healthy disdain for the status quo. Like the notorious neighborhood it calls home, the brewery is bold, fearless, and unapologetic. The idea of “blending in” was never part of the plan - at the bar or on the shelf. With a commitment to staying true to their reckless streak, their rough edges and their roots, Deep Ellum has quickly grown to become the 3rd largest independent craft brewery in Texas. Led by its flagships, Deep Ellum IPA and Dallas Blonde, the brewery has amassed an extremely devoted fan base across Texas and beyond.

[boozedancing]

Deep Ellum Brewing Co. Cadillac Bandito Review

The fine folks at @deepellumbrewco have released a warm weather friendly Mexican Style #Lager called Cadillac Bandito. It’s made with sea salt and lime. We reviewed it. Click the link for the full review.

https://www.instagram.com/p/CNWUgQnsra3/ Spring is finally here and the temps are slowly starting to climb. This of course means that you should keep the beer fridge well-stocked with warm-weather friendly and highly thirst-quenching beer. And lots of it! Our friends at Dallas, Texas’s Deep Ellum Brewing Co. may have brewed up such a beer. They call it Cadillac Bandito and it has some mighty fine…

[double8cattle]

Ancho Chile & Orange Marinated Wagyu Beef Rib Lifter

Prep Time: 1 Hour (Plus 24 hours to marinade)

Cook Time: 40 Minutes

Servings: 4

Difficulty Level: 2  (Levels: 1-5 with 5 being most difficult)

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Beef Rib Lifter (trimmed, leaving 1/4 inch fat cap)

12 OZ Lager or Mexican Beer of Choice

1/4 CUP Grapeseed Oil

8 Garlic Cloves (peeled)

1 Small Sweet Onion (diced)

1/2 CUP Fresh Cilantro Leaves (divided)

4 TBSP Ancho Chile Powder

1 Large Navel Orange (zested and juiced)

1 BUNCH Green Onions (divided)

3 TBSP Dark Brown Sugar (packed)

3 TSP Kosher Salt

2 TSP Freshly Ground Black Pepper

Grilled Corn Salad

6 EARS Corn (peeled and grilled)

2 Poblano Peppers (grilled and small diced)

1 Jalapeño Pepper (grilled and small diced)

1 Red Bell Pepper (grilled and small diced)

1 Yellow Onion (grilled and small diced)

1 Red Onion (grilled and small diced)

1 PT Cherry Tomatoes (lightly grilled and left whole)

1 Avocado (cut into bite-size pieces)

1/2 CUP Cilantro (chopped)

2 TBSP Lime Juice

3 TBSP Olive Oil

2 TSP Kosher Salt

1 TSP Freshly Ground Black Pepper

Tools

Blender or Food Processor

BBQ or Gas Grill

PREPARING THE MARINADE

Combine the lager/Mexican beer, grapeseed oil, peeled garlic cloves, diced sweet onion, 3 tablespoons of cilantro leaves, ancho chile powder, orange juice, 1/2 bunch of green onions (set aside the other half), packed brown sugar, kosher salt, and freshly ground black pepper in blender.

Blend mixture until smooth. This is your marinade.

Transfer the marinade to a large, shallow baking dish.

Trim the Fullblood Wagyu beef rib lifter, leaving a 1/4 inch fat cap remaining.

Add the rib lifter to the shallow baking dish with the marinade. Turn the meat in the marinade to coat evenly.

Cover the dish tightly with plastic wrap, and refrigerate overnight (while occasionally turning and coating the meat).

PREPARING THE GRILLED CORN SALAD

Heat your grill to medium. Peel your ears of corn.

Grill the corn cobs for 7 minutes per side until caramelized. Then, let them cool, and cut the corn off the cob. Place the corn in a large bowl.

Grill the peppers (poblano, jalapeno, red bell) and onions (yellow, red) until lightly caramelized and soft. Let cool, dice, and add them to the corn bowl.

Grill the cherry tomatoes until blistered but still holding their shape, and add them to the corn bowl.

Peel and seed the avocado. Cut it into bite size pieces, and add it to the corn bowl.

Lastly, add the chopped cilantro, lime juice, olive oil, kosher salt, and freshly ground black pepper to the bowl.

Mix all ingredients together to make your grilled corn salad.

FINAL STEPS

Grill the Fullblood Wagyu beef rib lifter to desired doneness (15-16 minutes per side for medium-rare/130°F).

Tip: Finish cooking the rib lifter in the oven, if necessary, if the outside is getting too charred. Or, turn the grill to low and close the lid to finish cooking.

Transfer the Fullblood Wagyu beef rib lifter to a carving board. Let the grilled meat rest for 15 minutes. Then, cut the beef into 1/4 inch slices on a biased cut.

Serve the sliced Fullblood Wagyu beef rib lifter warm over the grilled corn salad on a large platter, and enjoy!

[pubtalkpodcast]

By Jeremy Strunk

Welcome to the official blog of the unofficial official craft beer podcast of Oklahoma - Pub Talk!

With the growth we’ve seen on the show in the last 14-16 months, not to mention the explosive growth in the craft beer industry here in Oklahoma the last several years, we find ourselves doing fewer and fewer “normal” episodes of the podcast. That is, the episodes where Micheal and I just shoot the shit and drink a beer or three while we discuss beers we’ve had and other goings on.

That seemed like a great reason to launch this blog. Here you will find beers we have tried with a little more in depth thoughts than just the name and pictures we put over on Instagram. You will also see event reviews, beer news we may want to share, maybe even the occasional hot take on some aspect of the scene.

This is meant to compliment the other things we are doing. So make sure you are following us on Facebook, Instagram, Twitter and our website (www.pubtalkpodcast.com). All of our social media is @pubtalkpodcast

Subscribe on your favorite podcast app. It’s free! One of the most common questions I get when someone is talking to me about the podcast is the best way to listen to it. I personally have an iPhone and use the Apple Podcasts app. It’s in the App Store and is free. Google Play for Android, Spotify or iHeartRadio, and I’m sure other apps have us on there and will tell you when a new episode is released in case you miss it on social media.

Our website has the episode feed as well as direct links to each episode as well.

Now then - with the introduction out of the way, it’s Cinco de Mayo! I have no doubt many of you will be out and about celebrating your Mexican heritage. Make sure to go by your local breweries and other fine craft beer establishments today! There is a ton going on.

In Tulsa, off the top of my head...

Nothing’s Left released their Grito! - a spicy lager brewed with four different types of peppers. I tried this yesterday. It smells like death, but don’t let the smell fool you, it isn’t so hot you can’t drink it and is actually very tasty.

Pippin’s Taproom at High Gravity has their Gose Cuervo - their sour gose with lime juice added, served in a glass with a salted rim - margarita style!

Welltown is doing $4 pours of all of their beers today, and it should be a great patio day for their rooftop area.

Cabin Boys dropped two Star Wars themed beers for May the 4th Be With You yesterday, in addition to releasing their Bearded Theologian aged in Jamaican Rum barrels on Friday. I had all three yesterday. I really enjoyed the Cloud City Saison and the barrel aged Bearded Theologian.

Last one off the top of my head, the Prairie Brewpub is celebrating their 3-year anniversary today! I can’t believe it’s been that long. That celebration kicks off at 3:00 today with giveaways, a DJ, and beer releases. I’ll be there scoping out those stouts we love so much on Pub Talk. Hit up the event page on Facebook for more info on that one and to get the specifics of what beers are being released today.

That’s it for this first blog. Check back often, and as always - never forget there’s nothing in life you can’t handle over a few beers with your good friends.

Until next time, just chill...til the next episode (blog post)...

Cheers!

[rhinokck]

Dos Locos Imperial Mexican Style Lager from Epic Brewing out of Salt Lake City, UT. This is excellent, lime & a hint of salt, super flavorful

[satx-rated]

💥💥 Today only for pint night $5 Tupps Mexican Lager. Mexican Lager with a hint of salt and lime. The beach, in a glass. #bighopsnb #bighopsnbtx #nbtx #newbraunfelslife #texashillcountry #texascraftbeer #craftbeer #hoppyhour #bighops #bighopsnewbraunfels #innewbraunfels #tupps (at Big Hops New Braunfels) https://www.instagram.com/p/CeCfWOhs3RH/?igshid=NGJjMDIxMWI=

[baospodcast]

#6959 Labrosse x Livingstone Mexico Next Exit (Canada) Crispy time! This is one of the collabs from Labrosse’s recent 5th anniversary drop with Livingstone, and she’s a beaut. Coming in at 4.5%, this is a Mexican lager with lime and salt, it pours clear with a foamy head and hella lime on the nose, the body is light and crisp as expected with a ton of juicy, tart lime vibes, the salt keeps it mellow, it’s a crusher and hella refreshing, literally tastes like summer, with a dry, citrusy finish. Get it in ya! (at Montreal, Quebec) https://www.instagram.com/p/Cb1LrKttNi7/?utm_medium=tumblr

[thebeermetalshowpodcast]

Cerveza, a Mexican Style Lager brewed with Lime & Salt by @b52brewing out of Conroe, TX. This beer is reviewed on my next upcoming episode of @thebeermetalshowpodcast. Check BeerMetal.net for updates. #BeerMetalDude #TheBeerMetalShowPodcast #BeerPorn #CraftBeer #CraftNotCrap #CraftBeerLover #BeerGeek #Beerstagram #Instabeer #CraftBeerLife #BeerPhotography #Beertography #BeerSnob #OnlyCraftBeer #BeerPics #NoHipsterHere #Untappd #CraftBeer4Life #BeerReview #ILikeBeerCauseBeerIsGood #SupportCraftBeer #B52Brewing #MexicanStyleLager #TexasCraftBeer https://www.instagram.com/p/CVL52iGlJ_D/?utm_medium=tumblr