As the weather begins to turn cooler, the time is upon us to enjoy the last of the warm nights spent on the porch swing with a cold one. This weekend, I’m looking forward to mixing up a batch of my favorite fresh salsa and kicking back with some friends and a couple of bottles of Miller Chill.
As with everything else, summer beer trends seem to fluctuate from year to year – last year saw wheat beers as the frontrunners with Capital Brewery’s release of Capital Island Wheat in March and Leinenkugel’s release of Sunset Wheat in April. And although wheat beers were still around this summer, Mexican beers were all the rage—served chelada style!
A twist of lime and a dash of salt on the neck of the bottle are often served with Mexican beers especially the light lagers such as Corona, and Corona light. For those who like it spicy, try a traditional drink known as the michelada—a sort of beer bloody mary. Composed of mostly light beer, a lot of lime juice and hot sauce this one is sure to please.
• Rim double rocks glass with salt
• Pour 2 parts Mexican beer (Sol or Tecate is best) and one part tomato juice
• Hot sauce to taste
• Splash of lime
• Sprinkle of salt and pepper (it is important to do this last as the salt will cause the beer to foam)
• Garnish with lime wedge
My advice to you: whip up a batch of guacamole, grab some friends and a few different types of Mexican beers and hit the patio while you still can!
