Cerveza Vs Beer: What's The Difference?

Cerveza is the Spanish word for beer, but it covers a range of beer styles in Mexico. The word originates from the medieval French word 'cervoise', which in turn comes from the Gallo-Roman word 'cerevisia', used in honour of Ceres, the Roman goddess of the harvest. Mexican cervezas are typically lighter-bodied and mild-flavoured, often brewed with corn and served with a slice of lime. They are similar to lagers but differ in taste and ingredients.

Cerveza is Spanish for beer

Cerveza is indeed Spanish for beer. The word has an interesting etymology, stemming from the medieval French word cervoise, which in turn originated from the Gallo-Roman (ancient French-Latin dialect) word cerevisia, which was used in honour of Ceres, the Roman goddess of the harvest.

Around 1482, when the Spanish adopted the term, the French started to favour the term biere, from the Germanic term Bier, which was more popular in northern Europe, where the climate was more favourable for grain production.

In Mexico, Cerveza is often associated with light lagers brewed with corn (maize), such as Corona Extra, the best-selling beer in Mexico and the country's top export. These beers are light in body, restrained in flavour, and commonly served with a slice of lemon or lime.

In other Spanish-speaking countries, there are various slang words for beer, such as chela in Mexico, Ecuador, Guatemala, Chile, and Peru, which comes from the Mayan word "chel" meaning "blue". In Cuba, beer is referred to as lagarto, which comes from the term "láguer", short for the German "Lagerbier". In Argentina and Venezuela, birra is used, likely influenced by Italian immigrants. In Colombia, beer is called pola, named after Policarpa Salavarrieta, a Colombian independence heroine.

Cerveza is a Mexican lager

Cerveza, the Spanish word for beer, has an interesting etymology. It comes from the medieval French word cervoise, which in turn stems from the Gallo-Roman word cerevisia, used in honour of Ceres, the Roman goddess of the harvest. Interestingly, around the time the Spanish adopted the term cerveza (around 1482), the French started to favour the term biere, from the Germanic term Bier, which was more popular in northern Europe.

Today, cerveza covers a range of beer styles in Mexico, but it is the light lagers brewed with corn (maize) that have become the country's top exports. These beers are light in body, restrained in flavour, and commonly packaged in clear glass bottles. They are often served with a slice of lemon or lime.

The Mexican lager style is somewhat controversial, as it can refer to many different beers. However, it generally denotes a clean lager with low bitterness and high clarity, often called a Clara. The key to a Mexican lager is drinkability—it is a refreshing beer, perfect for casual drinking in the sun.

The origins of the Mexican lager can be traced back to the 19th century when German and Austrian immigrants settled in Texas and Mexico, bringing their lager recipes with them. Soon, Vienna lager brewed with locally farmed maize became the drink of choice for many immigrants and natives. The first major brewery was opened in 1890 by Cerveceria Cuauhtemoc. In the early 20th century, Mexican beer production boomed, aided by the American Prohibition, and many smaller, independent Mexican breweries thrived.

Today, Mexico is the world's largest beer exporter, selling more than $4 billion worth of beer annually. The market is dominated by two groups: Cervecería Cuauhtémoc Moctezuma and Grupo Modelo, which together own 90% of the brewing in Mexico and nearly all of the export market. Popular exports include Corona, Pacifico, Modelo, and Victoria.

While Mexican macro lagers continue to surge in popularity with American beer drinkers, craft breweries on both sides of the border are taking on the challenge of producing Mexican-style lagers that offer a little more complexity while retaining the crisp, light, and easy-drinking nature of their mass-produced counterparts.

Cerveza is made with corn

Cerveza is the Spanish word for beer, and it covers a range of beer styles in Mexico. While cerveza can refer to any type of beer, the term is often used to describe light lagers brewed with corn (maize). These beers are typically light in body and restrained in flavor, and are commonly served with a slice of lemon or lime.

Corn beer, also known as corn lager, has a long history in alcohol production. Corn is one of the most traditional ingredients used to brew alcohol, as it was one of the few widely available grains in the world back in the 1800s. Corn beer has ancient South American roots with pre-Incan origins. Chicha, a well-known corn beer from South America, is still served in the Andes region today. In Mexico, a corn beer known as Tesguino is made by the Tarahumara culture and is popular at festivals and considered sacred.

The use of corn in beer production is somewhat controversial. Some believe that corn is used as an "adjunct" grain, purely as a cost-saving measure. However, this is not necessarily the case, as corn can have positive effects on the taste and appearance of beer. Corn can add a sweet smoothness to beer and create clear, pale beers with fewer calories. It is often used in light and cream-style lagers.

Cerveza is light-bodied

The light-bodied nature of cerveza is in contrast to other craft beers, which can be wild and excessive in flavour. Cerveza's lighter body and flavour make it an easy-drinking, refreshing choice, particularly appealing in the summer months. It is an approachable beer style, similar to the beers that many people started drinking when they first developed a taste for beer.

The light body of cerveza is also a result of the ingredients used in the brewing process. For example, the Modus Cerveza, inspired by coastal Mexico, is brewed with traditional Mexican ingredients, resulting in a frosty, light-bodied beer with a crisp citrus finish. Similarly, the Phillips Brewing iOTA Cerveza is a light-bodied craft beer brewed with malt, hops, and flaked corn, leaving a crisp, clean finish.

The light and refreshing nature of cerveza has contributed to its growing popularity. It provides a different experience from the more challenging and flavourful craft beers that have been prevalent in recent years. Cerveza's light body and crisp taste make it a perfect choice for those seeking a refreshing and repeatable beer.

In summary, the light-bodied nature of cerveza is a key characteristic that sets it apart from other beer styles. Its inspiration from Mexican beers, use of specific ingredients, and refreshing taste have all contributed to its increasing popularity, particularly during the summer season.

Cerveza is served with a lime wedge

Cerveza, the Spanish word for beer, covers a range of beer styles in Mexico. However, it is the light lagers brewed with corn (maize), such as Corona, that have become the most popular exports. These beers are often served with a slice of lime or lemon, squeezed into the neck of the bottle.

The custom of adding a lime wedge to a cerveza is believed to have begun in 1981 when, according to a story in Parade magazine, a bartender bet his colleague that he could start a trend. The bartender claimed that the lime would disinfect the top of the beer bottle, keep flies away, and mask the skunky taste caused by the beer's clear glass packaging. While the story has never been verified, the ritual caught on and is now considered a key aspect of Corona's image.

The addition of lime to cervezas like Corona is not a traditional Mexican custom, and locals tend to scoff at the idea that the beverage needs a lime, regarding it as a gimmick for tourists. However, the pairing of the golden beer with the green lime creates a visually enticing image, and the ritual of popping the cap and dropping in the wedge adds to the overall drinking experience.

While some may enjoy the refreshing taste of a cerveza with lime, it is important to note that lime juice on the skin, combined with sunlight, can cause phytophotodermatitis, also known as "lime disease," which can result in anything from a sunburn-like condition to gross blisters. Therefore, it is recommended to exercise caution and moderation when cutting and squeezing limes into cervezas or any other drinks.

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