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Food & Entertaining

Brew Ha-Ha

Author: Susan Regan
Issue: May, 2009, Page 56
Photography by David B. Moore
IN A BLIND TASTE TEST, THE PHOENIX HOME & GARDEN STAFF TRIED SIX BRANDS OF MEXICAN BEER. HERE ARE THE FINDINGS:

1.) CORONA EXTRA
This entry was noted by most to be the palest in color, and several panelists gave the bitter taste a thumbs-down.

2.) BOHEMIA CLÁSICA
Panelists enjoyed the full, hoppy flavor, lingering aftertaste and fruity undertones of Bohemia, making it the best of the lot.

3.) PACIFICO
The lack of foam and bubbles in this beer left most tasters labeling it too subtle and mild.

4.) MODELO ESPECIAL
A favorite of several participants, this brand had an appealing full-bodied flavor. One person noted its “body, aroma and taste balance.”

5.) DOS EQUIS
Many tasters felt this light-yellow beer was short on both flavor and bubbles.

6.) TECATE
Panelists decided this entry was light and refreshing in aroma and flavor, with almost no aftertaste. One deemed it a “BBQ beer.”



A WORD FROM CHEF ALLAN

For many, Cinco de Mayo (May 5th)—a holiday that commemorates Mexico’s victory over French troops at the Battle of Puebla in 1862—is a day to celebrate Latino culture and enjoy south-of-the-border cuisine and beer. Two large Mexican beverage companies brew many of the beers exported to the U.S.: Grupo Modelo makes Pacifico, Modelo and Corona, while FEMSA produces Dos Equis, Bohemia and Tecate.

Chef Allan notes that with summer looming, Mexican beer offers a refreshing way to quench thirst. Its crisp, light flavor is appealing on hot days, and many of the options are affordably priced compared to other imported beers.
 
Mexican beer isn’t just for drinking, though. Chef Allan explains that its subtle flavor and bubbly effervescence make for an ideal crust for beer-battered foods, such as onion rings, fish and vegetables. Or, for a twist on dessert, try dipping your favorite frozen candy bar in beer batter and frying until golden brown. Find Chef Allan’s recipe for South-of-the-Border Beer Batter here.

Food styling by Executive Chef M. Allan Schanbacher

   




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