Baja California

Guide gets to the bottom of beers sold in Mexico

Worldwide experts rated 142 brands sold in that country

The experts analyzed products from Mexico, the United State, Europe and Asia, including well-known brands such as Corona, Dos Equis, Tecate, Budweiser, Heineken, Miller and Sapporo, among others.

The Belgium brand Gouden Carolus Hopsinjoor topped the list of the 12 best industrial and artisan beers, followed by Cucapá Barley Wine, bottled in Mexicali.

"It has an intense caramel color. It's a liquorous beer with fine touches ofr forest fruit, vanilla, figs and coffee," wrote in the guide Pascual Ibáñez, referring to the Belgium beer. A native of Spain, he is co-founder of the School of Sommeliers and the School of the Senses, both in Chile.

Also among the top dozen industrial and artisan beers: Calavera Mexican Imperial Stout, produced in Naucalpan (State of México); Minerva Stout Imperial, produced in Zapopan (Jalisco); Cucapá Chupacabras (Mexicali); Tijuana Bufadora and Tijuana Güera (both produced on the border).

González stressed that the guide did not disqualify any brand, rather the experts tried to understand all of them.

Some 5,000 copies of the first edition were printed and can be bought at bookstores across Mexico. The writers are already preparing a second edition, in Spanish and English, which they are planning to publish by the end of the year.

It's not surprising that beers from the region were ranked so highly because since the 1980s, following the boom of artisan beer in California, makers in Tijuana and Mexicali "were motivated, and charmed," González explained.

However, one of the greatest contributions of the Baja California beer makers, he added, is that they are producing beer to accompany certain dishes, and to use to prepare marinades, not just to drink.

In one chapter, Rex Halfpenny, the author of "Michigan Beer Guide," said that many chefs design their menus packed with meats, poultry, seafood, pastas and vegetables served with a wide variety of red and white wine.

But, he added, when it comes to beer, chefs simply pick the leading brands without understanding the wide array of selections that are available and the quality these products can bring to the gastronomic experience.

Inevitably, this guide becomes a journey of smells, flavors and colors through diverse regions of Mexico and other parts of the world.

Curiously, reading it promotes responsible consumption because the writers underscore that what is important is not the number of light or dark beers one drinks, rather understanding what you are drinking.

Omar.millan@sandiegored.com

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