![]() ![]() Herrero’s business ultimately succumbed to financial pressures, but he succeeded in raising the awareness of beer and helping to make it popular. Herrero attempted to cut his production costs by growing his own barley and managed to compete against the pulque market, despite the tax and regulatory burdens. ![]() Production was limited due to the scarcity of grain and the high taxes imposed on production as the Spanish Crown sought to protect home industries and encourage dependence on imported beer and other alcoholic beverages.Īround 1544, Alfonso de Herrero, started the first true brewery in New Spain, somewhere in the southside of Mexico City or in the State of Mexico. The first wave of settlers after the Conquistadors introduced barley and wheat. The Aztec term for a drunken person was one who was “as drunk as 400 rabbits.” One of the children, Five Rabbit, was considered the God of Hangovers.įollowing the Spanish conquest in 1521 production of pulque was commercialized, secularized, and expanded throughout New Spain. With her husband, Petecatl, God of Fermentation, she bore 400 children, the Gods of Drunkenness (often depicted as rabbits), who were nursed by fermented milk from her 400 breasts. This limitation on drinking was due to the myth of the 400 drunken rabbits: After the Goddess of Flower gave pulque to the King of Tula, the monarch became drunk and raped the goddess it was declared afterward that drinking would be restricted to men who were older and experienced, and could control their urges.Īfterward, she became the Goddess of Pulque. Younger people or commoners caught drinking it were severely punished. Because this beverage was rare, it was considered sacred and its consumption was restricted to older male priests or members of the royal court. The Aztecs learned to make pulque, a milky substance produced from the sap of the maguey plant. Various Mesoamerican civilizations fermented corn and other plants for drink. Nevertheless, Mexico has a long, distinguished history of making fermented beverages that predates the arrival of the Spaniards. The original version was more “authentic” than many modern examples, which tended to run sweeter and less malty from adjuncts, and are closer to International Amber Lagers (2B) or International Dark Lagers (2C). ![]() In its description of beer style Vienna Lager (7A), the 2015 Beer Judge Certification Program BJCP Guidelines acknowledges the immigrant brewers in Mexico. Today, one is more likely to find a Vienna lager in Guadalajara than in Austria, where the style became extinct. ![]()
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