BajaNomad - Is it legal to brew beer?

Is it legal to brew beer?

vandy - 5-18-2007 at 09:39 PM

I was wondering...a German friend of mine wants to open a bierhaus with nice things like bratvurst mit bier.

I mentioned that I make my own beer with over a hundred pounds of malted barleys, and yeast, hops, from the US for my lenghthly stays.

I hate to say it, but Mexican beer is not that great, right up there with American beer companies.
Are there no microbrews in Baja?
Am I breaking the law by just making Newcastle stronger?
My recipes leave me nice rich dark ales for about $12 US for 5 gallons, maybe 7+ percent alcohol.
I mean, IF I did that kind of thing....

[Edited on 5-20-2007 by vandy]

DENNIS - 5-19-2007 at 07:41 AM

We had a thread like this a while back so you might try to dig it out.
I don't recall what the concensus was but, I would think you should be more concerned with bringing hops and barley into the country, being agriculture products.

Anyway, I don't know.

Roberto - 5-19-2007 at 08:05 AM

Quote:

Originally posted by vandy
I hate to say it, but Mexican beer is not that great, right up there with American beer companies.

Ah Hah! A kindred spirit (beer wise). Some Mexican beers are pretty good (Bohemia, XX Ambar, Pacifico), but they are in the style of a northern German beer (pils), though not as bitter (some German Pils beers have so much hops that I can't drink them). I prefer more full-bodied beers, like you seem to.

One thing I don't understand is this fixation of drinking beer ice cold - when something is ice cold, you are killing the taste to the point that it really doesn't matter what you're drinking.

Anyhow, I'm a microbrewer myself. I haven't done it in Mexico, and I doubt you will have any trouble - as long as you don't try to sell it publicly. I would look into getting a license for that. Private use is another thing.

Cypress - 5-19-2007 at 08:45 AM

Roberto, Agree with you about the ice cold beer, tastes better cool, but not a couple of degrees above freezing.

Bohemia is my favorite. :yes:

Bajalero - 5-19-2007 at 09:09 AM

Alright! , fellow zymurgists unite!.

I studied fermentation science and worked for a major brewery many moons ago.

Since I learned to make beer , I've began to think that you really can't know good beer until you know how to make it.
More importantly , it's easy to identify a poor quality product.

I've often wondered the same question Vandy ; whether or not you could brew your own down south ?

TMW - 5-19-2007 at 09:19 AM

Quote:

Originally posted by Bajalero
Alright! , fellow zymurgists unite!.

I studied fermentation science and worked for a major brewery many moons ago.

Since I learned to make beer , I've began to think that you really can't know good beer until you know how to make it.
More importantly , it's easy to identify a poor quality product.

I've often wondered the same question Vandy ; whether or not you could brew your own down south ?

I don't know how to make beer, but I know what I like. As far as being cold, some beer taste better the colder it is, perhaps to hide the taste.

Diver - 5-19-2007 at 09:33 AM

I've got Charlie Papazian's first edition and two carboys in the garage.
Lot's of empty bottles waiting to be refilled.....maybe it's time to brew another IPA and maybe a porter !?
We have so many recipes and variations stuffed into our log book, I'll have to go look. Let's see......Aspen Amber (with spruce tips), our house porter has lots of mexican chocolate and other good things, now for a good IPA ?? Must be in here somewhere.

We have never brought more than a few bottles of homebrew to Baja but were never even asked about it. If you want to bring your brewing toys with you, I can give you a great amber recipe that is ready to drink in 10-14 days !!

.

Roberto - 5-19-2007 at 10:08 AM

Quote:

Originally posted by TW
As far as being cold, some beer taste better the colder it is, perhaps to hide the taste.

Bingo! That's at least part of it. I would encourage to drink beer cold but not ice cold. I think you will find that you will "cull" the lower quality beers naturally, and end up enjoying it more.

Hook - 5-19-2007 at 10:40 AM

Ever notice how colder climate people perfer warmer, stronger beers and hotter climate peoples prefer colder, lighter beers? I think there is more going on besides pure taste. Mexico is generally a warm country.

I like stronger brews in the winter and lighter brews in the summer, too. Seem to drink more red wines in the winter and whites in the summer.

Vandy, give Negra Modelo and Noche Buena a try. Or even the Dos Equis Ambar or Pacifico.........it's no surprise that you dont like alot of Mexican lagers; many are uninspiring.

TMW - 5-19-2007 at 10:59 AM

I like Bud Hurricane malt liquor, the 8.1 alc stuff. I have noticed that when it's really cold it doesn't taste as good as when it's just cold. I also don't like it when it's warm or getting close to room temp.

Hook - 5-19-2007 at 11:09 AM

I remember Buckhorn beer........made Old Milwaukee seem like an artesan brew.

rts551 - 5-19-2007 at 11:19 AM

And Brown Derby, Brew 101, or perhaps Pabst Blue Ribbon... All drinkable when in college and on sale.

Bringing brew making supplies down should not be a problem if in a quanitiy that qualify's as personal use.

Yes! Brew 102 it was. I stand corrected. :yes:

[Edited on 5-20-2007 by rts551]

DENNIS - 5-19-2007 at 12:31 PM

rts ----

You must be older than me. When I came of drinking age, 14, it was Brew 102.

Cypress - 5-19-2007 at 12:44 PM

Old time beers, :bounce:

Jax, Country Club Malt Liquor, Falstaff and a few that slip my mind. :bounce:

Al G - 5-19-2007 at 01:11 PM

Beer…Beer…Beer…Love that stuff.
This thread is about brewing equipment and legality in Baja. We really do need to work on the legality question…as well as the importation questions. With my limitations of the Spanish language my research has been limited to Googling. If there is someone (Nomad or Not) that could do a little research of Mexican law on beer brewing, if it exist, I would be very appreciative.
The question about temperature is a real tough one…IMHO it is related to your personal experience, as well as the area you are from, and also your desire to change your opinion. To taste the subtle difference of some beers they cannot be cold.
Bodiless beers like Bud, Miller, Coors, and Corona are brewed to taste best cold and are watery to promote greater consumption.
Some heavier beers, as I have discovered after our last thread, like Pacifico, seem to have a slightly better taste at 50-55 degrees and almost no taste, like Corona etc. when very cold.
Before this last trip I liked 59 degree Pacifico, but now think it has a much wider temperature range of good taste, maybe even 45 degrees.
Almost 5 months trip and 15+ cases (24 bottles) I am still in the testing phase
:biggrin:

Al G - 5-19-2007 at 01:14 PM

Quote:

Originally posted by Cypress
Old time beers, :bounce:

Jax, Country Club Malt Liquor, Falstaff and a few that slip my mind. :bounce:

What about Pearl and Lone Star, since 2 of your were Texas beers of the 50's

Cypress - 5-19-2007 at 01:17 PM

Al G. Yep,

Your memory is better than mine.

Al G - 5-19-2007 at 01:22 PM

Quote:

Originally posted by vandy
My recipes leave me nice rich dark ales for about $12 US for 5 gallons, maybe 7+ percent alcohol.
I mean, IF I did that kind of thing....

I would like to try this 12$ recipe, please u2u me.
Albert

Oso - 5-19-2007 at 01:44 PM

Pearl has got to be one of the worst... Even soapy dishwater like Lucky Lager was better.

Ah Falstaff! The price was right. We used to call it "Falsificada".

I can drink Guinness stout at room temperature, also Nochebuena and most heavy dark porters, ales etc. but it helps if the "room" is like a castle in Northern Europe in winter type room, say 60's.

I've also heard the "ideal" beer temp is 48. But, if you grew up in the South and were weaned on PBR, and it's 95 out with 100% humidity, you develop a taste for brew on the edge of forming ice crystals...

Anybody remember generic beer in the white can with black letters that just said "BEER"?

Bob H - 5-19-2007 at 02:18 PM

Vandy, how about making a nice hefe-weissbier, huh? I would go for that.
Bob H

Al G - 5-19-2007 at 05:14 PM

Quote:

Originally posted by Oso
Pearl has got to be one of the worst... Even soapy dishwater like Lucky Lager was better.

Ah Falstaff! The price was right. We used to call it "Falsificada".

I can drink Guinness stout at room temperature, also Nochebuena and most heavy dark porters, ales etc. but it helps if the "room" is like a castle in Northern Europe in winter type room, say 60's.

I've also heard the "ideal" beer temp is 48. But, if you grew up in the South and were weaned on PBR, and it's 95 out with 100% humidity, you develop a taste for brew on the edge of forming ice crystals...

Anybody remember generic beer in the white can with black letters that just said "BEER"?

Oso...Falstaff was the #1 Texas brewed beer in Odessa when I started my "beer testing phase"
Pearl was a green beer. Remember Diver's "I can give you a great amber recipe that is ready to drink in 10-14 days !!"....Well I think Pearl was a 3-6 day beer :lol:

BTW I think both were $.25 cents a bottle in the "B" saloons in the 50's...Coors and the like were $.35 cents. "BELCH" Sorry about that :biggrin:

Yes I remember White can "BEER"

Roberto - 5-19-2007 at 06:26 PM

Quote:

Originally posted by Hook
Ever notice how colder climate people perfer warmer, stronger beers and hotter climate peoples prefer colder, lighter beers? I think there is more going on besides pure taste. Mexico is generally a warm country.

I like stronger brews in the winter and lighter brews in the summer, too. Seem to drink more red wines in the winter and whites in the summer.

Vandy, give Negra Modelo and Noche Buena a try. Or even the Dos Equis Ambar or Pacifico.........it's no surprise that you dont like alot of Mexican lagers; many are uninspiring.

Roberto - 5-19-2007 at 06:30 PM

Quote:

Uhhh, I don't think so, sir.

e.g. People from northern germany prefer "pils" style beers (for the most part).
e.g. Denmark, Norway, Sweden - lager beers (when they're not drinking the stronger stuff.

As far as Mexico goes, I think it has more to do with the brewmeisters they learned from.

Roberto - 5-19-2007 at 06:34 PM

A large part of the reason why beer is filling is the artificial carbonation. Beer that has not been carbonated takes a lot longer to fill you up.

For example, the standard glass of beer you get in Germany is a maas - that's one liter of beer. Now, while it's true that folks from those parts have developed unique skills in the beer-drinking arena, I can guarantee you than any beer drinker will polish one of these off without even feeling remotely filled. The reason - fresh, naturally carbonated beer that is served at "cellar temperature". It's a whole different ball game.

Al G - 5-19-2007 at 06:56 PM

Quote:

Originally posted by Roberto
A large part of the reason why beer is filling is the artificial carbonation. Beer that has not been carbonated takes a lot longer to fill you up.

For example, the standard glass of beer you get in Germany is a maas - that's one liter of beer. Now, while it's true that folks from those parts have developed unique skills in the beer-drinking arena, I can guarantee you than any beer drinker will polish one of these off without even feeling remotely filled. The reason - fresh, naturally carbonated beer that is served at "cellar temperature". It's a whole different ball game.

I would think I could agree....But why is it that two different beers...say Pacifico and corona that are most likely manufactured (artificial carbonation) the same....You can believe me amigo, Pacifico is much more filling, so artificial carbonation cannot be the whole story...

jerry - 5-19-2007 at 07:31 PM

Co2 is Co2 no matter how it is made now the amount of Co2 could make a big differenc beer pumped up with a tank of Co2 can absorb max C02 but when tapped will be all foam beer at different temps will aborb Co2 at different rates and when consumed it will expell it at different rates hence (belly belches) and (beer farts)

Hook - 5-19-2007 at 07:36 PM

Maybe so, roberto.

But you wont catch me drinking oatmeal stouts or Guinness in the heat of Mexico.

regardless of what mexican brewers learned, what their customers will BUY will trump that.

Roberto - 5-19-2007 at 07:47 PM

Quote:

Originally posted by jerry
Co2 is Co2 no matter how it is made now the amount of Co2 could make a big differenc beer pumped up with a tank of Co2 can absorb max C02 but when tapped will be all foam beer at different temps will aborb Co2 at different rates and when consumed it will expell it at different rates hence (belly belches) and (beer farts)

Well ... maybe. The problem is that with artificial carbonation, the liquid is supersaturated. Natural (as a result of fermentation) carbonation results in a lower level. Not sure why this is done with bottles, but with kegs, it what brings the beer to the tap.

Roberto - 5-19-2007 at 07:52 PM

Hook, my point is not about what YOU drink, but about where light/dark beers are developed and preferred, and that's where your model falls apart. I'm more of a wine drinker nowadays anyway, and I drink red wine almost all the time. In Italy, the saying goes like this "wine is red". I enjoy white wine with some kinds of food - chinese, sushi, but I digress.

People drink what they are used to - and in places like Bavaria, lager (stored, i.e. twice fermented) beer is not the norm, summer or not. In the same way, you won't find a Dane drinking dunkel (dark) beer, so it's just a matter of custom, and you carry that custom where you go.

In America, compared to the old country, there IS no custom that's been around longer that a few weeks! :lol:

vandy - 5-19-2007 at 07:54 PM

Thanks for all the responses. To answer some questions, I have tried Negro Modelo and the stuff I make tastes like a cross between Noche Buena (my favorite Mexican Brew) and Newcastle, but stronger.
As far as wheat beer goes: no, I just bring down the malted barley, ground, in airtight barrels. Wheat or oats or corn would make my work more difficult.
My simple recipe is to put 8 pounds of malted barley, half pound of black patent malt, and one pound of chocolate malt into the giant brewing bag with an ounce or two of hops.
Drop it into 5 gallons of water in a 10-gallon pot.
SLOWLY heat it to boiling, or just under.
Allow to cool, and wring the brew-bag out, rinsing with purified water into the original brew-pot.
Siphon into a carboy, and add proven yeast (where you mix it with a little of what you just brewed until it's foaming) at a warm temp.
Allow to brew for three days, until the cap stops hissing (I use the plastic carboy cap with a knife-slit hole in it).
Add 1/2 cup cane sugar dissolved in warm water and slosh the carboy around, trying not to take too much yeast off the bottom.
Siphon into 1 or 2-liter plastic bottles, leaving very little headspace.
Cap tightly and leave in a large cooler to keep light out and to keep temps about even day and night.
Ready to drink in three days.
Ice down before opening to keep the things from spewing all over the place.
Enjoy!

Super easy way: Use a can of beer mix concentrate the same way (instead of malted barley and hops in the brew-bag). Add sugar to increase alcohol, like for the recipe I gave above, I'll often add a kilo of sugar at the beginning for more potency.

Al G - 5-19-2007 at 10:17 PM

Quote:

Originally posted by vandy

Allow to brew for three days, until the cap stops hissing (I use the plastic carboy cap with a knife-slit hole in it).
Add 1/2 cup cane sugar dissolved in warm water and slosh the carboy around, trying not to take too much yeast off the bottom.
Siphon into 1 or 2-liter plastic bottles, leaving very little headspace.
Cap tightly and leave in a large cooler to keep light out and to keep temps about even day and night.
Ready to drink in three days.
Ice down before opening to keep the things from spewing all over the place.
Enjoy!

Please don't misunderstand, I do appreciate the recipe, but this sound more like a college "I want to get drunk Beer"....I really would be interested in a taste though. :?:

Bajafun777 - 5-19-2007 at 11:05 PM

Well, Oso surprised you did not say Hamms remember the beer ad that went with this beer. I like OP beer the best and cold or cool "Other Peoples" beer always tastes better because it usually means a party :lol:

. Later----------------bajafun777

vandy - 5-20-2007 at 03:54 AM

Al, people are shocked when they taste the brew. It looks too easy, but with the quality ingredients of just malted barley, hops, water and yeast, it is a true dark beer.
It looks and tastes wonderful, especially if you wait a while longer than 3 days after bottling, which is rather difficult...
Now the college "let's get drunk" recipe is a can of beer concentrate, 5 gallons water and 5 pounds sugar: very strong and cidery-tasting.