Cerveza de los Muertos - Death Becomes You
Int’l Bittering Units (IBUs):30
Serving Temperature:45-50° F
Suggested Glassware:Pint Glass or Mug
Malts:2-Row Pale, Chocolate, Caramel
Hops:Magnum, Perle, Cascade
Presenting a perfectly clear, deep amber hue with a cap of beige foam, this brew delivers an inviting malty aroma that drew us in. Look for prominent caramel and bread crust notes, joined by some light, floral hop tones with dashes of mild spice. Flavorwise, this amber ale hits upfront with a bold and broad toasty center, along with prominent caramel character, a hint of toffee, some flashes of fruity esters, and a dash of coffee-like tannins. Perle hops contribute nice complementary spice notes while Cascade drops a hint of citrus zest to go along with some soft floral tones. The bready malt profile offers a touch of residual sweetness that's countered nicely by moderate hop bitterness, leading to a well-balanced, smooth brew. This is a very food-friendly beer that will go nicely with a broad variety of dishes. You can't go wrong with grilled or roasted fowl, and a chicken pie would pair beautifully as well, with the beer's maltiness playing well off of the pie's crust. Cheers!
For thousands of years, the Aztecs and their forebears honored and celebrated the dead in an annual celebration. Originally a month-long festival, the tradition eventually merged with the Christian holiday period of All Hallows' Eve (Halloween), All Saints' Day, and All Souls' Day, and culminates on November 2nd with Día de los Muertos (Day of the Dead). Traditional ceremonies included using skeletal pieces of the deceased, usually the skull, with relatives placing native Aztec marigolds in the eye sockets as a reflection and remembrance of the person's life. Today, celebrants often build altars known as "ofrendas" which are adorned with flowers and decorated skulls made from sugar or clay, along with various gifts to the dead, such as favorite foods or drinks. Far from being a macabre or frightening holiday, the Day of the Dead is a festive holiday to celebrate life, with bright colors, painted faces, and music.
For most folks in the U.S., Mexican beer conjures images of pale, fizzy swill adorned with limes, but it's important to realize that the craft brewing renaissance that has swept the U.S. has spilled over to many other countries, and our neighbor to the south is no exception. A number of Mexican craft breweries and brewpubs have sprouted up in recent years, but, so far, few of them have reached the U.S. market. Cerveza de los Muertos, the Beer of the Dead, was created by a group of Mexican brewers who wanted to build a Mexican-owned, Mexican-brewed, and Mexican-themed craft beer brand that would succeed in the U.S., where appreciation for such artisanal beers is still far ahead of where it is currently in Mexico.
Cerveza de los Muertos is crafted by brewmaster Oswaldo Armenta, who graduated from the Mexican Institute of Technology and has been brewing professionally for over a decade and a half. Brewed originally at Cerveceria Mexicana in Tecate, Mexico, the beer arrived in the U.S. for the first time in 2013. Also brewed now at a sister brewery, Artesanas de Malta y Cebada (Artisans of Malt and Barley), several miles to the west in Tijuana, Cerveza de los Muertos now offers six craft beers including a blonde ale, hefeweizen, pale ale, IPA, amber ale, and porter. We're anxious to try their upcoming "Chocolatl" stout coming in the fall of 2018. The brand has been absent from the U.S. market for over a year, and we're excited to have the opportunity to be at the forefront of bringing these tasty beers to U.S. beer lovers once again. Salud!
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