Let’s take a closer look. Boil water until it reaches 154 degrees Fahrenheit. Mash the grains and boil for 90 minutes. There’s nothing special about the mash or sparge. Follow the hops schedule 60 minutes into the boil. Let it cool down and add the Mexican Lager yeast. It needs to be kept in a cold place for fermentation, as this is a lager.
Both of these malts give off a pale and light color and even a bit of sweetness in the case of Two Row malt. If you can find one, you can also use German Pilsner malt, which is great if you want your Mexican lager to be sweeter with a bit of playfulness as this malt gives the beer a much sweeter flavor with pleasant notes of honey.
Store in low temperature for 5 to 6 weeks, the lager to mature. During this time period, make sure you have enough hops to regularly add to your beer to maintain its aroma. A Mexican lager is initially known for being drunk with a lime on the lip of the bottle.
…Mexican lagers also go well with very relaxed food. Because it has a very low alcohol content (about 3% to 5% ABV and original gravity of about 1.50), you can pair it with your movie night foods such as hotdogs, chips, sharp cheeses, fajitas, or quesadillas.