For the beer school for the upcoming party we are going to another theme as opposed to school. Our idea for the upcoming flight would be to make the traditional drinks of Mexico...in BEER form! We'll be trying to get as close to the original drink as possible by combining the drink ingredients with a suitable base beer. Here are our current ideas for the drinks and the base beer which to start your concoction. If you would like to brew any of these beers or have any ideas, please reach out to me and let's get brewing.
Horchata: Horchata is a delicious rice based beverage that is popular in Mexico and throughout central and south America. Rice, vanilla, cinnamon, and lactose on a base beer of blonde ale - Nicolas Carrillo
Cafe De Olla: Café de olla (lit. pot coffee) is a traditional Mexican coffee beverage. Coffee, cinnamon, clove, and piloncillo sugar on a base beer of a sweet stout/Milk stout - Eric Mott
Pozol: Fermented mexican corn drink, diluted in salted water to which are added dried chilies, honey and ground cocoa on a base beer of an American Lager(with lots of corn adjunct!!) - Jay Gowdy
Agua Frescas: Aguas frescas are a combination of fruits, cereals, flowers, or seeds blended with sugar and water to make light non-alcoholic beverages. We would like to do a fruit based aguas frescas made from your choice of fresh fruit or some common(tamarind, lemon, lime, or cucumber) and added sugar. (Base beer - German Radler) - Boolish
Tepache: Fermented pinapple (base beer- berliner) - Steven Lane
Cerveza de Jamaica: Piloncillo sugar, hibiscus, cinnamon. Also known as hibiscus flower water in English, agua de Jamaica is made by boiling up the dried hibiscus flowers with water, before letting it cool, diluting it and adding a literal shit ton of sugar. (base beer- cream ale) - Eric Mott