A Mexican lager, clean, crisp, and slightly darker than a typical American adjunct lager, John Martinez the beer is here to delight you with gentle grainy flavors from the vienna malt, and gentle hoppy spiciness from saaz noble hops.
Look, we get it. People can’t spell their own names right sometimes. John Martinez has been a member of our brewing team for a while now, so we thought we’d give him a beer to celebrate his time with us.
So that’s “John Martinez” right? I can put down that I spoke to John Martinez at Home Brewing Co. Hm? Yeah, that’s what I said. John Martinez. Manriquez is a weird way to misspell Martinez, but I can fix that. John Martinez. Right. Absolutely.
Vienna malt provides a toasty bready base, that is more characterful than common Pale Malt, yet still subtle. A bit of German Pils provides a little malt sweetness and dinner roll character. A splash of Crisp Chocolate Malt from the UK provides a bit of color and the slightest suggestion of roast. Spicy Saaz hops for good measure.
Tacos (all of them), watermelon salad, basil on anything, chips & salsa, roasted corn, REO Speedwagon.
This style is enjoying a bit of a “revival.” Some used to say that the Mexican lagers were the last of the adjunct-free Vienna style lagers out there… but that is starting to change as the beers become more of a commodity, and adjuncts like corn and rice find their way into recipes to help make the beers more bland and palatable for a wider audience. Fuck mass appeal.
Some craft breweries are paying homage to the style, but we’ve noticed that even those tend to be the pale, thin, watery versions, and not the richer, all-malt versions. We want to do the latter, so we started with inspiration from our favorite amber Mexican lagers – you know the ones.
At first we were concerned the hopping rate would be too assertive, and the chocolate malt would be too dominant. It would be nice to try this recipe with some more floral Tettnang or Hallertauer hops, and we think that we will experiment with different chocolate malts on subsequent batches. This recipe calls for Crisp UK Chocolate, which is darker and more roasty than other chocolate malts. We think that subbing for Pale Chocolate would be a good call – the roast is just a tad bit more pronounced than we were going for. Still very drinkable, and it has certainly mellowed to proper smoothness with lagering.