Craft Beer Styles
BeerEditorial draft
Craft beer spans very different styles, from hoppy ales to roasty stouts and tart sours. In Mexico the craft scene has grown strongly, with Baja California as one of its hubs.
How to describe it to a guest
It's a local IPA: bitter but very aromatic, with grapefruit and tropical-fruit notes.
Origin
The modern craft movement took off in the United States in the late 20th century and spread to Mexico and the world.
Production
The choice of malts, hops, yeast (ale or lager) and techniques such as dry hopping or mixed fermentation defines each style.
Flavor
From citrus and resin to coffee, chocolate, fruit or lactic tartness.
Styles
- IPA
- Hoppy, bitter and aromatic ale; citrus, pine or tropical fruit.
- Pale Ale
- More balanced than an IPA, with hops and malt in harmony.
- Stout / Porter
- Dark and roasty, with coffee and chocolate.
- Trigo
- Witbier or Hefeweizen: light, hazy, with banana, clove or citrus.
- Sour / Gose
- Tart and refreshing; gose includes salt and coriander.
How to serve it
- GlasswarePint glass
- TemperatureHoppy and wheat beers 5–7 °C; stouts 8–12 °C.
- IPAs lose aroma over time: freshness comes first.
Pairings
- IPA with birria tacos
- Stout with churros or mole
- Wheat beer with ceviche
Reading the label
- IPA
- India Pale Ale, a hoppy, bitter ale.
- IBU
- International Bitterness Units; indicative, not exact on the palate.
- DIPA
- Double IPA: more hops and more alcohol.
- Ale
- Top-fermented beer, fermented warmer than lager.
Sources
- Beer Judge Certification Program (BJCP) Style Guidelines
- The Oxford Companion to Beer
Updated October 20, 2026