Filed Under: [ Food ] [ Marketing ] [ Tomás' Picks ]
Tags: beer, Mexico
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“European immigrant beer brewers and their local allies a century ago improved prospects for their product in Mexico, where the traditional alcoholic beverage was cactusbased pulque, by pushing a campaign emphasizing the rare and by-then outdated use of fecal material in the campesino beverage´s fermentation, researchers here say.
The strategy proved eminently successful, with pulque now generally looked-down- upon and imbibed by relatively few people and Mexican- brewed beer ubiquitous, extremely popular and good.”
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