Mexico and lime in the beer theories

I have heard three theories about why Mexicans put wedges of lime in their beer bottles. Does anybody here know the Truth?

Here's what I've been told:

(a) they don't only - only tourists do. I have no idea

(b) it keeps the flies out. Sounds racist to me

(c) Mexican beer comes in lighter coloured bottles than in other countries and the beer reacts with UV light, giving the beer a 'skunky' aroma. The lime takes away the aroma.
Google image shows that some Mexican beer comes in lighter coloured bottles but some comes in dark bottles. Surely Mexican+ +brewers would have realised there was an issue by now?

Thanks for your input.

Lager and lime is popular in other places too. Sometimes lime cordial. It takes away that beer aftertaste.

It cleanses the pallate between bites of finger food served in tapas bars?

I don't know about Mexicans but I put lime in Tecate beer cause it doesn't have a lot of flavor otherwise. I suppose the same goes with Corona, although I don't drink it. I just can't get into pee colored beer. Dos equis on the other hand has enough flavor for me that I don't put limes into it. There aren't a lot of restaurants around here that serve alcohol and I don't eat out much but if I get the opportunity I'll try to pay more attention to Mexicans and their beers next time.

Mexican beer comes in lighter coloured bottles than in other countries and the beer reacts with UV light, giving the beer a 'skunky' aroma. The lime takes away the aroma.

The beers that are bottled in clear glass use a different type of hops that is more resistant to going off by reacting with UV. Some say those beers are not as good -- maybe a lime is needed?

For me, a lime is just a source of contamination -- how long was the lime sitting on a dirty bar, or how clean was the knife that cut the lime, or the fingers of the person who stuffed it into the top of the bottle -- yech.

So you don't get a headache next morning.

PS: I never liked Corona.

In Mexico, the limón is served with nearly every thing except coffee.

According to the web (c) -- disguising the skunky aroma of beer exposed to sunlight in Corona's iconic clear bottles -- is certainly the original reason. The clear bottles have been in use since the brand's inception in the early 20th century, and prior to modern refrigerator trucks and preservatives Corona's beer was more prone to spoilage than beer bottled in normal dark bottles. (It's not at all accidental that dark green or dark brown bottles are industry standard. Sunlight does spoil beer.)

Why people still add lime nowadays is a less straightforward question. I suspect mid-20th century visitors to Mexico's resorts found the custom quaint or exotic, and from there it was a very short step to making it "fashionable" ("the way real Mexicans do it!") and a defining part of the brand. It helps that Corona is such an insipid lager that it doesn't have much flavor of its own. (Real beer drinkers, of course, have no respect for Corona, or for adulterating beer with fruit of any sort.)

(double-post deleted)

Edited by: zashibis

I'm a big fan of lime in beer. Also german grapefruit beer and cherry beer. Clearly I am not a real beer drinker.

In general, I don't add lime to my Mexican beer unless it's mixed as a Michelada.
A better article here.

Edited by: Anonimo

I have no idea, Myanmar' - but I loved yer OP and some of the replies, not least sashac's I just can't get into pee colored beer.

I traveled overland from Juarez to Cancun and never once saw anything shoved down the neck of a beer bottle aside from a parched tongue.

I wish the Mexicans stopped with lime.

Things Mexicans add to beer include: Maggi seasoning, Worcestershire sauce, hot sauce, tomato juice, clamato juice, serrano chiles, powdered chamoy (pickled fruit), ice, salt, orange slices, and yes, lime.

Not necessarily all at once.

As to why, my best guess is that they hate the taste of beer.

I have to admit, I do like raspberry beers if done right even though I don't like raspberries. I've also recently learned that I like Prickly Cactus Pear beer.

That list of stuff Mexicans put in their beer is making my stomach turn Vinny, but you could well be right about the reason.

I like some of those flavorings added to beer, but true; not all at once. One of my favorites is a Michelada con Clamato. Our favorite seafood restaurants, Mariscos La Güera, hangs a peeled boiled shrimp over the goblet's edge. Another restaurant, LangoStiko's, in Morelia, has a special michelada with both peeled boiled shrimp and shucked, raw oysters in the glass. I stop short of the last item.

I once drank a michelada with chamoy and tamarind in it. It was fabulous, although I don't want one often.

I think the Mexicans put studff in their beer because they like the taste of the combination. Just remember: you are not forced to drink it!

Edited by: Anonimo for moralizing appendage.

Vinny, you forgot an important ingredient: ice cubes. The michelada is originally a hangover remedy (I swear it works) but many people like the flavor and find it refreshing even if they did not have one drink too many. I enjoy one once in while, especially after a late night out. Anyway, if you just order a beer you will just get a beer.

Back to the OP: I grew up in Mexico and I don't think I've ever seen a Mexican drinking a beer with lime (I'm talking about a plain beer not a michelada). To me that's an American thing (perhaps also common in Baja?). As for the origins, I have no idea.

Regarding bottle color, with the exception of 3 or 4 brands, I would say that most Mexican beers do not come in clear bottles as you can see here.

#15,#17.Wow!The additions and combinations sounds fascinating and does remind me of the "hair of the dogs" cure for a massive hangover.
Perhaps adding two freshly cracked raw eggs might round off the taste:))

I've got ice in my list, palindroma.

I did leave out tamarind, because I hadn't heard of that. Next time I'll include it.

Micheladas go great with seafood. I will have one tomorrow as a reward for having passed through our yearly INM (Migracíon) renewal.

"I've got ice in my list"

Sorry Vinny, it was late when I read your post.

We passed muster at Migracíon, and we so went to Mariscos La Güera Campestre on the way home. I ordered a michelada con chamoy y tamarindo, and I must admit, it was overly loaded with flavored syrup and hardly tasted of beer. It was quite unlike the first one I'd had some time ago at the same location, but prepared by a more experienced waiter.

It was not the best accompaniment to my lunch, a Paella del Mar. A crisp, light, dry beer of white wine would have been a better choice.

Mi esposa had a copa of agua de guayaba to accompany her delicious Brochetas de Camarones. Lunch cost all of about $250 pesos Mexicanos, around $20 USD.

I have never ever seen any Mexicanos put the lime in the beer. Strictly a USA/Canada thing.

In Mexico you use the lime to clean the neck of the bottle, the part your lips touch and that is all. It goes back to when the delivery trucks had to use dirt roads and the dust would settle on the beer bottles.

¿So you think there's no dust in Mexico any more?

There's plenty of dust in New Mexico. Maybe we took it all.

Since I'm working on an Air Force Base we get weather alerts on our puters. My favorite is when they do a thunderstorm warning followed by a wind warning, like there's ever a thunderstorm without wind around here.

and no end to the wind to blow it around.

I've been a great fan of both fresh lemon - and lime in my lager, for many years.
When I first saw a slice of lime in a bottle of Sol - I thought.... "Why has it taken so long to catch on?"
A squeeze of either makes the beer so refreshing.
A lot right with a bit of fresh orange in it for me - too.

Sol is The Worst Beer in the Mexican republic.