Making old ale from agave syrup!
I got into agave spirits because I was into craft beer, then found out I was gluten-intolerant and had to stop drinking beer. My favorite style was the barley wines and old ales, and I tried everything available on the market at the time (around 2005) — none of them thrilled me the way Thomas Hardy, JW Lee’s, or Old Crusty did. But I just stumbled on the perfect gluten-free old ale … in a pulqueria in Guanajuato! It’s a gluten-free episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Michael Schallau of is/was brewing.
Episode Notes
That incredible beer-not-beer was made by tlachiquero Marco Antonio of pulqueria El rincon de Mayahuel in San Felipe, Guanajuato. I was introduced to Marco by Malena Villasuso and Juan Pedro Valdes of Mezcal Villasuso. This episode was recorded outdoors at
Bárbaro Asador de Campo, an amazing table-in-farm restaurant in Queretaro, where we stopped to have lunch with our travel companions: environmental scientist and SACRED program manager Regina Gonzalez and Brian Rabon of 30A Distilling Company.
