A pale lager brewed by Cervecería Centroamericana since 1896 and marketed as nuestra cerveza — the country’s beer. It is poured cold with almost any Guatemalan meal.
It is one brewery’s commercial lager, and brewing beer at home is licensed or restricted in much of the atlas’s readership.
What goes into it
- malted barley
- maize adjunct
- hops
- lager yeast
- water
How it is made
Malt and adjunct are mashed, the wort boiled with hops, cooled and fermented cool with lager yeast, then cold-conditioned for weeks before filtering and bottling.
How long it takes: three to four weeks from mash to bottle
How it is eaten
Cold with tostadas, pepián and grilled meat.
History
Brewed by Cervecería Centroamericana since 1896 and marketed as nuestra cerveza, the country’s beer.
Frequently asked questions
What is Gallo?
Gallo is a wine & spirit from Guatemala: pale lager poured cold with almost any Guatemalan meal. Brewed by Cervecería Centroamericana since 1896 and marketed as nuestra cerveza, the country’s beer.
How is Gallo made?
Malt and adjunct are mashed, the wort boiled with hops, cooled and fermented cool with lager yeast, then cold-conditioned for weeks before filtering and bottling. It takes three to four weeks from mash to bottle.
Can I make Gallo at home?
No, and the atlas gives no method for it. It is one brewery’s commercial lager, and brewing beer at home is licensed or restricted in much of the atlas’s readership.
What goes into Gallo?
Malted barley, maize adjunct, hops, lager yeast, water.
How is Gallo eaten?
Cold with tostadas, pepián and grilled meat.
