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Old 05-29-2007, 11:58 PM   #1
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Pulque is is an alcoholic beverage made from the fermented juice of the maguey, and is a traditional native beverage of Mesoamerica. Though commonly believed to be a beer, the main carbohydrate is a complex form of fructose rather than starch.

The maguey plant is not a cactus (as has sometimes been mistakenly suggested) but an agave, elsewhere called the "century plant". The plant was one of the most sacred plants in Mexico and had a prominent place in mythology, religious rituals, and Mesoamerican industry.
http://en.wikipedia.org/wiki/Pulque

Anyone ever had it?

I want to try it in its authentic and commercial forms.

Here is the only commercial brand I could find.
http://www.pulquelalucha.com/
For awhile I saw that it could be purchased in the Chicago area. It looks like tha is no longer the case.

The distributor is located in San Antonio, TX
http://www.boulderimports.com/

http://www.pulquelalucha.com/pulque.html
According to this it is available in:
Houston
Beaumont
Galveston
Palestine
Katy
and Conroe

Anyone in that area that can find it would be in a strong trading position with me.

Tell me if you've seen/had it.
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Old 05-30-2007, 04:13 AM   #2
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I've had it, but it was from some guy selling it on a street corner in downtown Mexico City. It tasted OK, I think mine was mixed with limeade. Apparently it is almost impossible to ship it, because it sours easily. Mostly it is drunk the day it is brewed.

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Old 05-30-2007, 04:18 AM   #3
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Sounds a lot like the palm wine they make in parts of Africa. A friend of mine who served in the Peace Corps many years ago talks about it with fond (and blurred) memories.

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Old 05-30-2007, 02:39 PM   #4
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I only know of it from the History channel, (or was it Discovery?)and I've wanted to try it and the other stuff that is made of a starchy kinda plant from South America. That one is called a 'beer' too, but I can't recall what that plant is, but IIRC, it is a staple food for them and is used in ceremony-wedding is what I think was the filmed event. The woman make it.
Gotta think that the commercial versions are not very similar to the originals, though....probably hafta grow it and make it to actually come close. Bet you can't find a recipe for it though,LOL!

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Old 05-30-2007, 02:44 PM   #5
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I have a friend from Chiapas. He speaks fondly of it and his family has made it down there. It may take a long time to get technical questions answered, but maybe not impossible. Yeast would be another question...

I believe that agave nectar is commercially available. I do not know whether you need the pulp or other parts of the plant to make an authentic one.

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Old 05-31-2007, 03:19 AM   #6
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To be authentic, you need the pulp. The agave nectar available commercially is almost without any distinquishing flavor.

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Old 05-31-2007, 03:37 PM   #7
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Yesterday there was a news story that farmers are BURNING their agave and planting CORN, because it is paying so much due to ethanol production price pressure.

100% blue agave tequila is gonna SKYROCKET!

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Old 05-31-2007, 04:38 PM   #8
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Quote:
Originally Posted by Henry Hill
Yesterday there was a news story that farmers are BURNING their agave and planting CORN, because it is paying so much due to ethanol production price pressure.

100% blue agave tequila is gonna SKYROCKET!


Good for the farmers who stay growing Agave!

Anyways, I haven't had it, but I did stay at a Holiday Inn.

Seriously though, I saw an episode of this show on the food network called "A cook's tour" where the host, Anthony Bourdain ould go all over the world trying food and drink. He had Pulque on one episode and the thing that makes Pulque so....er...inviting is that it has a very viscous, slimy texture from the Maguey. He mentioned it was like drinking snot.
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Old 05-31-2007, 05:50 PM   #9
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Quote:
Originally Posted by zoebisch01

Seriously though, I saw an episode of this show on the food network called "A cook's tour" where the host, Anthony Bourdain ould go all over the world trying food and drink. He had Pulque on one episode and the thing that makes Pulque so....er...inviting is that it has a very viscous, slimy texture from the Maguey. He mentioned it was like drinking snot.
The punchline is that you'ld never leave the house.

*Snare*
*Hi-hat*
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Old 05-31-2007, 10:40 PM   #10
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Found the South American starchy stuff beer thing-looked a lot better on TV than it sounds here, though...beer and coca at all social gatherings-THAT'S a civilization.

http://www.everyculture.com/South-America/Tanimuka.html

'chicha'-corn beer in Central and S.A., sounds a little better...

http://xb-70.com/beer/chicha/

http://www.hbd.org/brewery/cm3/recs/12_57.html

The chicha is drank when still fermenting, and taste wanes when completely fermented-bet the pulque is about the same deal...

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