I'm doing a Vienna lager right now with the same yeast, as a favor for a friend who "just loves the hell out of Dos Equis Dark." Fermenting between 46-50, followed by a lengthy lagering period at about 40 degrees.
How did you feel the Mexican yeast finished out compared to other lager yeasts? I've never used the Bohemian before, but it seemed perfect for the application, and the temperatures I have available. Curious to know what you think about Mexican vs. Bohemian....
You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.