Every single one of our cervezas are brewed and flavored with ingredients common in Mexican culture: piloncillo, canela, agave nectar, chiles. Brewed with the soul of Mexico, each beer was influenced by our family's Mexican traditions. That's what makes us different.
Years of experimenting went into developing Cerveza Zólupez unique beer recipes. The grain bill and flavorings are especially designed to be paired with Mexican food and spicy dishes. Enjoy!
A native Utahn, Javier Chávez , Jr. is the proud son of hard working Mexican immigrants.
Javier home brewed in his apartment for years, when he constantly ran into a dilemma: he struggled to find craft beer that paired with his family's Mexican food . . . so he brewed his own. That's how Cerveza Zólupez Beer Company got its start.
After years of fine tuning his brew skills in California, taking workshops and classes at brew stores, brew clubs, renown craft breweries, and at UCLA's Extension program, Javier was inspired by the dynamic and creative craft beer culture of Mexico, known as cerveza artesanal (artisanal beer)- especially in Baja California and Monterrey, Mexico.
Spending time in Mexico with family, Javier personally experienced this colorful and tasty Mexican craft beer scene first hand, in the land of his ancestors.
These life events - passion for brewing and his Mexican culture- propelled Javier to finally launch his own "cerveceria chiquita" . . . a very small, humble, nano brewery.
A lawyer, with an MBA, Javier brings a unique skill set to the brewing industry and craft beer scene.
Zólupez has the look and feel of a small artisan shop in Mexico.
Right now, we brew on a simple ten gallon all-grain stainless steel system, which yields about 5 gallons batches. We bottle condition all our beers, which naturally carbonates our cervezas. No force carbonation, no brite tanks. Unfiltered.
We individually bottle and label each beer by hand. The whole process takes about 6 weeks: 2 weeks in a stainless steel primary fermenting vessels and then up to 4 weeks conditioning in bottles. We end up with about 45 to 50 beers, per batch . . . every 6 weeks.
It's a slow, labor intensive, manual process that ends up with very few beers, that's why our inventory is very limited- and we tend to run out. This is an extremely rare method of commercial brewing. Delivering, rare, limited, small batch, specialty artisanal beers.
FYI, we're a production brewery, not a brewpub. Our focus is beer, not food prep.
Yes, we plan to grow our brewery, scale up, and adapt our methods. We'll brew more. But for now, we like being small, taking our time, and having fun! : )