Abstract: This invention relates to a method of producing a beer-type alcoholic drink, which is based on plants belonging to the genus Agave L. (commonly known as Agaves), and which is called “Cerveza de Agave” or Agave Beer. In addition to water, hops and yeast, the inventive drink uses sugars that are obtained for the most part from Agave plants, said sugars replacing the sugars originating from the malting of cereals or brewing adjuncts. The main characteristics of the resulting alcoholic drink comprise: a degree of alcohol of up to 8% of alcohol by volume; an bitterness of between 5 and 70 IBUs (International Bittering Units); transparency, with a color varying between clear yellow to dark amber; foam and bubbles; and a slightly sweet taste generated by the residual fermentable sugars and an aroma including a noticeable aroma of hops and Agave must.