Chicha de jora

Chicha de jora is a traditional corn beer cherished in Andean communities for centuries. Its production involves germinating maize, extracting malt sugars, boiling the wort, and fermenting in large vessels. While its preparation shares similarities with European-style beer, chicha de jora includes unique variations. For instance, quinoa or other adjuncts are sometimes added for consistency, and chancaca—a raw form of cane sugar—facilitates the fermentation process.

This beverage is typically brewed from a specific type of yellow maize, resulting in a pale straw color and a slightly sour taste reminiscent of hard apple cider. With an alcohol content of about 1-3% ABV, it is relatively mild.

In some cultures, an alternative method for preparing chicha de jora bypasses the germination step. Instead, the grains are moistened in the chicha maker's mouth, formed into balls, and dried. Enzymes in saliva naturally break down the starches into maltose, which is then used for fermentation.

Chicha de jora holds a rich history, especially among the Incas, who utilized it for rituals and festivals. Although the traditional preparation of chicha is becoming less common, it is still made in certain towns in Bolivia, Peru, Ecuador, Colombia, and Costa Rica.

In southern Peru, chicha is quite popular and is sold in establishments known as chicherías, providing a source of income for many families. It is typically served in caporal glasses if consumed on-site, or sold by the liter to take home, usually stored in earthenware vessels called chombas. In some areas, it is customary to offer a libation to Mother Earth before drinking, reciting "Pachamama, santa tierra" as a gesture of respect.

Chicha de jora is also believed to have anti-inflammatory properties and is sometimes mixed with other beverages, such as Coca Sek from Colombia, enhancing its versatility and cultural significance.