Chicha Beer

Chicha Beer is an ancient maize (or corn) based fermented beverage which plays an important role in the indigenous Andean cultures of South America - in particular, Peru.

Beer made in the United States is primarily a concoction brewed through the fermentation of barley and hops, using a fermenting agent such as yeast.  In Peru, the beer is made exclusively of corn, and other fermenting agents are used - primarily saliva.

Natural enzymes that occur in saliva act to break down the corn and convert the resulting corn starch into sugar, so that it could ferment.  Mouthfulls of corn are chewed during the daily activities of indigenous Andeans.  As the corn is softened through chewing and enzymatic action, it forms a small "cake" in one's mouth.  If you push it up against the front teeth, further moisture is strained away.  The resulting lump is removed from the mouth and set to dry in the sun on metal pans.  It is during this time that the enzymes are converting the starches in the corn.

During the next step, the corn cakes are boiled with water, which effectively sterilizes the contents of the brew.  Any bacteria introduced through the saliva is  killed.  However, many visitors to Peru are put off by the saliva component of the beer even though their is little risk of infection.

Chicha beer is an important part of the Peruvian culture.  Individual families have their own "recipes" for chicha, and there is great family pride in each family's beer.  Oftentimes, purple Peruvian corn is used in brewing.   This gives the final product a distinctive pink color. 

In 2006, during my trip to Peru, I had an opportunity to meet with a family outside of Cuzco in the Sacred Valley.  Upon entering their home, they immediately offered a cup of their chicha beer.  It was quite good - room temperature, and a heavy sweet-ish tasting beer.

During our 4 day trek on the Inca Trail to Machu Picchu, many indigenous families would sell their beer along the trail - primarily to the Quechua guides and carriers that supported the trip.  They were reluctant to sell to the non-Peruvian members of our group.  The quality and type of each family's beer was well known, and certain brews were favored over others.

 The picture below was taken at a Chicha stand on the Inca Trail.  Notice that each family has its own station and sells the beer from white plastic buckets.  You can see the pink color of the product in the buckets.