Chicha
64Andean Corn Beer
Chicha, short for "Chicha de jora" is a traditional fermented beverage of the Andes which has been prepared up and down the the south and central american region for thousands of years. In Quechuan, the traditional and ancient Peruvian language, the name for chicha is a'kha. The Incan culuture consumed mass quantities of chicha in ritual activities and during religious festivals.
Though "chicha" can be used to refer to numerous types of fermented drinks made of fruits or grains, the most traditional form is essentially germinated and fermented corn. The original preperation of chicha involved chewing the corn and spitting it out - the saliva would breakdown the corn starch and turn it into maltose. This method of production was replaced by the malted corn method sometime in the 15th or 16th century as it greatly increased the production time. Chicha de jora is traditionally perpared over a period of days in earthenware vats.
The tart taste of chicha is similar to that of fruit ciders with a somewhat sour aftertaste. Though it can come in a variety of colors, depending of the strain of corn, chicha commonly has a pale milky consistency. Though locals may tout its powerful effects, the typical alcohol content is weak - powerful batches may reach 3% alcohol content (similar to commercial beer). Some enthusiasts claim that chicha provides health benefits including reducing blood pressure.
Another popular form of chicha is "chicha morada." This purple colored form of chicha is unfermented and is typically made from purple corn (choclo morado), with some sugar, lemon, cinnamon and cloves.
If you visit mountainous areas of the Andes such as Cusco, Peru, you will find many purveyors of chicha along the roadsides.
