Chicha de jora is a corn beer or chicha prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels (traditionally huge earthenware vats) for several days. The process is essentially similar to the process for the production of European-style beer. Some add quinoa or other adjuncts to give it consistency before it is boiled down. Chancaca, a hard raw form of cane sugar (not refined), helps with the fermentation process.[1]
It is traditionally prepared from a specific kind of yellow maize (jora) and is usually referred to as chicha de jora.[1] It has a pale straw color, a slightly milky appearance, and a slightly sour aftertaste, reminiscent of hard apple cider.[citation needed] It is drunk either young and sweet or mature and strong.[citation needed] It contains a relatively small amount of alcohol, 1-3% abv.[citation needed]
In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry.[2] Naturally occurring ptyalin enzymes in the maker's saliva catalyse the breakdown of starch in the maize into maltose. This process of chewing grains or other starches was used in the production of alcoholic beverages in pre-modern cultures around the world, including, for example, some traditional forms of sake in Japan.
^ ab"Chicha de Jora". Archived from the original on 3 April 2013. Retrieved 27 March 2013.
^Wadler, Joyce (8 September 2009). "Chew It Up, Spit It Out, Then Brew. Cheers!". NY Times. Retrieved 27 March 2013.
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