 Chicha served in a vessel known as a poto | |
| Region of origin | Catacaos, Peru |
|---|---|
| Ingredients | corn |
Corn beer is a beer style made from corn (maize). The drink is a traditional beverage in various cuisines. Chicha, the best-known corn beer, is widespread in the Andes and local varieties of corn beer exist elsewhere.
Corn beer in the Andes has pre-Incan origins. There is archaeological evidence that elite women were responsible for brewing in the Wari culture (600 to 1000 AD). [1]
In 1796, John Boston created a corn beer, the first fermented alcohol beverage commercially produced in Sydney, Australia. [2]
A recipe for corn beer appears in Resources of the Southern Fields and Forests, Medical, Economical, and Agricultural (1863) by Francis Peyre Porcher. [3]
Italian beers Peroni and Nastro Azzuro are made from maize and barley malt.[ citation needed ] KEO beer from Cyprus is also made with maize, giving a characteristically bitter taste.
Chicha is popular in Peru and is served in Arequipa's picanterías. [4]
Tesguino is a corn beer made by the Tarahumara people of the Sierra Madre Occidental in Mexico. It is brewed for local celebrations related to Holy Week. [5] For the Tarahumara, the beer is an elixir for healing and a barter item and is considered a sacred beverage. [5]
Umqombothi is the Xhosa language word for a corn beer made in South Africa from maize (corn), maize malt, sorghum malt, yeast and water.
Beer is one of the oldest types of alcoholic drinks in the world, and the most widely consumed. It is the third most popular drink overall after potable water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.
Chicha is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer made from a variety of maize landraces has been the most common form of chicha. However, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa, kañiwa, peanut, manioc, palm fruit, rice, potato, oca, and chañar. There are many regional variations of chicha. In the Inca Empire, chicha had ceremonial and ritual uses.
Malt liquor is a type of mass market beer with high alcohol content, most closely associated with North America. Legally, it often includes any alcoholic beverage with 5% or more alcohol by volume made with malted barley. In common usage, it refers to beers containing a high alcohol content, generally above 6%, which are made with ingredients and processes resembling those for American-style lagers.
Dogfish Head Brewery is a brewing company based in Milton, Delaware founded by Sam and Mariah Calagione and, as of 2019, owned by the Boston Beer Company. It opened in 1995 and produces 262,000 barrels of beer annually.
Beer in South Africa has a long history, with a corporate history dating back to the early 20th century.
Beer in Africa, especially lager, is produced commercially in most African countries, and indigenous people also make varieties of beer. Beer is served in various locales, from neighbourhood shebeens to upscale bars. Many countries have standardized beer bottle sizes, which are cleaned and re-used, so when buying beer at a store, people often must pay a deposit on the bottle and the price of the beer. An alternative to glass-bottle beers is local beer sold in tetra-pak style paper cartons.
Malta is a lightly carbonated, non-alcoholic malt beverage brewed from barley, hops, and water. Corn and caramel color may also be added.
Purposeful production of alcoholic drinks is common and often reflects cultural and religious peculiarities as much as geographical and sociological conditions.
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. As one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Gluten-free beer is beer made from ingredients that do not contain gluten, such as millet, rice, sorghum, buckwheat or corn (maize). People who have gluten intolerance have a reaction to certain proteins in the grains commonly used to make beer, barley and wheat. The hordein found in barley and the gliadin found in wheat are types of gluten that can trigger symptoms in sufferers of these diseases. Gluten-free beer is part of a gluten-free diet.
Mash ingredients, mash bill, mashbill, or grain bill are the materials that brewers use to produce the wort that they then ferment into alcohol. Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars. The sugars separate from the mash ingredients, and then yeast in the brewing process converts them to alcohol and other fermentation products.
Tesgüino is an artisanal corn beer produced by several Yuto-Aztec people. The Tarahumara people regard the beer as sacred, and it forms a significant part of their society. Anthropologist John Kennedy reports that "the average Tarahumaras spends at least 100 days per year directly concerned with tesgüino and much of this time under its influence or aftereffects."
John Boston was an early Australian migrant who was known for plying his hand at a number of different trades including salt farming and brewing. Boston opened a brewery in 1796 making a form of corn beer.
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 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, helps with the fermentation process.
Women have been active in brewing since ancient times. From the earliest evidence of brewing in 7000 BCE, until the commercialization of brewing during industrialization, women were the primary brewers on all inhabited continents. In many cultures, the deities, goddesses and protectors of brewers were female entities who were associated with fertility.
On the Cerro Baúl mesa, in the central highlands of Peru, elite women from the Wari Empire made a drink called chicha in the years before 600 AD.
