 Chicha served in a vessel known as apoto | |
| Origin | Catacaos,Peru |
|---|---|
| Ingredients | corn |
Corn beer is abeer style made fromcorn (maize). The drink is a traditional beverage in various cuisines.Chicha, the best-known corn beer, is widespread in theAndes and local varieties of corn beer exist elsewhere.
Corn beer in the Andes haspre-Incan origins. There is archaeological evidence that elite women were responsible for brewing in theWari culture (600 to 1000 AD).[1]
In 1796,John Boston created a corn beer, the first fermented alcohol beverage commercially produced inSydney,Australia.[2]
A recipe for corn beer appears inResources of the Southern Fields and Forests, Medical, Economical, and Agricultural (1863) by Francis Peyre Porcher.[3]
Italian beersPeroni 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 inArequipa'spicanterías.[4]
Tesguino is a corn beer made by theTarahumara people of theSierra Madre Occidental inMexico. It is brewed for local celebrations related toHoly 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 theXhosa language word for a corn beer made inSouth Africa frommaize (corn), maize malt, sorghum malt, yeast and water.
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