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Alcoholic drinks from Brazil, on the Xingu River
Caxiri is the beer of the Juruna (Yudjá) people of Brazil, made from cassava and sweet potato. Purple cassava roots are softened in running water for two days, peeled, cut, pressed, grated and roasted into a flour, which is mixed with water and fermented in barrels for 24 to 48 hours. It is drunk for up to 120 hours after making, and one study measured 83.9 g/L of ethanol at the end.
| Cassava roots | Softened in running water for 2 days, then peeled, cut, pressed, grated and roasted[chacon2020] |
| Sweet potato | Named as an ingredient of caxiri; the sources read do not say how it is prepared or when it goes in[santos2012][chacon2020] |
| Water | Mixed with the roasted cassava flour in the barrels[chacon2020] |
| Starter | spontaneous: the microbes probably come from the raw materials, the air and the utensils |
Total time across the recorded steps: 3 days – 4 days
What changes: Cassava roots soak in water until the skins loosen
Output: softened roots.
Microbes at work in this step
a review says lactic bacteria soften the roots and that the soak degrades the cyanogenic compounds
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Caxiri is the beer of the Juruna (Yudjá) people of Brazil, made from cassava and sweet potato. Purple cassava roots are softened in running water for two days, peeled, cut, pressed, grated and roasted into a flour, which is mixed with water and fermented in barrels for 24 to 48 hours. It is drunk for up to 120 hours after making, and one study measured 83.9 g/L of ethanol at the end. Made in 5 steps over 3 days – 4 days. The longest step, soften the cassava roots in running water, takes 2 days (Chacón Mayorga G.A 2020). Saccharomyces cerevisiae and Lactic bacteria, Pediococcus acidilactici (isolated); lactic acid is the main acid do most of the fermenting.
| Main step | 2 daysReported[chacon2020] | Soften the cassava roots in running water |
|---|---|---|
| Acidity | pH 4.8 → 3.15Measured[santos2012] | Ferment in barrels |
Caxiri is not chewed; the cassava is soaked, peeled, cut, pressed, grated and roasted into flour first, and sweet potato is one of its ingredients. Its ethanol content was high in one study.
Cassava contains cyanogenic compounds that can cause vomiting, collapse and in some cases death. A review says the two-day soak in running water degrades them, but no study we read measures cyanide in caxiri. FAO says linamarin, the main one, is not changed by boiling, that simple boiling of fresh roots is not always reliable, that a four-hour soak is ineffective and that an 18 to 24 hour soak can cut cyanide by half. So do not shorten the soak, and do not take heat or the soak alone as proof the beer is safe. Bacillus cereus group bacteria were among the isolates.
Hazards the sources name: Bacillus cereus group (among the Bacillus isolated).
Every number is labelled with how it is known. How this atlas is made
Caxiri is linked to sacred rituals and is prepared for parties and for collective work such as cutting down trees or cultivating fields.
