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Alcoholic drinks from Peru, Bolivia, Ecuador
Maize is soaked and sprouted into jora, sun-dried, stone-ground and boiled for hours into a wort. The strained wort ferments in pots that are never washed out, so lactic bacteria and yeast from earlier batches start it. The result is a yellowish, lightly fizzy, sour maize beer.
| Shelled maize, made into jora100 lb | Yields 14–15 gallons of chicha[fao138] |
| Water | Topped up during the boil to replace what evaporates[fao138] |
| Brown sugar or molassesOptional | Added at the second boil to raise the alcohol[fao138] |
| Chancaca, sugar, cloves, cinnamon, quinoa, barley, fava beans, fruit or herbsOptional | Chichería additions in Peru[bassi2020] |
| Starter | spontaneous; the fermentation pots are used only for fermenting and never cleaned, so they are already inoculated (FAO). The borra, crumbled maize debris, can be used to inoculate the next batch (Bassi 2020). |
Total time across the recorded steps: 13 days – 52 days
What changes: Water soaks into the maize kernels to start them sprouting
Output: soaked maize.
Microbes at work in this step
Not documented for this step.
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
Maize is soaked and sprouted into jora, sun-dried, stone-ground and boiled for hours into a wort. The strained wort ferments in pots that are never washed out, so lactic bacteria and yeast from earlier batches start it. The result is a yellowish, lightly fizzy, sour maize beer. Made in 6 steps over 13 days – 52 days. The longest step, ferment in the reused pots, takes 24 h – 15 days (Bassi D 2020). Lactobacillus and Weissella, Leuconostoc, Lactococcus and Streptococcus do most of the fermenting.
| Main step | 24 h – 15 daysReported[bassi2020][fao138] | Ferment in the reused pots |
|---|---|---|
| Temperature | 87–100 °CReported[torres2026] | Boil the wort |
| Acidity | pH 3.5–5.4Reported[torres2026] | Ferment in the reused pots |
Chicha de jora gets its sugar from maize malt (jora), not from chewing as chicha de muko does. It ferments spontaneously in unwashed pots, so lactic bacteria lead and the drink is sour as well as alcoholic. Barley beer, by contrast, is boiled with hops and pitched with a pure yeast.
Made the same way, each with what its own sources record.
Alcoholic drinks from Paraguay, north-east Argentina
Abati is known only as a name in an FAO list of Latin American cereal ferments. Whether it is malted, chewed or made with another starter is not recorded.
Sources: Haard N.F. et al. 1999
Chicha is drunk fresh; left standing it turns to vinegar. A sequencing study of 27 Peruvian chichas found spoilage or pathogen groups (Bacillus, Clostridium, Enterobacteriaceae) in only a few samples, and FAO says there are no reports of toxic reactions. WHO says no level of alcohol use is safe for health.
Hazards the sources name: Bacillus, Clostridium and Enterobacteriaceae sequences, in only a few samples.
Every number is labelled with how it is known. How this atlas is made
Chicha has been drunk in the Andes since before the Spanish conquest and is still made in family chicherías in Peru. It was offered to ask the thunder god for rain and drunk at sun and harvest festivals.
