How to Make Chicha From Corn

Chicha is a traditional Andean corn beer that is shared during communal gatherings and festivals, to foster a sense of equality and brotherhood. Chicha is most commonly made in small batches in the family kitchen, making this process very simple for you as well. Read on to learn how to make chicha from corn.

Difficulty:

Moderate

Instructions

Things You'll Need

• 1 1/2 lb. of corn kernels
• Large piece of screen, clean kitty litter box or large colander
• 1 lb. of piloncillo cones (similar to brown sugar)
• 1 1/4 oz. package of dry yeast
• Coriander
• Cinnamon
• Large metal pot
• Wood barrel
• Glass or ceramic jars

Making Jora

1. Husk enough corncobs to yield at least 1 1/2 lb. of kernels. Hang the husked cobs in a warm place for at least two weeks until the kernels are loose and dry on the cob.

2. Remove the kernels from the cobs and soak in water for two days. After a few days, you should notice gas bubbles and a slight odor, a sign of fermentation. Drain the water, rinse the kernels and add new water at least twice a day.

3. Place the kernels in a container that allows for easy draining and turning. Traditionally Andean people use estera, a woven mat made from straw, but you may use a large piece of screen, a clean kitty litter box or even a large colander.

4. Rinse and turn the kernels at least twice a day to prevent mold and increase the rate of sprouting.

5. Stop the sprouts from growing when they are about two to three times the size of the kernel by lying the corn in the sun. When the corn is completely dry, you have jora.

Making Chicha

1. Grind or mash the jora for about 90 minutes over a heat source. Traditionally this process is done in a large ceramic pot over a wood fire, however you can use your home oven. The goal temperature is around 160 degrees.

2. Heat water in a large metal pot and add the mashed jora and yeast. You want approximately twice as much water as jora.

3. Boil for at least 15 minutes or until slightly goopy. Add sugar and spices to taste. Strain the jora from the chicha and add a bit more hot water until the chicha reaches your desired consistency.

4. Store the chicha in a wood barrel if possible for two to four days, before drinking to allow slight fermentation. Glass or ceramic jars are good for storing your corn beer as well, however wood is best.

Tips & Warnings

• The exact number of corncobs to yield sufficient jora will vary depending on the type of corn you choose.

• Chicha is best enjoyed two to four days after its creation, while it is still fermenting. After the fermentation process, the chicha loses its sweetness and body, and becomes bland. If you cannot drink the chicha in this period, store it in the refrigerator after the third day to preserve freshness.