Chicha de Jora (Fermented Maize Beer)

Name: Chicha de Jora (Fermented Maize Beer)
Yield: 6
Ingredients: Jora maize (specially germinated, dried maize malt; available from Andean specialty suppliers) — 500 g (1.1 lb); Water — 3 L (12 cups); Dried chicha starter culture or a small piece of previously fermented chicha, if available, to — 1 pinch; encourage fermentation

The Quirky Foodster Team

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Servings

Ingredients

Jora maize (specially germinated, dried maize malt; available from Andean specialty suppliers) — 500 g (1.1 lb)
Water — 3 L (12 cups)
Dried chicha starter culture or a small piece of previously fermented chicha, if available, to — 1 pinch
encourage fermentation

Method

Bring the water to a boil in a large pot and add the ground jora maize.
Simmer for 1.5-2 hours, stirring occasionally, until the liquid has reduced somewhat and taken on a sweet, malty aroma.
Strain through cloth into the clay fermentation vessel, pressing to extract as much liquid as possible; discard the solids.
Cool the strained liquid to room temperature, then add the starter culture if using.
Cover loosely and leave to ferment at room temperature for 2-4 days, tasting periodically, until it reaches a pleasantly tangy, mildly fizzy, low-alcohol result.
Strain again if needed and serve at room temperature or lightly chilled.

Introduction: A mildly alcoholic fermented maize beverage, central to Inca hospitality, labour reciprocity feasts, and religious ceremony, made here in a simplified home version.

Cultural Background: Chicha (called aqha in Quechua) is among the most thoroughly documented substances in Inca society: chroniclers describe its use in state-organised labour feasts (mink’a/mit’a systems), religious offerings, and everyday social life, and archaeological evidence of large-scale chicha brewing installations has been found at major Inca sites including Huanuco Pampa. Traditional production involves germinating maize (jora), which converts starches to fermentable sugars, and this recipe reflects that core process in a simplified home-safe form.

Tips: – Jora maize (malted, germinated maize) is essential to this recipe and is different from ordinary dried maize; it must be specially sprouted and dried first. – Fermentation time varies with ambient temperature; taste from day 2 onward and stop fermentation by refrigerating once the flavour is to your liking.

Variations: – A simpler, non-fermented version can be made by serving the strained sweet maize liquid unfermented, sometimes called chicha simple, for a non-alcoholic option. – Purple maize can be used for a related but distinct beverage, chicha morada, though that is generally understood as a modern non-alcoholic evolution rather than the original ceremonial aqha.

Storage: Refrigerate fermented chicha in a covered container and consume within 5-7 days, as fermentation continues slowly even when chilled.

Reheating: Not applicable; this is a cold or room-temperature beverage.

Nutrition: Per serving (approx.): 90 kcal, 1 g protein, 18 g carbohydrate, 0.2 g fat. Contains a low, variable alcohol content from fermentation.

FAQs:

Q: Is chicha alcoholic?

A: Yes, traditional fermented chicha de jora contains a low level of alcohol from the fermentation process, generally considered mild compared to modern beer.

Q: What is jora maize?

A: Maize that has been deliberately germinated (sprouted) and then dried, a malting process that converts starches into fermentable sugars, essential to traditional chicha production.

Q: Was chicha only a special-occasion drink?

A: It was central to major ceremonies and state labour feasts, but also had everyday social uses; it was not restricted to a single narrow occasion.