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| Chicha is a beer made from corn that is widely enjoyed in Central and South America. It has been made for thousands of years, most notably by the Incas who brewed it on a commercial scale. It is a beverage that is often consumed while still fermenting and low in alcohol. It may be left to ferment out, thereby yielding a strong, dry, chicha, but this is not chicha's traditional form. It is generally slightly sour from lactobacillus bacteria introduced during a spontaneous ferment. | ||||||
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| Traditionally, all phases of the production of chicha were performed by women, and I think we were told traditionally (not now) they would chew it and spit it out to mix it - but I'm trying not to think about it. | ||||||
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