Corn beer
Corn beer is a beer style made from corn (maize). The drink is a traditional beverage in various cuisines. Chicha, the best-known corn beer, is widespread in the Andes and local varieties of corn beer exist elsewhere.
History
Corn beer in the Andes has pre-Incan origins. There is archaeological evidence that elite women were responsible for brewing in the Wari culture (600 to 1000 AD).[1]
In 1796, John Boston created a corn beer, the first fermented alcohol beverage commercially produced in Sydney, Australia.[2]
A recipe for corn beer appears in Resources of the Southern Fields and Forests, Medical, Economical, and Agricultural (1863) by Francis Peyre Porcher.[3]
Italian beers Peroni and Nastro Azzuro are made from maize and barley malt.[citation needed]
Varieties
Chicha is popular in Peru and is served in Arequipa's picanterías.[4]
Tesguino is a corn beer made by the Tarahumara people of the Sierra Madre Occidental in Mexico. It is brewed for local celebrations related to Holy Week.[5] For the Tarahumara, the beer is an elixir for healing, a barter item and is considered a sacred beverage.[5]
Umqombothi is the Xhosa language word for a corn beer made in South Africa from maize (corn), maize malt, sorghum malt, yeast and water.
See also
References
- ^ "The ancient empire that beer built". The Globe and Mail.
- ^ Iltis, Judith, "Boston, John (?–1804)", Australian Dictionary of Biography, National Centre of Biography, Australian National University, retrieved 2019-04-24
- ^ "Early American Beer | Inside Adams: Science, Technology & Business". blogs.loc.gov. 29 September 2014.
- ^ León, Rafo and Billy Hare. Chicha peruana: una bebida, una cultura. Universidad de San Martín de Porres, Fondo Editorial, 2008: 49-74. (retrieved through Google Books, 28 July 2015)
- ^ a b "The Sacred Corn Beer of the Tarahumara". NPR.org.
