Corn Beer (chicha De Jora)
Chicha de Jora is a traditional Peruvian corn beer that has been brewed for centuries. It is a popular beverage enjoyed during festivals and celebrations in Peru.
Ingredients
- 2 lbs of jora corn
- 1 lb of pineapple, chopped
- 1 cinnamon stick
- 6 cloves
- 1 gallon of water
- 1 cup of sugar
Instructions
- Soak the jora corn in water for 3 days, changing the water daily to remove the natural mold.
- After soaking, drain the corn and spread it out to dry for a day.
- In a large pot, combine the dried corn, chopped pineapple, cinnamon stick, cloves, and water.
- Bring the mixture to a boil, then reduce the heat and simmer for 2 hours.
- Remove the pot from the heat and let it cool to room temperature.
- Add the sugar to the cooled mixture and stir until dissolved.
- Transfer the mixture to a large container and cover it with a clean cloth or lid with a small opening to allow for fermentation.
- Let the chicha de jora ferment for 2-3 days, stirring it once a day.
- Strain the liquid to remove the solids and transfer the chicha de jora to a pitcher or bottles for serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 30g
- Protein
- 2g
- Fat
- 0g
Supplies
Large pot Container for fermentation Strainer
Tools
Spoon Pitcher or bottles for serving
Serving suggestions
Serve the chicha de jora chilled, and pair it with traditional Peruvian dishes like ceviche or anticuchos.
Tips & tricks
Be sure to use a clean container for fermentation to prevent contamination and spoilage of the chicha de jora.
Cost
$10