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.

Corn Beer (chicha De Jora)

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

  1. Soak the jora corn in water for 3 days, changing the water daily to remove the natural mold.
  2. After soaking, drain the corn and spread it out to dry for a day.
  3. In a large pot, combine the dried corn, chopped pineapple, cinnamon stick, cloves, and water.
  4. Bring the mixture to a boil, then reduce the heat and simmer for 2 hours.
  5. Remove the pot from the heat and let it cool to room temperature.
  6. Add the sugar to the cooled mixture and stir until dissolved.
  7. Transfer the mixture to a large container and cover it with a clean cloth or lid with a small opening to allow for fermentation.
  8. Let the chicha de jora ferment for 2-3 days, stirring it once a day.
  9. 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