Chicha de Jora: Chewed Corn Beer

Chicha de Jora — the chewed corn beer — is one of Peru’s most ancient and shocking beverages. Modern beer uses cultivated yeast, but this traditional Andean drink relies on human saliva as the fermentation starter. People call it “chicha de jora” (made from yellow jora corn). Andean people have brewed this murky golden beer for over 500 years — long before the Spanish conquistadors arrived.

The flavor is sour, slightly tangy, and earthy — similar to a farmhouse ale or sour beer. You’ll also notice a mild corn sweetness underneath. The texture feels slightly thick and unfiltered. The alcohol content stays low, typically 1-3% ABV (similar to a very light beer).

But here’s what makes chicha extreme: women chew the corn, then spit the mashed kernels into water to ferment. Human saliva contains amylase enzymes that break starches into fermentable sugars. For thousands of years, this was the only way Andean cultures could brew beer without cultivated yeast.

Interested in other traditional fermented drinks? Try yak butter tea (Tibet) or civet coffee (Indonesia).

Want to learn more from trusted sources? Read National Geographic’s article on chicha or explore Smithsonian Magazine’s deep dive.

Key Insight: Human saliva is nature’s perfect fermentation starter. The amylase enzyme in your mouth converts corn starches into sugar — exactly what yeast needs to create alcohol.

How Chicha de Jora Is Made: The Chewing Process

The traditional method (step by step): First, cooks soften jora corn (germinated maize that activates enzymes) in boiling water.

Second — the extreme part — the chicha makers (traditionally women called “chicheras”) chew handfuls of cooked corn. Their saliva mixes with the mash, and then they spit it into a large clay vessel.

Third, they add water to the chewed corn mixture. Fourth, they cover the vessel and leave it to ferment for 3-7 days. During this time, the amylase enzymes from saliva break down starches into sugars. Meanwhile, wild yeasts in the air convert those sugars into alcohol.

Fifth, they strain the liquid and serve it — often decorated with a foam made from the same corn.

Modern variations: Some commercial chicha makers now use cultivated enzymes instead of saliva. However, traditional Andean communities still use the ancient chewing method.

For other extreme fermentation techniques, explore surströmming (Sweden’s rotting herring) or shiokara (fermented seafood).

— the essential and extreme step in authentic chicha de jora production.

Ancient Origins: The Inca’s Sacred Drink

Chicha de jora dates back to the Inca Empire (13th-16th century) and possibly much earlier. For the Incas, chicha held sacred meaning — they used it in ceremonies, sacrifices, and festivals. Fermentation also served a practical purpose: it preserved corn and provided essential nutrients. The Inca emperor himself drank chicha from golden cups.

Is Traditional Chicha Safe to Drink?

For most people, traditional chicha is safe. The fermentation process creates alcohol and acidic conditions that kill harmful bacteria. However, unsanitary preparation can cause stomach upset. Many travelers drink chicha without problems — the biggest barrier is psychological, not physical.

Where to Try Authentic Chicha de Jora

Cusco (Peru): Visit San Pedro Market — you’ll find chicherias (chicha bars) near the food court.

Sacred Valley (Pisac, Ollantaytambo): Local women sell chicha from their homes. Look for a red flag or bundle of corn hanging outside the door — that’s a sign they serve chicha.

Lima: Try traditional chicha at El Rincón Que No Conoces or Panchita. Note that upscale versions often skip the saliva and use commercial enzymes instead.

Arequipa: Chicha de jora appears frequently in picanterías (traditional restaurants serving Andean food).

Pro tip: Chicha usually comes with an upside-down cup on top — that means it’s ready for you to drink.

For other extreme drinks, read about snake wine (Vietnam) or dawa cocktail (Kenya).

For scientific background on salivary amylase, check out this research on ScienceDirect.