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Alcoholic drinks from Coastal Brazil
Cauim is the chewed root or maize beer of the Tupinambá, described by Jean de Léry in 1578. Women boiled sliced manioc roots, chewed them so that saliva would turn the starch to sugar, boiled the mass again and poured it unstrained into great earthen jars to ferment. It was thick, cloudy and sour like soured milk, and was drunk warm at feasts that could last three days. Made in 5 steps over 2 days. The longest step, pour unstrained into great jars and ferment, takes 2 days (Chacón Mayorga G.A 2021). Lactobacillus pentosus and L. plantarum, dominant throughout modern Tapirapé cassava cauim and Lactobacillus fermentum, L. paracasei and L. brevis, with yeasts Pichia guilliermondii, Kluyveromyces lactis, Candida and Saccharomyces cerevisiae do most of the fermenting.
| Main step | 2 daysReported[chacon2021] | Pour unstrained into great jars and ferment |
|---|---|---|
| Acidity | pH 5.5 → 3.4Measured[almeida2007] | Pour unstrained into great jars and ferment |
| Manioc (aipim and maniot) roots, or maize · Sliced as thin as turnips for the pot[lery1578] |
| Water[lery1578] |
| Saliva of the women who chew the roots · Its amylase turns cooked starch into sugar[lery1578][chacon2021] |
| Starter: other: salivary amylase from chewing; microbes from the jars and the surroundings |
Total time across the recorded steps: 2 days
What changes: Thin slices of manioc root boil in water until soft
Boiled until tender, then taken off the fire and left to cool a little. Output: soft, cooked root slices.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cauim relies on chewing instead of a mould starter or malt. The roots are boiled twice and never strained, so the beer is thick, and it was drunk warm rather than cool.
Modern cauim sours quickly, from pH 5.5 to 3.4 in one study, but Bacillus cereus was among the bacteria isolated from it.
Hazards the sources name: Bacillus cereus, isolated from modern cassava cauim.
Every number is labelled with how it is known. How this atlas is made
Jean de Léry described cauim among the Tupinambá in his 1578 book. He saw men drink for three days and nights without eating, and compared the women's chewing to French vintners treading grapes with their feet.
