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Alcoholic drinks from Andes
Chicha de muko is an Andean maize beer in which the starch is turned into sugar by chewing, not by malting. Maize flour is moistened in the mouth and formed into small balls (muko) that are dried; the muko is then cooked with water and left to ferment in large clay vats into a maize beer.
A short entry: the sources we found record only what is said here about Chicha de muko itself.
| maize flour | |
| Starter | No inoculum is added; the fermentation pots are never cleaned (FAO, on chicha made from maize flour). Salivary amylase from chewing replaces malt, but it is not a starter. |
What changes: Maize flour is chewed, moistened with saliva and formed into small balls
Output: dry muko balls.
Microbes at work in this step
none; salivary amylase begins turning starch into sugar
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
Chicha de muko is an Andean maize beer in which the starch is turned into sugar by chewing, not by malting. Maize flour is moistened in the mouth and formed into small balls (muko) that are dried; the muko is then cooked with water and left to ferment in large clay vats into a maize beer.
Chewing supplies the enzymes that chicha de jora gets from sprouted maize malt.
Every number is labelled with how it is known. How this atlas is made
In the Inca Empire, women called aclla, the "chosen women", were taken to the acllahuasi and dedicated to religion, weaving, cooking and chicha brewing. They began the brew by chewing maize, and much of their chicha went to ceremonies (Wikipedia, Chicha).
