Chicha De Jora

Chicha De Jora

A tangy, lightly fermented Andean corn beer brewed slowly from sprouted, dried maize.

Make ahead Makes 16 servings Calories 120/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Chicha de jora is a traditional Peruvian fermented beverage made from jora, a malted corn that is sprouted, dried, and simmered into a sweet wort before wild fermentation gives it a tart, earthy character. It has been brewed in the Andes since Inca times and is typically served at gatherings, festivals, and ceremonial offerings. The process requires patience across several days but yields a cloudy, lightly effervescent drink with a rustic sourness.

Ingredients

  • 4 pounds jora (dried sprouted corn), ground
  • 6 quarts water, divided
  • 1 cup panela (unrefined cane sugar), grated or chopped
  • 4 whole cloves
  • 2 sticks cinnamon
  • 1 quince, chopped (optional)
  • 1/4 teaspoon ground cloves

Method

  1. Place the ground jora in a large bowl and cover with 2 quarts of warm water. Let it soak and begin to release its starches, stirring occasionally.

  2. Transfer the soaked jora and its soaking liquid to a 12-quart stock pot. Add the remaining 4 quarts of water.

  3. Bring the mixture to a boil over high heat, then reduce to a low simmer. Add the cinnamon sticks and whole cloves.

  4. Simmer uncovered, stirring every 20 to 30 minutes to prevent scorching and sticking on the bottom, until the liquid reduces slightly and turns a deep amber color.

  5. Strain the hot liquid through a fine-mesh sieve or cheesecloth into a clean fermentation vessel, pressing the solids to extract as much liquid as possible. Discard the spent corn solids.

  6. Stir the grated panela into the hot strained liquid until fully dissolved. Add the chopped quince if using.

  7. Let the sweetened liquid cool to room temperature, uncovered, to allow airborne wild yeasts to begin settling in.

  8. Cover the vessel loosely with cheesecloth and set it in a warm, dark spot to ferment, stirring once daily and checking for bubbling and a mild sour aroma.

  9. Taste the chicha daily after the third day; once it reaches a tartness and effervescence you like, strain it again through cheesecloth into clean jars or a pitcher.

  10. Refrigerate the strained chicha to slow further fermentation and chill before serving over ice.

Rate this recipe

★ 3.7 (1)

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    Chicha De Jora

    Chicha de jora is a traditional Peruvian fermented beverage made from jora, a malted corn that is sprouted, dried, and simmered into a sweet wort before wild fermentation gives it a tart, earthy character. It has been brewed in the Andes since Inca times and is typically served at gatherings, festivals, and ceremonial offerings. The process requires patience across several days but yields a cloudy, lightly effervescent drink with a rustic sourness.

    Make ahead 16 servings 120 cal

    Ingredients

    • 4 pounds jora (dried sprouted corn), ground
    • 6 quarts water, divided
    • 1 cup panela (unrefined cane sugar), grated or chopped
    • 4 whole cloves
    • 2 sticks cinnamon
    • 1 quince, chopped (optional)
    • 1/4 teaspoon ground cloves

    Method

    1. 1

      Place the ground jora in a large bowl and cover with 2 quarts of warm water. Let it soak and begin to release its starches, stirring occasionally.

    2. 2

      Transfer the soaked jora and its soaking liquid to a 12-quart stock pot. Add the remaining 4 quarts of water.

    3. 3

      Bring the mixture to a boil over high heat, then reduce to a low simmer. Add the cinnamon sticks and whole cloves.

    4. 4

      Simmer uncovered, stirring every 20 to 30 minutes to prevent scorching and sticking on the bottom, until the liquid reduces slightly and turns a deep amber color.

    5. 5

      Strain the hot liquid through a fine-mesh sieve or cheesecloth into a clean fermentation vessel, pressing the solids to extract as much liquid as possible. Discard the spent corn solids.

    6. 6

      Stir the grated panela into the hot strained liquid until fully dissolved. Add the chopped quince if using.

    7. 7

      Let the sweetened liquid cool to room temperature, uncovered, to allow airborne wild yeasts to begin settling in.

    8. 8

      Cover the vessel loosely with cheesecloth and set it in a warm, dark spot to ferment, stirring once daily and checking for bubbling and a mild sour aroma.

    9. 9

      Taste the chicha daily after the third day; once it reaches a tartness and effervescence you like, strain it again through cheesecloth into clean jars or a pitcher.

    10. 10

      Refrigerate the strained chicha to slow further fermentation and chill before serving over ice.