Chicha

Andean corn brewing. Thousands of years in the making.

Andean corn-fermented brewing with pre-Columbian roots. Chicha de jora uses sprouted maize, chicha morada uses purple corn, and frutillada adds wild strawberries. Poured from kero vessels and offered to Pachamama, chicha is ceremony as much as beverage.

3 styles · Best in a Poro Gourd

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No Chicha has been scanned into BREWTANICA™ yet. The first label photographed opens this family’s catalog, published with the scanner’s name on the discovery.

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Styles within Chicha

Each with its region of origin.

Chicha de Guiñapo

Peru

Peruvian Arequipa specialty using purple corn (guiñapo). Same spontaneous fermentation technique, different corn variety producing distinct color and a more fruity-tart profile. Served in picantería restaurants across southern Peru.

Chicha de Jora

Peru

The yellow-corn original. Sprouted maize (jora) boiled with water and spontaneously fermented over days. Andean highland tradition dating back millennia. Tart, slightly funky, opaque. Offered to Pachamama before drinking.

Frutillada

Bolivia / Peru

Chicha de jora infused with wild strawberries. Bolivian and Peruvian Andean tradition, often associated with ceremonies and festivals. Tart, sweet, deep ruby-pink. One of the most instantly charming expressions of chicha brewing.

Every beer family