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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Inca chicha is a low‑alcohol maize beer produced by nixtamalizing corn, cooling, and inoculating with a mixed culture of yeasts and lactic acid bacteria.
Origin: Inca Empire (c. 1200–1532 CE) — Andean highlands, present‑day Peru and Bolivia
See full technique reference →The nixtamalization step at 80–90 °C activates endogenous amylases that hydrolyze corn starch into fermentable sugars. During the 3–5 day fermentation at 20–25 °C, Saccharomyces cerevisiae converts sugars to ethanol while Lactobacillus plantarum produces lactic acid, lowering the pH to ~4.5 and contributing to flavor and preservation.
Primary Reaction
Starch → Glucose → Ethanol + CO₂ + Lactic Acid
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