Is chicha made with saliva? This is a question that often arises when discussing the ancient beer known as chicha. The answer is both yes and no, depending on the specific method of preparation.
Traditionally, chicha was made by the indigenous people of the Andes region, including Peru, Bolivia, and Ecuador. In these cultures, chicha holds deep cultural and social significance, often being used in religious ceremonies and celebrations. The process of making chicha involves fermenting corn, but the methods can vary between different communities.
One method of making chicha involves chewing up corn and spitting it out into a communal pot. This process, known as mastication, releases enzymes in the saliva that help break down the corn starches into sugars, which can then be fermented by yeast. While this may sound unappetizing to some, it is an age-old technique that has been practiced for centuries.
However, it is important to note that not all chicha is made using saliva. There are alternative methods that do not involve chewing the corn. For example, some communities grind the corn and mix it with water, allowing natural enzymes to break down the starches. Others may use malted corn or even commercial enzymes to initiate the fermentation process.
It is worth mentioning that the use of saliva in chicha fermentation is not unique to this beverage. In fact, saliva has been used in various traditional fermentation processes around the world. For instance, in certain African cultures, saliva is used to initiate the fermentation of sorghum beer.
While the idea of saliva being used in beer production may seem strange to those unfamiliar with these traditional practices, it is important to approach it with an open mind and cultural understanding. These methods have been passed down through generations and hold significant cultural value for the communities that practice them.
In my personal experience as a brewer and sommelier, I have had the opportunity to taste and learn about different variations of chicha. Each region and community has its own unique recipe and preparation method, resulting in distinct flavor profiles and characteristics. Some chichas have a slightly sour or tart taste, while others may exhibit fruity or spicy notes from the addition of herbs and spices.
To summarize, while chicha can be made using saliva through the process of mastication, not all chicha is prepared in this manner. There are alternative methods that do not involve saliva, such as grinding the corn or using malted corn. It is important to approach these traditional practices with cultural understanding and appreciation for the history and significance they hold.