hist-brewing: ancient brewing (Daniel Butler-Ehle)

MadTaz1 at aol.com MadTaz1 at aol.com
Fri Feb 19 05:47:01 PST 2010

I like beer but this is one old school tradition I will pass on!
In a message dated 2/18/2010 9:43:53 A.M. Central Standard Time,  
wilypig at gmail.com writes:

The  process is still used in Central and South America for the making of  a
fermented corn beverage. The corn is chewed the spit into a communal  vessel
then is allowed to ferment.

*Chicha*, a pale yellow, milky  drink common throughout Latin America,
originated with the Incas, who used  the drink during festivals and other
rituals. Nowadays, *chicha* remains an  important part of the region’s
indigenous past, and can be found in a  variety of settings, from the dinner
table to a wedding  or

A Culinary Tradition

Traditionally, Inca women  made this important drink by chewing corn to a
pulp and then spitting the  mixture into a vat of warm water. These women
(actually girls of ages  8-10), called Acllas or Acllacunas, were sent to
all-female schools called  Acllahuasis to learn the art of brewing *chicha*,
among other  things.

Once the corn was masticated and spit into the warm water, it  would sit for
a few days before it was ready to drink. The end result was a  mildly
alcoholic beverage.

Read more at Suite101: Chicha - Drink  of the Incas: Latin America's
Fermented Corn Drink and the Fiesta de  la

On  Thu, Feb 18, 2010 at 10:31 AM, Baden,Doug <baden at oclc.org>  wrote:

> Interesting.  I remember that in Egyptian writing they  talk about
> chewing the grain to make it go.  I think I have seen  this reference
> elsewhere, possibly Celtic?
>  Arundel
>  -------------------------------------------------
> When I see the words  "And it is obvious that...", I know I have many
> hours of hard work to  "see" the obvious.
> -----Original Message-----
>  From: hist-brewing-bounces at pbm.com  [mailto:hist-brewing-bounces at pbm.com]
> On Behalf Of Will H
>  Sent: Thursday, February 18, 2010 10:00 AM
> To:  hist-brewing at pbm.com
> Subject: Re: hist-brewing: ancient brewing  (Daniel Butler-Ehle)
> I'd like to suggest another possible  route to access the sugars:
> Salivary
> Amylase.
>  Amylase works at considerably lower temperatures than mashing and can  be
> added to a 'mash' by chewing the bread/grain. I'd need  a
> biologist/biochemist to back this up, but I believe that the enzyme  is
> not
> degraded easily within it's temperature range and so  can continue
> working
> slowly even at ambient  temperatures.
> My major concern about this method would be  contamination by the other
> microbes in the human  mouth.
> Here's my disclaimer - I haven't tried this and it  isn't based on
> historical
> research. This is conjecture but it  doesn't seem totally far-fetched.
> Perhaps someone on this group can  say whether there is any current or
> historical evidence for being  done.
> Cheers,
> Will
> -----  Original Message -----
> "Daniel Butler-Ehle" dwbutler at mtu.edu  writes:
> >They don't understand that malting is a  necessary
> >step. (And they assume that anything loaf-shaped
>  >is bread and that anything coming out of what
> >looks like an  oven must be either bread or pottery.)
> >And even if they  recognize the need for malting, they
> >are often oblivious to the  role of mashing.  Countless
> >times I have encountered persons  who think it is as
> >simple as "the grain got wet, then accidentally  heated,
> >and it became beer".  No, it became barley  soup.
> >Yeast ferments sugars, not starches.
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Ric Cunningham
Wilypig Brewing
"If you can make macaroni and cheese  from a box, you can make great beer."
Niagara Association of  Homebrewers
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