Corn beer

Corn beer, beer made from corn (maize), is a traditional beverage in various cuisines. Chicha, the best-known corn beer, is widespread in the Andes and local varieties of corn beer exist elsewhere.

Corn beer in the Andes has pre-Incan origins. There is archeological evidence that elite women were responsible for brewing in the Wari culture (600 to 1000 AD).

In 1796 John Boston created a corn beer, the first fermented alcohol beverage made at Sydney, Australia.

A recipe for corn beer appears in Resources of the Southern Fields and Forests, Medical, Economical, and Agricultural (1863) by Francis Peyre Porcher.

Chicha is popular in Peru and is served in Arequipa's picanterías.

Tesguino is a corn beer made by the Tarahumara people of the Sierra Madre Occidental in Mexico. It is brewed for local celebrations related to Holy Week. For the Tarahumara, the beer is an elixir for healing, a barter item and is considered a sacred beverage.

Umqombothi is the Xhosa language word for a corn beer made in South Africa from maize (corn), maize malt, sorghum malt, yeast and water.

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