Whether for an imperial Incan ceremony or for an evening in a rural Peruvian pub, Chicha de Jora has always been Pachamama’s preferred tipple. Brewed from local corn that is malted by a specialist, this soft and tart beer is fermented with an heirloom yeast mix brought back by author Martin Thibault from one of his research trips in the Andes, and then kept by Le Labo – Solutions Brassicoles. As the Quechuan people say when toasting each other, ¡Khali kaq!
3% alc./IBU 0 – Tart corn ale. Corn, apple and citrus flavors