In terms of texture and appearance, the malted white corn beer known as Chicha de Jora bears a striking resemblance to milkshake IPAs. But since it’s naturally carbonated and unhopped, the similarities end there.
The chosen tipple in rural Peru isn’t Kellerbier, Světlýý Ležák, or Best Bitter. It’s Chicha de Jora, a staple of the Incas who ruled as far back as the 14th and 15th centuries. And it still thrives in many Andean villages and towns today.
Despite cultivating one of the most dynamic culinary scenes in the Americas for the past decade, Lima has always lagged behind in terms of beer. Today, however, Peru’s brewing revolution is firmly underway in its capital city.
As the South American culinary scene continues to progress at an astounding rate, its craft brewing scene has begun to catch up. It started in countries like Chile and Brazil. Now Peru has joined the fray, too.
Most of Colorado’s breweries are more than 5,000 feet above sea level. But professional brewers at altitude are downright scientific with their methods. And the first thing they point to is the temperature at which they boil.