Corn beer.
In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker’s mouth, and formed into small balls which are then flattened and laid out to dry. Naturally occurring ptyalin enzymes in the maker’s saliva catalyses the breakdown of starch in the maize into maltose. (This process of chewing grains or other starches was used in the production of alcoholic beverages in pre-modern cultures around the world, including, for example, sake in Japan.)
—the Wikipedia article on chicha
Yum.
The folks are gallivanting about Peru; Mom’s uploading shots when she can find the wifi. (Travel tip: apparently the lobby of the Cusco branch of the South American Explorers’ Club has a good hotspot.)
