Traditional Bolivian Fermented Corn Beer

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This centuries-old Andean brew is made from jora, a malted yellow corn, and relies on slow fermentation to develop its tangy, lightly sweet, and gently effervescent character. Served cold from clay vessels in Bolivian homes and open-air markets, it is both an everyday refreshment and a ritual drink at festivals.

Nutrition Facts

Per serving (estimated)

• 140 kcalCalories
• 0.5 gFat
• 0 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 5 gSugar
• 3 gProtein
• 10 mgSodium
• 220 mgPotassium
• 20 mgCalcium
• 1.2 mgIron
• 0 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the corn base

• 2 lbs dried jora corn (malted yellow maize)
• 4 quarts filtered water, divided
• 1 cinnamon stick
• 4 whole cloves
• 1 strip lime peel (colored portion only)

For fermentation

• 1/2 cup raw cane sugar or chancaca, finely chopped
• 1 packet (7 g) active dry wine or brewer's yeast
• 1/2 cup active chicha or unpasteurized beer (wild-yeast starter, optional)
• 1/4 cup raisins, finely chopped (traditional yeast nutrient)

Directions

1. Rinse the jora corn under cold running water, swishing to remove any dust, then drain well.
2. In a large non-reactive pot, combine the rinsed jora corn with 3 quarts of the water, the cinnamon stick, cloves, and lime peel.
3. Bring the mixture to a rolling boil over high heat, then reduce the heat and simmer gently for 60 to 75 minutes, stirring every 15 minutes, until the corn is very soft and the liquid has turned cloudy and starchy.
4. Remove the pot from the heat and strain the liquid through a fine mesh sieve into a wide-mouthed ceramic or food-grade plastic vessel, pressing gently on the corn to extract the starchy liquid (reserve the kernels if you prefer a thicker, gruel-style version).
5. Stir the raw cane sugar and chopped raisins into the hot liquid until fully dissolved, then add the remaining 1 quart of cool water and stir to bring the temperature to lukewarm (about 75 to 85°F).
6. Sprinkle the yeast over the surface, add the chicha or beer starter if using, and stir once to combine; cover the vessel loosely with a clean cotton cloth secured with a rubber band.
7. Let the brew ferment at cool room temperature (65 to 72°F) for 3 to 5 days, stirring gently once every 12 hours, until it smells mildly tangy, looks slightly fizzy, and tastes subtly sour with a touch of sweetness.
8. Strain the finished brew through a clean cloth or fine sieve, transfer to glass bottles or a pitcher, chill thoroughly, and serve very cold.

Cook’s Notes

• Jora corn is malted field corn that has been germinated and sun-dried; find it at Andean or Latin American markets or order online from specialty suppliers.
• To make your own jora, soak whole dried yellow corn overnight, drain, and spread in a thin layer for 3 to 4 days until short white sprouts appear, then dry fully in the sun.
• Fermentation time depends heavily on temperature: warmer rooms (75°F and up) can finish in 2 to 3 days, while cooler cellars may need a full week.
• Traditional Bolivian makers ferment in porous clay pots called p'uyñu, which support wild fermentation and lend subtle earthy, mineral notes to the finished brew.
• Drink within 3 to 4 days as the brew continues to ferment and becomes increasingly sour and stronger; gently loosen caps to release pressure before opening.

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