{"id":42488,"date":"2024-11-16T11:47:33","date_gmt":"2024-11-16T15:47:33","guid":{"rendered":"https:\/\/www.thebeertimes.com\/chicha-de-jora-recipe-how-to-make-the-ancient-inca-beer\/"},"modified":"2024-11-16T11:47:33","modified_gmt":"2024-11-16T15:47:33","slug":"chicha-de-jora-recipe-how-to-make-the-ancient-inca-beer","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/chicha-de-jora-recipe-how-to-make-the-ancient-inca-beer\/","title":{"rendered":"Chicha de Jora Recipe: How to Make the Ancient Inca Beer?"},"content":{"rendered":"
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Chicha de jora (from the Quechua \u201caqha\u201d or \u201cfermented liquid\u201d) is a South American beverage created during the Inca Empire<\/a>, widely consumed in Peru, Bolivia, and Ecuador.<\/p>\n

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Chicha de jora<\/figcaption><\/figure>\n

Once known as the \u201cnectar of the Incas,\u201d chicha de jora was traditionally consumed in ritual ceremonies, such as the \u201cInti Raymi,\u201d where it was used to toast in honor of the sun.<\/p>\n