{"id":46917,"date":"2024-10-25T18:33:28","date_gmt":"2024-10-25T22:33:28","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=46917"},"modified":"2026-09-29T12:26:00","modified_gmt":"2026-09-29T16:26:00","slug":"wheat-muday-recipe-ancestral-mapuche-beer","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/wheat-muday-recipe-ancestral-mapuche-beer\/","title":{"rendered":"Traditional Wheat Muday Recipe, Ancestral Mapuche Homebrew Beer"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-28617 size-full\" title=\"Traditional Mapuche wheat muday recipe\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Receta-de-muday-de-trigo-mapuche.jpg\" alt=\"A glass full of wheat muday, showing its milky white color and opaque texture.\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Receta-de-muday-de-trigo-mapuche.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Receta-de-muday-de-trigo-mapuche-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Receta-de-muday-de-trigo-mapuche-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<div id=\"thebe-3540429694\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>Muday is a traditional drink of the Mapuche people of Chile and Argentina, an ancestral beer made from cooked wheat that is fermented after part of the grain has been chewed. It is low in alcohol, milky white in color and plays an important role in ceremonies and community gatherings.<\/p>\n\n<h2>How to Make Mapuche Wheat Muday<\/h2>\n<p>Wheat muday is made by fermenting cooked grain after chewing part of it. The preparation takes patience, because every step affects the result.<\/p><div id=\"thebe-3510948886\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<div id=\"thebe-400052370\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<p><strong>Prep time:<\/strong> 30 minutes<br \/>\n<strong>Cooking time:<\/strong> 90 minutes<br \/>\n<strong>Fermentation:<\/strong> 24 to 48 hours<br \/>\n<strong>Servings:<\/strong> 6 people<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>2 cups of hulled wheat<\/li>\n<li>5 liters (1.3 gallons) of water<\/li>\n<li>Honey (optional)<\/li>\n<li>Mint leaves (optional)<\/li>\n<\/ul>\n<h3>Preparation<\/h3>\n<ol>\n<li>Put the clean wheat in a large pot, cover with water, bring to a boil and cook for about 60 minutes or until tender, adding water if needed so it does not dry out. Remove from the heat, drain carefully and let it cool uncovered.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45568\" title=\"Hulled wheat\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Trigo-pelado-300x198.jpg\" alt=\"Clean, hulled cream-colored wheat grains ready for cooking and fermentation.\" width=\"400\" height=\"264\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Trigo-pelado-300x198.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Trigo-pelado-370x245.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Trigo-pelado.jpg 500w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<ol start=\"2\">\n<li>Take about 4 tablespoons of the cooked wheat and chew it for about 30 seconds, so that saliva mixes with the grains and provides the enzyme that turns starch into sugars. Process the rest of the wheat in a food processor with 10 to 15 two-second pulses until it is partly ground.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-44553\" title=\"Natural honey\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/08\/Miel-natural-300x193.jpg\" alt=\"Golden, viscous honey dripping from a wooden spoon, a traditional option for sweetening muday.\" width=\"400\" height=\"257\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/08\/Miel-natural-300x193.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/08\/Miel-natural.jpg 500w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<ol start=\"3\">\n<li>Boil 3 liters of water and let it cool until it can be touched without burning. Add the ground and the chewed wheat, stir until the mixture looks milky and transfer it to a jug or water dispenser covered with a clean cloth.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45569\" title=\"Fresh mint leaves\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Hojas-de-menta-300x210.png\" alt=\"Bright green mint leaves, used to add a refreshing touch to the finished drink.\" width=\"400\" height=\"280\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Hojas-de-menta-300x210.png 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Hojas-de-menta.png 500w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<ol start=\"4\">\n<li>Leave it at room temperature for 24 to 48 hours, depending on the level of fermentation you want. Serve the muday in medium glasses and, if you like, sweeten it with a little ulmo honey or add a few mint leaves.<\/li>\n<\/ol>\n<h2>Why Chew Part of the Grain?<\/h2>\n<p>Saliva contains ptyalin, or salivary amylase, an enzyme that breaks down the starch in wheat into simpler sugars, mainly maltose. Yeasts cannot ferment starch directly, so without this step the drink would have almost no sugars available.<\/p>\n<p>Salivary amylase works best at body temperature and is deactivated by heat. That is why the chewed wheat must be added to lukewarm water, not boiling water. Once the sugars are available, the yeasts and bacteria present in the environment and in the containers begin to multiply and ferment the mixture.<\/p>\n<p>It is the same principle other cultures of the Americas used before malting, as explained in The Beer Times article on <a href=\"https:\/\/www.thebeertimes.com\/en\/how-saliva-from-your-mouth-was-used-to-make-beer\/\">how saliva was used to make beer<\/a>.<\/p>\n<div id=\"thebe-2098497367\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><div id=\"pf-15242-1\" data-format=\"display\" ><script>window.pubfuturetag = window.pubfuturetag || [];window.pubfuturetag.push({unit: \"683988d268662b3361d8a48f\", id: \"pf-15242-1\"})<\/script><\/div><\/div>\n<h2>The Preparation of Muday in Mapudungun<\/h2>\n<p>The following text is an excerpt from <a href=\"https:\/\/es.wikisource.org\/wiki\/Lecturas_Araucanas\" target=\"_blank\" rel=\"noopener\">Lecturas araucanas<\/a>, the collection of Mapuche narratives and customs published in 1910 by Friar F\u00e9lix Jos\u00e9 de Augusta. It describes the communal preparation of wheat (kachilla) muday, in which all the women took part, from cleaning and grinding the grain to fermenting it in large vessels.<\/p><div id=\"thebe-2121094405\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<ol>\n<li>Itrokom dom\u00f3, \u00fclcha, kus\u00e9, itro chumnechi dom\u00f3 nepe rum\u00e9 konkei muskatun meu. Futake k\u00fctral llemai deumanekei, itro wer\u00e1 k\u00e1. Wichuke nieip\u00fcn chall\u00e1k puke dom\u00f3; an\u00fckefin\u00fcn ka wadk\u00fckunufin\u00fcn ukelelfin\u00fcn kachilla ta\u00f1i muskayael llemai.<\/li>\n<li>Kumelelu kachilla, lepukunukefinun ta ruka tani elam kud\u00ed. Elam kudi, un\u00e9 elnekei ta chukum ka elnekei metr\u00fcl kudi ka fulmalelnekei ta ku\u00fc. Fei meu mai, tr\u00fcr entukein\u00fcn ta domo \u00f1i puke chall\u00e1 ka waichilfkefin\u00fcn (takukununekei pichi rali meu) ta\u00f1i tripayael ko, ka wenu purankefin\u00fcn ta tufeichi kachilla ta\u00f1i tripayael arem.<\/li>\n<li>Falen meu yenekei challa kudi pl\u00e9. Lukutukei mai puke dom\u00f3 ka \u00fcltrunkunoael rek\u00e9 lemnekei ta kachilla. Fei meu mai itro tr\u00fcr \u00fclkantukein\u00fcn pu domo: psei, passe&#8217;i, fs\u00e9i, fss\u00e9i, etc. Pet\u00fa m\u00fcltr\u00fcntunei kachilla n\u00fclaleikei. Rupan n\u00fclalelu tofk\u00falen tukulnekei ki\u00f1ee pichi metawe meu. Metawe meu chi tukuel f\u00fcrelkefin ta muska; femuechi deumanenoel chi muska kochikellelai, k\u00fcmekelai mai.<\/li>\n<li>Rupan m\u00fcltr\u00fcnnyekelu ta kachilla an\u00fckununekei ta challa k\u00fcitral meu. Pichintu wadk\u00fclu tukulelnekei kom m\u00fcltr\u00fcn ka tufeichi metawe meu m\u00fclelu; ka ta\u00f1i k\u00fcme deif\u00fckunuael tuaikununekei. Fentrentu wadk\u00fclu flan lewetui ko; fei ula yenskei futake metawe meu mese\u00f1 pinelu ta\u00f1i kochifureael lle mai. Mese\u00f1 meu epuwentu meu ta k\u00fcmei ta tufeichi muska ta\u00f1i putukoneael.<\/li>\n<li>Tufa-ula aime\u00f1 winkaulu chi che tukulelkefi ta challa \u00f1i muskapel re m\u00fcltr\u00fcn ka ta\u00f1i kochi-f\u00fcreael tukulelnekei ta lakan manchana. Femnechi mai kimnekei muska ta nielu tofk\u00fc \u00f1i m\u00fclem\u00fcnun lakan; \u00fclemunun lakan nelai tofk\u00fc lle mai. Femnichi deumanekei muska trawun meu putuel.<\/li>\n<\/ol>\n<div id=\"thebe-455831593\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>The Importance of Muday in Mapuche Culture<\/h2>\n<p>Muday is both a nourishing and a ceremonial drink. It is used in Mapuche celebrations to bless and mark important events, and its preparation is considered an act that brings the community together.<\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. How much alcohol does muday have?<\/h3>\n<p>Traditional muday is low in alcohol, because its fermentation is short, 24 to 48 hours. It is drunk mainly as a nourishing, refreshing drink rather than for its alcoholic effect.<\/p>\n<h3>2. Can chewing be replaced with barley malt?<\/h3>\n<p>Chemically, barley malt provides enzymes that also turn starch into sugars. The result would no longer be traditional muday, because the cultural character of the process would be lost and the drink would in practice be a wheat and barley beer.<\/p>\n<h3>3. Why is ulmo honey often used?<\/h3>\n<p>Ulmo honey, typical of southern Chile, adds sweetness and a floral aroma that complements the flavor of the cooked wheat. It is added when serving, once the drink has reached the desired level of fermentation.<\/p>\n<h3>4. Which microorganisms are involved in the process?<\/h3>\n<p>Besides environmental yeasts, lactic acid bacteria usually take part in muday. The result is a <a href=\"https:\/\/www.thebeertimes.com\/que-es-la-fermentacion-mixta-familias-cepas-e-interaccion-microbiana\/\">mixed fermentation<\/a> that gives it a slightly sour touch and helps preserve the drink for a short time.<\/p>\n<h3>5. How can you tell if muday has over-fermented?<\/h3>\n<p>If the aroma becomes sharp and vinegar-like, or if a thick, dark film forms on the surface, acetic fermentation has taken over. Good muday smells of fresh grain, bread and yeast.<br \/>\n<script type=\"application\/ld+json\">{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"1. How much alcohol does muday have?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Traditional muday is low in alcohol, because its fermentation is short, 24 to 48 hours. It is drunk mainly as a nourishing, refreshing drink rather than for its alcoholic effect.\"}}, {\"@type\": \"Question\", \"name\": \"2. Can chewing be replaced with barley malt?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chemically, barley malt provides enzymes that also turn starch into sugars. The result would no longer be traditional muday, because the cultural character of the process would be lost and the drink would in practice be a wheat and barley beer.\"}}, {\"@type\": \"Question\", \"name\": \"3. Why is ulmo honey often used?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ulmo honey, typical of southern Chile, adds sweetness and a floral aroma that complements the flavor of the cooked wheat. It is added when serving, once the drink has reached the desired level of fermentation.\"}}, {\"@type\": \"Question\", \"name\": \"4. Which microorganisms are involved in the process?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Besides environmental yeasts, lactic acid bacteria usually take part in muday. The result is a mixed fermentation that gives it a slightly sour touch and helps preserve the drink for a short time.\"}}, {\"@type\": \"Question\", \"name\": \"5. How can you tell if muday has over-fermented?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"If the aroma becomes sharp and vinegar-like, or if a thick, dark film forms on the surface, acetic fermentation has taken over. Good muday smells of fresh grain, bread and yeast.\"}}]}<\/script><br \/>\n<script type=\"application\/ld+json\">{\"@context\": \"https:\/\/schema.org\", \"@type\": \"Recipe\", \"name\": \"Traditional Mapuche Wheat Muday\", \"image\": \"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Receta-de-muday-de-trigo-mapuche.jpg\", \"author\": {\"@type\": \"Person\", \"name\": \"Carlos Uhart M.\"}, \"description\": \"Traditional recipe for wheat muday, the ancestral Mapuche beer of Chile and Argentina, fermented after part of the grain is chewed.\", \"prepTime\": \"PT30M\", \"recipeYield\": \"6\", \"recipeCategory\": \"Beverages\", \"recipeCuisine\": \"Mapuche\", \"recipeIngredient\": [\"2 cups of hulled wheat\", \"5 liters (1.3 gallons) of water\", \"Honey (optional)\", \"Mint leaves (optional)\"], \"recipeInstructions\": [{\"@type\": \"HowToStep\", \"text\": \"Put the clean wheat in a large pot, cover with water, bring to a boil and cook for about 60 minutes or until tender, adding water if needed so it does not dry out. Remove from the heat, drain carefully and let it cool uncovered.\"}, {\"@type\": \"HowToStep\", \"text\": \"Take about 4 tablespoons of the cooked wheat and chew it for about 30 seconds, so that saliva mixes with the grains and provides the enzyme that turns starch into sugars. Process the rest of the wheat in a food processor with 10 to 15 two-second pulses until it is partly ground.\"}, {\"@type\": \"HowToStep\", \"text\": \"Boil 3 liters of water and let it cool until it can be touched without burning. Add the ground and the chewed wheat, stir until the mixture looks milky and transfer it to a jug or water dispenser covered with a clean cloth.\"}, {\"@type\": \"HowToStep\", \"text\": \"Leave it at room temperature for 24 to 48 hours, depending on the level of fermentation you want. Serve the muday in medium glasses and, if you like, sweeten it with a little ulmo honey or add a few mint leaves.\"}], \"cookTime\": \"PT1H30M\"}<\/script><\/p>\n<div id=\"thebe-4226854127\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/chicha-de-jora-recipe-how-to-make-the-ancient-inca-beer\/\">Chicha de Jora Recipe, How to Make the Ancient Inca Corn Beer<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/how-saliva-from-your-mouth-was-used-to-make-beer\/\">How Was Saliva from Your Mouth Used to Make Beer Before Malting and Mashing?<\/a><\/li>\n<\/ul>\n<div id=\"thebe-4135180300\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Muday is the ancestral Mapuche beer made from cooked wheat, fermented after chewing part of the grain. Traditional recipe, the science behind it and a Mapudungun text.<\/p>\n","protected":false},"author":1,"featured_media":41745,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21155],"tags":[21652,21474,21197,22194,21180,21653],"class_list":["post-46917","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","tag-ancestral-beer-en","tag-argentina-en","tag-chile-en","tag-free","tag-recipes","tag-wheat-en"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/46917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=46917"}],"version-history":[{"count":2,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/46917\/revisions"}],"predecessor-version":[{"id":50266,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/46917\/revisions\/50266"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/41745"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=46917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=46917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=46917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}