{"id":47244,"date":"2026-06-29T11:07:10","date_gmt":"2026-06-29T15:07:10","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=47244"},"modified":"2026-06-29T15:34:20","modified_gmt":"2026-06-29T19:34:20","slug":"the-vindication-of-corn-in-beer","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/the-vindication-of-corn-in-beer\/","title":{"rendered":"The Vindication of Corn in Beer: From Pre-Columbian Chicha to Mexican Lager"},"content":{"rendered":"
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No ingredient in the history of beer has carried more contradictions than corn. It was being fermented on the American continent thousands of years before the first European barley arrived.<\/p>\n

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Corn for brewing beer<\/figcaption><\/figure>\n

It was adopted by industry as a symbol of efficiency and condemned by the craft movement as a symbol of inferiority. Today it is being reclaimed in some of the most interesting beers in the hemisphere. This is its full story.<\/p>\n\n