A short history
Corn beer, known as chicha, has been brewed in the Andes for thousands of years. Archaeologists have found evidence of large-scale chicha brewing at Wari-era sites such as Cerro Baúl in southern Peru, dating to around 600–1000 CE. Brewing was a way for rulers to host feasts, build loyalty and organise labour.
Under the Inca Empire, chicha was central to politics and religion. It was offered to the gods, poured onto the earth for Pachamama (Mother Earth), and served at state feasts. Chosen women called aqllakuna brewed it in huge quantities. Traditionally, some chicha was made by chewing corn so saliva enzymes could convert starch into sugar, a practice now largely replaced by malting.
Spanish colonists introduced European-style beer, and industrial brewing grew in the 19th and 20th centuries. Brands such as Cusqueña, Cristal and Pilsen Callao became national favourites.
The beer culture
Chicha de jora is made from jora, sprouted and dried corn. The corn is boiled, strained and fermented for several days in clay pots, producing a cloudy, lightly sour and often low-alcohol drink. Its flavour varies by region and brewer. In the highlands, family-run chicherías still display a red flag or flowers on a pole to show that fresh chicha is ready.
Chicha is still used in festivals and rituals. Many people pour a little on the ground before drinking as an offering to Pachamama. It also appears in Peruvian cooking, such as in some stews and marinades.
Chicha morada, made from purple corn, fruit and spices, is a popular non-alcoholic cousin. Lagers dominate everyday drinking, and a craft scene has grown in Lima, Cusco and Arequipa, using ingredients like quinoa, coca leaf, purple corn, maca and native fruits.
Signature styles
- Chicha de Jora: traditional fermented corn beer, cloudy, tart and earthy.
- Chicha Morada: a sweet, spiced purple-corn drink, usually unfermented.
- Andean Lager: clean pale lagers like Cusqueña.
- Craft ales with native ingredients: modern beers celebrating Andean biodiversity.
Traveler’s tip
In the Sacred Valley near Cusco, look for chicherías with the red flag and try a glass of chicha alongside local dishes. Sip slowly and adjust to the altitude first. Ask about frutillada, a strawberry-infused chicha popular in the Cusco region, and join in the offering to Pachamama.