SC - malt

[Nick Sasso]

The chewing, in all likelihood replaces the mashing process.  the
enzymes in the saliva convert the starches to fermentable sugars which
would then be fermented by airborne (?) yeasts.  It is a cool experiment
for kids: take an unsalted saltine cracker and chew it continuously
without swallowing. . . it eventually turns sweet.  That is the
enzymatic breakdown on complex carbohydrates into simpler sugars.

It is try ingenious what cultures have developed as techniques simply to
find ways to make alcoholic beverages.

niccolo difrancesco

Jenn/Yana wrote:
> 
> >I suppose it's possible to brew with fresh, green/sweet corn; it
> >probably has some fermentable sugars in it. Or is this like the South
> >American stuff whose name escapes me, which is done by introducing
> >amylase to the maize (by chewing it and spitting it out...yum)?
> >
> >Adamantius
> 
> It was made by the Inkas/Incas.  The drink is called "chicha" and yes, it
> is made by chewing maize and spitting it into a container and letting it
> ferment via saliva.  Interestingly, the Inkas had no fired pottery until
> the existence of chicha apparently prompted the desire for stoneware
> vessels (2000-800 BCE).  Incredibly interesting food fact, IMO.  A student
> in last summer's "Ancient Technologies" class did his final paper on chicha
> and actually made some and passed it around.  According to my teacher it
> was pretty good.  If I take the class this summer, I am going to try to do
> some sort of food-based project.
> 
> --Yana
> 
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