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It is traditional for families to offer chicha to arriving guests. Children are offered new chicha that has not fermented, whereas adults are offered fermented chicha; the most highly fermented chicha, with its significant alcohol content, is reserved for men.
Chicha de jora is a corn beer or chicha prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels (traditionally huge earthenware vats) for several days.
Coyol wine, or chicha de coyol is a fermented alcoholic beverage made from the sap of coyol palms.It originates from Nicoya, Costa Rica but extended to southern Mexico and certain regions of Central America like Nicaragua and Honduras [1] Juticalpa in Honduras, the rest of Costa Rica, and Río San Juan Department and Chontales Department, Nicaragua are all known for their traditions of coyol wine.
Chicha: 1.0–11% (usually 1–6%) 1.00 ... However, since 1980, alcohol proof in the UK has been replaced by alc/vol as a measure of alcohol content, avoiding ...
However, if you’re drinking more frequently, several times a week or nightly, the type of alcohol becomes more significant due to its calorie and sugar content."
Chicha morada is a beverage originated in the Andean regions of Perú but is currently consumed at a national level. [1]Chicha morada served in restaurant in Lima. The base ingredient of the drink is corn culli or ckolli, which is a Peruvian variety of corn known commonly as purple corn which is abundantly grown and harvested along the Andes Mountains.
A qiru [1] [2] (also spelled kero, quero, and locally also qero) is an ancient Andean cup used to drink liquids like alcohol, or more specifically, chicha. [3] They can be made from wood, ceramics, silver, or gold. [3] They were traditionally used in Andean feasts.
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