Talk to Travis Rupp at Avery Brewing Company or Sam Calagione at Dogfish Head Brewery about brewing ancient beers, and they’ll share many insights, including this bit of news: mouthfeel can take on a whole new meaning. For example, the traditional method for making chicha, an ancient Peruvian fermented beverage, can involve a fair amount of chewing and spitting maize in a process known as known as salivation. Even small batches require hours of munching. Many brewers in modern day Central and South America, lacking mash tuns, still employ the method to convert complex starches into fermentable sugars.
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