Chicha: Pre-Columbian brewing traditions of South America

YCC 3

Mark Thomson, markthomson@ferris.edu, Department of Physical Science, Ferris State University, 820 Campus Drive ASC 3096, Big Rapids, MI 49307 and Jodi Shepard, jodishepard@ferris.edu, Ferris Library for Information, Technology and Education, Ferris State University, 1010 Campus Drive, FLT 140F, Big Rapids, MI 49307.
Fermentation and alcohol production play an important role in many indigenous cultures. Preparation of Chicha, a corn beer used through much or pre-Columbian South America is an example of this tradition. Preparation of Chicha is unique among examples of beer and fermentation chemistry because the grain used was not malted. Methods of preparation will be discussed as well as the societal conflicts that arose when European fermented beverages such as beer and wine were introduced.
 

The Chemistry of Alcohol
1:30 PM-4:15 PM, Sunday, April 6, 2008 Marriott Convention Center -- Julia, Oral

Younger Chemists Committee

The 235th ACS National Meeting, New Orleans, LA, April 6-10, 2008