The Many Flavors of Chicha in Peru

In Peru, the word chicha carries deep cultural significance, referring to a range of traditional beverages with ancient roots. The most well-known varieties are chicha de jora, a fermented corn beer, and chicha morada, a sweet, non-alcoholic drink made from purple corn. Both are staples of Andean life, yet they serve different purposes and have unique flavors.

Chicha de jora dates back to ancient Peruvian cultures where it was brewed for ceremonies and daily consumption on the coast, in the highlands and wherever corn was cultivated. Made by fermenting corn, this homebrewed beer (although some also make a popular quinoa variation) has a mild alcohol content and a slightly sour taste. It is still widely produced in rural communities, often in chicherías—small, family-run spots marked by a red flag  or plastic bag hanging outside. The brewing process is a community affair, requiring patience and traditional techniques passed down through generations.

In contrast, chicha morada is a refreshing, non-alcoholic drink made by boiling purple corn with pineapple, cinnamon, and cloves. Slightly sweet and rich in antioxidants, it is enjoyed throughout Peru, especially as a cool beverage on warm days.

At La Base Lamay, we offer immersive experiences that reveal the secrets of chicha making. Guests can visit local families who brew chicha de jora using ancestral methods, taste this traditional drink fresh from the source, and even learn how to make chicha morada. As part of our commitment to regenerative tourism, these encounters celebrate local heritage while supporting community-based initiatives in Peru’s Sacred Valley.