Brewing in the Andes-Peruvian Chicha | Uncorked

Chew, spit, brew! Everywhere on earth, where humans have settled, we can find unique cultural traditions of fermentation from indigenous sources. In Peru, chicha is the brew and spit is the catalyst!
Select images courtesy of Ryan Williams/Cerro Baúl Archaeological Project”
Generously supported by The Grateful Dane.
Created with support from Humanities Texas, the state affiliate of the National Endowment for the Humanities.
Follow Archaeology Now Houston
archaeologynow.org/
/ archaeologynowhouston
/ archaeologyhou
bit.ly/2XfhcFl

[@catcatmatt]

Love those ending lines about “seeing past the centuries.” Feeling connected to members our species past the veil of time is something special.

[@ArchaeologyNow]

So glad you've discovered one of our favorites too! And yes...it is special. Thank you

[@hizurumegumi5727]

Ohh interesting being a historian and someone who wants to recreate things from history I love these types of videos and plus its interesting to hear of how alcohol is made

[@ArchaeologyNow]

Hope you've had a chance to enjoy the whole series. Everyone had a lot of fun putting it together.

[@nicholasrebel9021]

I really enjoy the content of your these video's, however I think the background music can be pretty distracting at times. Would you reconsider the volume intensity for the music for future uploads?

[@ArchaeologyNow]

Thanks for your feedback. We'll work on that.

[@lovefunbeer]

Very dope video. Shared it's with my Tribe. I never knew this.

[@ArchaeologyNow]

Check out the other videos in the "Uncorked" series!

[@derekfrost8991]

Great video. I'm really interested in how they made beer without modern equipment. I make a very hazy rye beer using just a saucepan and it looks like pond water but tastes great.. :)

[@x3lldanierallsanllx3]

Hello, i found your videos and i must say, i'm very impressed with the investigation and the way you managed to narrate not only the theme of the video but also interweave a bit of history and culture in it. I'm peruvian, and it was nice to hear all of this in a very respectful way, i liked it :) Also i got some ASMR from the music and the tone of your voice, so that was another surprise. Anyways, i also wanted to say that i was taught in school that those were Aribalos as well, i don't think i've heard to other term in history class but it makes total sense and other name sounds like it's quechua (one of the many dialects of ancient and modern andes region). I subscribed cause this video was cool. God job!

[@ArchaeologyNow]

We're so glad you've liked the video. We think the scholars have done an amazing job! We will pass along your comments. Thank you so much!

[@dkeith45]

I've seen a couple of documentaries where jungle people in South America make Chicha using the chewing method. I'm curious of the entire method. Is the corn cooked first then chewed then spit into the fermenting vessel?

[@ArchaeologyNow]

We will send your question to the speaker!

[@sherryherran8546]

While you are looking into South America, do a research on Tocosh is a type of vegetables base (potatoes) antibiotics non lactic, it is believed is pre inca and it smells like hell but people in the Andes eat it, I haven't be able to get over the smell so I have no idea how it tastes.

[@ArchaeologyNow]

We hope to do a series on food of the Inca!

[@sherryherran8546]

@@ArchaeologyNow that is food-medicine.