Traditionally, barley malt is the most common cereal used in the brewing process. Nowadays, as a result of the increased consumption of craft beers, the use of alternative cereals and non-traditional ingredients in the brewing process has increased.
By the time that the New World was invaded by Europeans, beer was already present. Columbus drank corn beer offered to him by Native American Indians.
Throughout sub-Saharan Africa, maize is the grain of choice to produce traditional cloudy and opaque (maize) beers. The key ingredient of these beers is maize malt, which provides hydrolytic enzymes (especially amylases to ferment sugars into ethanol and carbon dioxide), starch (the source of fermentable sugars), yeast nutrients and beer flavor and color substances.
Peruvian chicha de jora a corn beer is one of the most ancient traditional beverages produced through maize fermentation. This is a clear, yellowish, effervescent drink, with a low alcoholic content (1–3%) similar to a beer, consumed since pre-Hispanic times using primarily local maize varieties.
Another corn beer is Tesguino. It is the Mexican name for the corn beer which is common to most of the tribes of Northern Mexico.
Corn beer: Beer made from corn
