The good folks at Dogfish Head decided they wanted to brew a batch of chicha, the traditional corn beer of some parts of Latin and South America.
Now, if you’ve read Tim Cahill, you probably know that part of the chicha fermentation process is for the village women to chew up the corn and spit it into the vessels the chicha ferments in. (If you haven’t read Tim Cahill
Being dedicated craft brewers, the good folks at Dogfish Head wanted to follow the process exactly. There’s just one small problem with that; you have to chew up a heck of a lot of corn to brew a reasonably sized batch of chicha.
“The 20 pounds that we were hoping for was going to go into a five-barrel batch,” Mr. Calagione said. “If we went to production, the smallest tank would be 200 barrels.” He did the math. “We’d need 40 times this much. We would have to chew 800 pounds of this.”