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I edited the "Preparation" portion of the wikipedia page on Chicha, and I added multiple references. I tried to attach a screenshot of what the Chicha page looks like, but Wikipedia will not accept my photo. So, here's a link to it.
Chicha de jora is a corn beer prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels, traditionally huge earthenware vats, for several days.
Usually, the brewer makes chicha in large amounts and uses many of these clay vats to do so. These vats break down easily and can only be used a few times. The brewers can arrange their vessels in rows, with fires in the middle—to reduce heat loss. [21]
The process for making chicha is essentially the same as the process for the production of malted barley beer. It is traditionally made with Jora corn, a type of malted corn from the Andes. The specific type or combination of corn used in the making of chicha de jora[8] shows where it was made. [21] Some add quinoa or other adjuncts to give it consistency; then it is boiled. During the boiling process, the chicha is stirred and aerated so as to prevent overboiling. [21] Chancaca, a hard form of sugar (like sugar cane), helps with the fermentation process. Other ways of making chicha include having people chew the corn then spit it into water and letting the mixture ferment for a few weeks.[8]
After the milling of the corn and the brewing of the chicha, the drink is the sieved. Traditionally, it is sieved through a large cloth. This is to separate the corn from the desired chicha. [21]
In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry.[9] Naturally occurring ptyalin enzymes in the maker's saliva catalyses the breakdown of starch in the maize into maltose. (This process of chewing grains or other starches was used in the production of alcoholic beverages in pre-modern cultures around the world, including, for example, sake in Japan.) Chicha prepared in this manner is known as Chicha de Muko.[23]
Chicha morada is a non-fermented chicha usually made from ears of purple maize (maíz morado), which are boiled with pineapple rind, cinnamon, and cloves. This gives a strong, purple-colored liquid, which is then mixed with sugar and lemon. This beverage is usually taken as a refreshment, but in recent years many health benefits of purple corn have been found.[10] Chicha morada is Common in Bolivian and Peruvian cultures and is generally drunk as an accompaniment to food.