Chicha, the fermented beverage usually created from corn, was not consumed until after these people had eaten. Typically, they ate twice a day, then drank their chicha. Chicha is weakly alcoholic so in regular quantities would not be notably inebriating. However, at some festivals, massive amounts might be consumed.

Chicha, however, is the Spanish name for this beverage. The ancient Peruvians spoke Quechua, a language still extant. In the altiplano (low country) they spoke Aymara. In Quechuan, the name for chicha is aqa (or, a'kha). In Aymaran, the name is kusa. The Spanish name comes from their word for "to spit" ("chichal"). This didn't mean they didn't necessarily like it, but refers to the means by which this drink was produced.

Saliva, being a digestive agent, is capable of converting starches to fermentable sugars. This is not a process unique to the Andes, but was utilized throughout the world at different stages. The enzymes in saliva can process the conversion, although ancient people did not know why this was so, just that it was.

The brewers of aqa/chicha were women. These women were often referred to as the Virgins of the Sun (Mamakuna), so it can be seen that the brewing of this 'beer' held a ritualistic aspect. These women were also known as the Chosen Women of the King (Aqllakuna / Akh'yakuna). They would take and chew the corn in a very labor intensive process. This salivated corn was called "muko" - and not for mucus. This corn would then be fermented to create the drink. This chicha was made after turning it into flour. The flour would be moistened, rolled into balls, and chewed. Dried patties would be processed into the beverage.

In the 15th century, malted corn took precedence over the chewed and salivated variety, because of the increased speed of the new process. This malted corn was called "jora". Malting was done by soaking whole kernels, then allowing them to germinate. Shoots of an inch or so were then dried. This malting also released the sugars.

From this point, the actual brewing procedures remained similar. At the end of the brewing process, which took three days, ingredients such as allspice, anise, cinnamon, cloves, fennel, mint, and/or nutmeg/mace were added to the mix. Fermentation takes 3 to 6 days, whereupon the chicha is drunk.

Corn comes in many varieties, and popular chicha-making varietes are chuspillo (yellow, sweet corn), culli (cherry red to blackish - this chicha is burgandy-colored), and uchukilla (white, small eared, grows at higher elevations). The beverage is tart, and resembles a cider. Its coloration depends upon the corn it was brewed from.