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Nov 5, 2006 05:26 PM

Corn beer?

What beer is made from corn?

There is Chicha, Andian beer made with a maize called jora.

Supposedly in the early part of the 20th century, around Western Kentucky, they brewed a corn beer using a large kernal type of field corn

There is tesguino, a ceremonial brew made in Chihuahua, Mexico.

I see recipes online for brewing your own corn beer

Is there any corn beer that is sold commercially? Most reports compare it to tasting like apple cider.

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  1. Tiswin is a corn beer of the indian pueblos of New Mexico. Phyllis Hughes' _Pueblo Indian Cookbook_ (Museum of New Mexico Press, 1972) (easily found) has a recipe.

    As a home brewer, I find that the addition of corn sugar can render an otherwise good brew rather insipid, so I work pretty hard to avoid it. The thought of a dedicated corn beer doesn't much interest me. But then, we all have different tastes.

    1 Reply
    1. re: Erich

      I doubt that corn and dextrose lend the same qualities to beer, or perhaps you're just turned off by the association due to your experience with dextrose.

    2. I recall Kentucky common beer, but I don't believe this was brewed exclusively from corn.

      1. i dont know of any commercially available corn beers out there. love to try one tho. i can see it maybe working, just owing to corn's innate sweetness. oh well, let us know if you get ahold of anything worthwhile.

        btw, anyone out there try magic hat's SAINT GOOTZ dark wheat? i had it last night for the first and it was pretty decent. will have another go and see what its all about.

        1. presidente from the dominican republic is made with corn, budweiser also has a good amount of corn in it.

          4 Replies
          1. re: warrenr

            Budweiser famously is not made with corn.

            1. re: Jim Dorsch

              Yeah, Bud is forty percent rice. It's the most rice that the law will allow.

                1. re: therealbigtasty

                  Among Federal agencies in the US, there are two conflicting definitions of "beer" and "malt beverage". ("Malt Beverage" being the TTB's catch all term for all "beers"- lagers, ales, porters, stouts as well as near beers, "malternatives", etc. It is NOT only a reference to non-beer products like the malt-based flavored stuff, as is commonly believed by some).

                  The IRS definition does not specify ANY malted barley percentage (or hops, for that matter)- instead allows for malt "substitutes" -grains or sugars. The TTB (successor to the old ATF) specifies *at least* 25% malted barley and 7.5 lbs of hops per 100 barrels (so, in Miller Lite's case- 2.5 lbs times 3). Read all about (complete with lots of legalese that'll make you WANT a beer afterwards) here

                  So, *in theory* a "beer" could have up to 75% adjunct content and still be labeled as such, but most industry sources put the "high" point in the US at around 50% - not counting the "neutral malt beverage base" flavored malternatives. In general, the TTB definitons of beer types is rather, um, let's say, "generous". They're more concerned with "place" names that any adherence to "style", that's for sure.

                  The subject of both hops and malt usage in modern beers has come up with both the desire to brew gruits and other non-hopped older styles as well as the demand for gluten-free "beers". (In the latter case, the TTB recently announced they were giving the FDA the responsibility to regulate them).

                  Postscript - Oh, damn, just realized this is a 3 year old thread resurrection ...

            2. Quite right, Jim - RICE is their big mistake.

              You know, Jim, you might be right about dextrose not imparting the same qualities to beer as whole corn. Maybe I'll give it a shot - after all, I am a Hoosier who grew up around a lot of corn.

              1 Reply
              1. re: Erich

                You've probably seen recipes for pre-prohibition pilsner, including a measure of corn.