Dosade

Dosade refers to a type of fermented alcoholic beverage originating from the Andean region of South America, particularly Peru and Bolivia. Historically, it was made from a variety of grains, most commonly corn (maize), but also quinoa and other local crops. The fermentation process typically involved chewing the grains, which converts starches into sugars through enzymes in the saliva, and then allowing the mixture to ferment. This traditional method is similar to that used for chicha.

Modern production of dosade may involve different yeasts and processes, but the core concept of a fermented grain beverage remains. It is often consumed during festivals and social gatherings. The flavor profile can vary depending on the ingredients and preparation method, but it is generally described as mildly sweet and sometimes slightly tart. Dosade is a significant cultural drink in its regions of origin, reflecting a long history of agricultural and culinary traditions. Its preparation and consumption are often intertwined with community rituals and celebrations.