Chicha is a traditional beer from Peru made from corn (cob). Not for the feint hearted this beer follows the main process for making any ale with some subtle differences.
Firstly to get the sugars in the corn to breakdown the corn is chewed and then the munched corn is spat out into a vessel. It is the amalaise in saliva that starts the breakdown process. Water is added and the natural yeast in the air and on the corn is allowed to ferment. After a few days the beer is filtered through hay and is then ready to drink.
It may look disgusting to mainstream drinkers but is quite drinkable and is generally around 3% in strength.
This beer for obvious reasons is not for the mass market and is often produced by small family units rather than breweries.
Modern processes can remove the 1st mucky stage by allowing the corn to begin to sprout and then drying prior to adding the water. Alternatively you can buy malted corn. Also modern filtering methods can remove the cloudiness and make it appear more palatable.
In addition during the fermenting stage a bag containing flavouring agents is added. This can be cinnamon, lemon or other suitable additives.