Chicha is brewed like beer and not distilled. It lacked hops and lacked the carbonation since it was not bottled or put in kegs. It was not all that great a brew but is what a remote Inca Andean village was capable of. It was ladle dipped from an open bucket and poured into a glass or in this case a communal gourd that was passed around. Before drinking you spilled a bit on the dirt floor for Pachamama (Mother Earth Goddess). There was quite a bit of spilling from some in our group that didn’t care for the taste. [;)] We had chicha at other times in a humble farm house and a well to do lawyers house with marble floors. We still spilled in honor to Pachamama. [:)]