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© ARQUEOLOGIA IBEROAMERICANA 5 (2010), 23–35. ISSN 1989–4104. <http://www.laiesken.net/arqueologia/>

PRODUCTION OF MAIZE BEER AT A WARI SITE
IN THE AYACUCHO VALLEY, PERU 1

*
Lidio M. Valdez, Katrina J. Bettcher and J. Ernesto Valdez **
* McEwan University, University of Lethbridge, University of Alberta, Canada; ** University of Huamanga, Ayacucho, Peru

ABSTRACT. Alcohol consumption is not just a current da con la producción de bebidas fermentadas en el pasa-
phenomenon; archaeological findings demonstrate that do. Aquí utilizamos la evidencia proveniente del sitio de
many ancient civilizations around the world also made Marayniyoq, perteneciente al Horizonte Medio y ubica-
fermented beverages from a variety of products, includ- do en la sierra central del Perú como un ejemplo para
ing maize. However, the archaeological study of ferment- discutir la producción de las bebidas fermentadas.
ed beverages is not straightforward because the raw
materials used in alcohol production are recovered only PALABRAS CLAVE: producción, bebida fermentada,
under exceptional conditions of preservation and the cerveza, maíz, Wari, Ayacucho, Perú.
equipment remains are fragmentary. In this paper, our
aim is to consider how ethnographical and ethnohistori-
cal data may be used to better interpret the potential ar-
chaeological evidence for the production of fermented OOD AND FERMENTED BEVERAGES ARE AMONG THE MOST
beverages. Here we use as an example the Middle Hori- ordinary aspects of human life (Pollock 2003: 18).
zon site of Marayniyoq, from the Peruvian central high- FLikewise, “food is intrinsically social” and that “so-
lands to discuss the production of fermented beverages. cial relations are defined and maintained through food”
(Gumerman 1997: 106). Equally, fermented beverages
KEYWORDS: production, maize, beer, Wari, Ayacucho, play a crucial role in the economic and political arenas of
Peru. every society, past and present. Indeed, it is from com-
petitive social interactions that involve drinking that
Received: 8-2-2010. Accepted: 5-3-2010. emerge “future leaders, future spouses, and future rivals”
(see DeBoer 2001: 230). Therefore, “one wonders how
TÍTULO: Producción de bebida fermentada en un sitio history would have progressed without fermented bever-
Wari del valle de Ayacucho, Perú. ages to toast successes, dull the pain of failure, and in
general the establishment of interpersonal relations”
RESUMEN. El consumo del alcohol no es un fenómeno (Morris 1979: 21).
actual; la evidencia arqueológica demuestra que muchas The production and consumption of fermented bever-
de las antiguas civilizaciones alrededor del mundo tam- ages is widespread (Heath 1987: 99; Dietler 1990: 359,
bién produjeron bebidas fermentadas de una variedad 2006: 232; Valdez 2006: 73) and as old as the earliest
de productos, incluido el maíz. Sin embargo, el estudio civilizations (Morris 1979; DeBoer 2001; Dietler 2006;
arqueológico de las bebidas fermentadas no siempre es Dietler & Herbich 2001). Of particular interest is that
directo debido a que la materia prima se recupera sólo many of the staple crops around the globe, such as rice,
ocasionalmente y bajo condiciones excepcionales, mien- barley, wheat, maize and manioc provide the raw materi-
tras que los instrumentos y utensilios empleados en di- als for the production of alcohol (Jennings et al. 2005),
cha producción son fragmentarios. En este trabajo, es leaving open the possibility that plant domestication per-
nuestra intención destacar cómo evidencia etnográfica haps was tied to the production of fermented beverages
y datos ethnohistóricos pueden ser útiles para una mejor (Katz & Voigt 1986). The widespread acceptance of fer-
interpretación de la evidencia arqueológica relaciona- mented beverages is highlighted by the fact that by the
time of European colonial expansion, most of the world’s
populations consumed some kind of alcohol, North Amer-
1 Paper presented at the 40 Annual Chacmool Conference “Eat,
th
icans and some inhabitants of the Pacific being the few
Drink and Be Merry: The Archaeology of Foodways” held between
10 and 12 November 2007. exceptions (Dietler 2006: 232). Underlining the impor-
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