Had to bump this one,as a buddy & I on here are researching the drink of our ancestors called tizwin,pronounced tizween. Kiowa,Apache,& Commanche are all of the athabascan people who crossed the bearing straight land bridge into North America some 35,000 years ago. tiswin is the mexican native counterpart of the drink that used corn & cactus,or North American aloe bulb sliced,roasted,& boiled.
The corn beer our ancestors new was dried on the stalk,then soaked till sprouted,& dried in the sun. Then ground (I think cracking it in a mill would be interesting) Boiled till reduced about 50%. Then cold water added to that. It was then dumped in a barrel,& the process repeated till the barrel was full.
We're wondering what sort of lambic yeast to use to ferment it in the modern context??? Still waiting for answers from Midwest,but we've def got their interest. We just wanna pit bbq some food,drink Tizwin,& speak of the old ones. Kinda our way of honoring our ancestors with something unknown to the white side of our family.
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Everything works if ya let it-Roady(meatloaf)
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