Mastication! Saliva! (Eww, I know, but what grains can spit ferment?!)

[lifeisafarm]

I've read a lot about Chicha (corn based) before, and apparently there are other similar, lightly alcoholic ferments such as Kuchikamizake (rice based), or even Masato where, quote, "In the rainforest of Peru, locals chew yuca and spit the masticated root into jars for fermentation". Granted, yuca's a root and not a grain but...

I am wondering – in the name of science! – if this spit/chew method can be used to convert the starches of oats (or any other "tricksy" grains for that matter) into available sugars to brew with? From what I've read, regular cooking oats cannot (easily) produce beer without some already malted barley or similar being added into the mash. Quote, "Oats are extremely difficult to malt and to crush efficiently but their contribution to the flavour of certain speciality ales is significant". I'd love to experiment with something notoriously difficult by applying an ancient method to invent a totally novel drink!

 

[RM-MN]

The enzymes in your saliva are similar to those in malted grains and they work pretty much the same way. Those enzymes will convert any starch to some kind of sugar. You can also buy the amylase enzyme already separated for you so you don't have to spit on your grains. https://www.midwestsupplies.com/amylase-enzyme-1-lb

 

[lifeisafarm]

You can also buy the amylase enzyme already separated for you so you don't have to spit on your grains.

Oh that's neat, thank you!