Cerveza Parap
| Type | Beer |
|---|---|
| Subtype | Lager |
| Country of origin | Parap, Wechua Nation, Nouvelle Alexandrie |
| Introduced | 1689 AN |
| Manufacturer | Cervecería Parap S.A. |
| Color | Golden to amber |
| Flavor | Clean, slightly malty, subtle maize notes |
| Ingredients |
|
| Alcohol by volume | 4.8% |
| Serving temperature | 4-6 degrees |
| Standard drinkware | Pilsner glass, traditional wikipedia:qiru cup |
Cerveza Parap (Wechua: Parap aqha; Martino: Cerveza Parap) is a lager beer produced in Parap, the capital of the Wechua Nation, by Cervecería Parap S.A. First brewed in 1689 AN, the beer incorporates highland barley and maize grown in the Rodinia river valleys, fermented with glacial spring water drawn from aquifers beneath Mount Lacara.
History
Cervecería Parap was established in 1689 AN by Martín Quispe Huanca, a brewer who had trained in Alduria before returning to his home city. The brewery's original facility occupied a converted tambo (waystation) in the Chinchasuyu quarter of Parap, where the natural temperature of the highland cellars provided ideal lagering conditions without mechanical refrigeration.
The brewery expanded in 1712 AN with the construction of a modern facility on the outskirts of the city, though it retained the original cellars for aging its premium reserve batches. By 1720 AN, Cervecería Parap had begun exporting to Alduria and Santander via the Interurbanos rail network.
Production
The brewing process uses a grain bill of approximately 70% highland barley and 30% maize, a proportion that reflects traditional Wechua brewing techniques adapted to lager production. The maize is sourced from cooperatives in the Qullasuyu and Antisuyu districts, where high-altitude growing conditions produce smaller, denser kernels with concentrated starch content.
Water for the brewing process is drawn from the Lacara aquifer, which filters through volcanic rock formations beneath Mount Lacara. The brewery maintains its own pumping station and conducts regular mineral analysis to ensure consistency across production runs.
Fermentation occurs in temperature-controlled vessels at 8-12 degrees for 14 days, followed by a lagering period of six weeks at 0-2 degrees. The reserve variant, Parap Reserva, undergoes an extended 12-week lagering in the original old cellars.
Distribution
Cerveza Parap is distributed throughout Nouvelle Alexandrie and is available in Constancia and Natopia through import agreements. The beer is served at the Parap International Music Festival and the state receptions of the Wechua regional government.
