Fig. 3From: Ethnobiology of algarroba beer, the ancestral fermented beverage of the Wichí people of the Gran Chaco I: a detailed recipe and a thorough analysis of the processPreparation of algarroba beer. a Grinding algarrobas in a wooden mortar. b Optimal size of the raw material, jwa’ay-lhipey (algarrobas parts/pieces). c Algarroba beer at initial time. d Algarroba beer after 24 h of fermentationBack to article page