"Pulque" is made by the Tarahumara Indians of the northern Sierra Nevadas from the sap of an agave cactus plant. The sap is gathered by first cutting a cup-shaped cavity in the cactus. The sap that gathers in the cavity is removed on a daily basis to prevent the cavity from sealing itself. The sap is then used to make pulque.


  • 1 gallon agave sap

  • enough water to thin the sap to a consistency slightly thicker than a barley beer wort

  • yeast


  1. Mix the sap and the water in a fermenter and pitch the yeast.

  2. Allow the mixture to ferment completely then bottle.

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