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I found the following on the Zymurgy RT on GEnie.

Tiswin (Corn Beer)

10 to 12  lbs of dried corn
 4 1/2 gal. of pure spring water
 5 sticks of canela
 8 piloncillo cones
 1 orange peel
 1 lemon peel

  Roast corn in a moderately heated oven until the corn is a light brown
 color. Grind the corn (coarse) and place in a large heavy crock. Add all
 the water, citrus peel, canela, and piloncillo. Cover and let the
 mixture ferment. Fermentation will take about 8 to 9 days during
 cool weather or 4 to 5 days in warm weather.
  Strain through a cheesecloth, call your closest friends, and drink
 right away.
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- note: "The old Apache recipe calls for soaking corn and sprouting it
until the seedlings are 1/2 inch long, grinding the sprouts, and boiling
them. The resulting mash was then sweetened with mesquite flour or saguaro
syrup and allowed to ferment in a brewing jar that was never washed so as
to retain the organisms for fermentation. The finished product had to be
drunk within a few hours after it was prepared or the alcohol became acetic
acid, giving the beverage a sour taste."

Recipe research provided courtesy of Native Food List members
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Linda Blanchard
[log in to unmask]
Midland TX