Rice Beer | Northeast Indian Tribal Brew
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- čas přidán 7. 09. 2024
- Ethnic tribes around the world have a traditional connect to food grain based fermented alcoholic drinks. In the North-east India, traditional rice beer is an indispensable part of tribal life and is attached culturally and even religiously to the community. Almost all the major tribes in Northeast India have a traditional way of preparing the rice beer.
Chubitchi is the traditional and most commonly prepared rice based alcoholic drink by the Garos, where the brewing and consumption is backed by the socio-cultural heritage and by folklores and festivals like Wangala.
Chubitchi can be prepared using cooked rice with the addition of starter culture which is locally known as Wanti. The locally available glutinous rice is preferred for making the Chubitchi. Sometime the rice is roasted before the preparation to impart to it a smoky aroma.
The starter cake know as Wanti, basically is ground and soft kneaded rice dough mixed with wild medicinal herbs and chilies. The dough is further made into small flat cakes and sundried on bamboo baskets. The dried Wanti can be stored for future use.
The wanti is commonly prepared using wild medicinal plants - Plumbago zeylanica L, Cherodendrum cordatum and Thelypteris clarkei.
The making process is really simple, cooked rice is spread on a bamboo mat or clean banana leaf and allowed to cool down, and then for about 4-5 kg of cooked rice 10 - 20 gms of wanti is crushed, added and mixed well. This mixture is stuffed inside a special earthen pot called Dika, a tubular bamboo sieve which is open at both the ends is placed at the center, where the fermented drink collects and can be easily harvested.
The earthen pot is sealed using banana leaves and clean cloth and is left to ferment for couple of weeks before it is actually harvested.
Rice beer is full of neutraceutical properties and research have proven that they are loaded with anti-oxidants, but only limited effort have been made for the commercialization of Northeastern beverages unlike Sake of Japan. Presently the traditional fermented rice beverages in Northeastern India are only prepared for local consumption at house-hold level, it definitely needs more highlight.
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This made me so thirsty, Nambie. A big thumbs up to you 😊
Hi, Its been SO long. how are you?
Hi is that a dry yeast or...??
Thank you, Nambi. You've actually taken NE cuisine to the next level internationally. Ardent follower and admirer ❤
there is a great business potential for these kind of beers provided if someone can market these varieties to peoples outside NE.
I love to hearing your english accent. Thanks for the recipe.
Thank you so much
Thank you so much , great help today
Thank you so much... great content 👌
Super sister.... I will make and use plant good result thank you...
I miss it a lot, Nambie. Sake is not same as our Haajpani or Luklao.
👍👍👍👍👏👏
How to make yeast ball with dry yeast?
question : is it really beer or wine? i feel like its wine .
also i hope it isnt something like vodka or rum because than if done any mistakes it can cause blindness.but regardless , pls answer my above question.
It is not distilled alcohol. It is just a fermented beverage. The pale yellow liquid which collects in the centre is called rice wine. The milk white one which is obtained after 1st and 2nd wash is mildly alcoholic and that is called rice beer.
What you are worried about is distilled alcohol similar to arrack. No this one is not that.
@@EatYourKappadawai we called balma in utrakhand and it is called jaadh very common in our place, taste like a chach or Mattha, like a curd fermented teast, don't make a hipe whole Himalayas reason makes it love you ❤
Good to be with you
In South India you can find rice beer easily,
In some village People make them in there home
Nice Nambie💕💕 🍻
Hey Sweetheart. Thanks.
Wow I need to try this!
Do let me know if it came well. Sticky rice gives the best rice beer.
Really awesome...!!
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Wow! U r awesome Nambie
Thank you. 😀
Mojja.
czcams.com/video/XQteYtXoaJc/video.html😯😯😯😯😋😋😋
I need some dawai and start brewing my own rice beer
He he .. cheers!
is fruit beer made in a similar fashion?
Yes you can do the same thing. It works best with Bananas and jackfruits
Hello dear friend, I am from Iran. Can we use sugar instead of koji? Or from honey?❤
Sugar or honey increases the alcohol content in the beverages...... You can use dry yeast as brewing agent.
I have ragi manis, is that suitable?
❤❤😍😋
You're like dianxi and liziqi of North east
We get wheat beer/pale ale fermentation yeast here in the UK. Wud that work for this kind of rice beer?
It will taste different. The (yeast) here is mixture of various wild leaves.
Starter yeast is called bakhor in Assamese. In Boro it is emao.Chu in Garo is Jou in Boro, and bitchi in Garo is bidwi in Boro.
So similar. The starter yeast is called Wanti in Garo.
How long do u keep for fermentation
I’d advice a month minimum and you can always try to taste it and if you want to make it stronger just keep it longer
😍😍😛
Theres no alcohol in my rice beer 😭 just a normal drink 😭😭😭😭
چقدر خوب زبان انگلیس بلدی
Adding sugar maybe dangerous.
And why it will be so?
Rice beer op
Idot we are not on English lecture tell fast
😂😂
Every budy makes it in Himalayas reasons Himachal to northern east .
You are beautiful 😁
Aww thank you
Can we use baking Yeast?
You can as a last resort, but it's not as good as the one that you make with traditional yeast ball.
@@EatYourKappa from where we can get?
@@KhasiKitchen I am not sure of where to get them in Meghalaya, as my village is in the Assam border? If you're in Assam go to one of those Roxy shops, they will have it.
@@EatYourKappa any idea to get from online?
You can get them from iewduh basa khaw area.
This is the reason for Dino's day drinking? 😂😂😂
Dai