hist-brewing: tibetan beer

Carl Betlan cdbetlan at ucdavis.edu
Tue Jun 2 08:07:03 PDT 1998


	We have a yeast in our brewing lab that is from Tibet which is
used in producing an indigenous alcoholic beverage. The beverage uses
millet and rice to derive fermentables. If you are interested in its use I
will see what I can do about getting it to you.

	-Carl


On Mon, 1 Jun 1998, allotta wrote:

> Dear Evan,
> Chang (jang & other) is usually produced from rice primarily.  Other
> grains may be used, but in tibet and the orient, rice is the predominate
> grain.   It is brewed similar to sake.  You need to make a jui (wort for
> sake) similar to a Chinese, not Japanese variety.
> I suggest you read Fred Eckert's book on sake.  Also Zymurgy had a
> special issue 4 or 5 years ago regarding indeginious brews (chica,
> chang, and others).
> To convert the rice starches, you need koji (rice mold) which Eckert's
> book has sources.  Wyeast has a sake yeast that may be appropiate.  If
> you want to experiment, mix this with an ale or other speciality yeast
> that Wyeast sells.
> Good luck.  let me know when it's ready to drink.
> 
> Mark.
> 
> Arriano at aol.com wrote:
> 
> > Hi all,
> > I know that the dialogue here usually revolves around medieval beers
> > from
> > Europe, but I have been having trouble getting information on a type
> > of
> > ancient beer made in Tibet, Nepal and northern India.
> >
> > It goes by a variety of names (chang, jang, etc.) and uses various
> > grains, but
> > from what I understand it is the yeast cake that makes this specific
> > beer
> > special. I understand it is still made in some places.
> >
> > Does anyone have recipes or have more detailed information or know of
> > a source
> > that would give me more info? I would greatly appreciate it.
> >
> > Thanks,
> > Evan
> > arriano at aol.com
> >
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> 
> 
> 
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