hist-brewing: tibetan beer

[allotta]

Hi folks,  If you can get the Spring 1994 issue of  Zymurgy  vol. 17 #1
there is a great article on making chang and chicha.  The article
further states if you can't find or make the appropriate yeast cake, you
can substitute koji & ale dried ale yeast.

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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