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Hi folks, If you can get the Spring 1994 issue of <I>Zymurgy </I>
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.
<P>Mark
<P>Arriano@aol.com wrote:
<BLOCKQUOTE TYPE=CITE>Hi all,
<BR>I know that the dialogue here usually revolves around medieval beers
from
<BR>Europe, but I have been having trouble getting information on a type
of
<BR>ancient beer made in Tibet, Nepal and northern India.
<P>It goes by a variety of names (chang, jang, etc.) and uses various grains,
but
<BR>from what I understand it is the yeast cake that makes this specific
beer
<BR>special. I understand it is still made in some places.
<P>Does anyone have recipes or have more detailed information or know of
a source
<BR>that would give me more info? I would greatly appreciate it.
<P>Thanks,
<BR>Evan
<BR>arriano@aol.com
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