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Ara is Bhutan's home-made grain spirit. Cooked maize, barley, wheat, rice or millet is cooled on a bamboo mat, sprinkled with a dry starter cake such as phab, left to ferment wrapped in blankets and then distilled. Some ara is drunk only fermented.
A short entry: the sources we found record only what is said here about Ara itself.
Short entryAlcoholic drinks
Recipe
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
maize (east)
wheat and barley (central)
rice and barley (west)
finger millet
Starter
phab (pho), a dark brown, flat starter cake of powdered maize, dried on paddy straw
Start
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What changes:Powdered maize is pressed into flat cakes and dried on paddy straw
Step 1 of 5
Make the phab starter
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Output: dry phab cakes.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
Ara is Bhutan's home-made grain spirit. Cooked maize, barley, wheat, rice or millet is cooled on a bamboo mat, sprinkled with a dry starter cake such as phab, left to ferment wrapped in blankets and then distilled. Some ara is drunk only fermented.
Ara is a household spirit distilled from many grains, with maize most common in the east. Its phab starter is made from maize, where most Eastern Himalayan starters use rice.