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Alcoholic drinks from Mindanao
Bais and kabarawan were Philippine honey wines. Bais was honey and water left to ferment, made by the Mandaya and Manobo of north-eastern Mindanao; Visayan kabarawan added the bark of the kabarawan tree. Both are extinct and known only from colonial-era accounts, so the steps here are an outline.
A short entry: the sources we found record only what is said here about Bais and kabarawan itself. Its own sources do not record how it is made, so the steps and scenes below are those of Mead (base flow), the closest documented alcoholic drinks ferment, shown as a guide to the method, not as a record of Bais and kabarawan.
| honey + water (bais) | |
| honey + kabarawan tree bark (kabarawan) |
Total time across the steps of Mead (base flow): 13 months – 14 months
What changes: Honey dissolves into lukewarm water to make the wort
Output: honey wort (brzeczka).
Microbes at work in this step
Not documented for this step.
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
Bais and kabarawan were Philippine honey wines. Bais was honey and water left to ferment, made by the Mandaya and Manobo of north-eastern Mindanao; Visayan kabarawan added the bark of the kabarawan tree. Both are extinct and known only from colonial-era accounts, so the steps here are an outline.
Philippine indigenous wines are mostly made from palm sap, rice, job's tears or sugarcane. Bais and kabarawan were meads made from honey, one of them mixed with tree bark. Mead was rare, even in precolonial times.
Every number is labelled with how it is known. How this atlas is made
