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Alcoholic drinks from Tibet and the Qinghai-Tibet Plateau, Ladakh, Lahaul and Spiti, Uttarakhand, Sikkim, Bhutan, Nepal
Hulless barley is boiled soft, cooled and mixed with a little dried starter (phab, balma or qu), then kept warm in a covered jar for two or three days while it ferments as a damp mash. Water is then poured on and the mash is strained, giving a pale yellow, sour and lightly alcoholic beer. Made in 4 steps over 2.1 days – 3.1 days. The longest step, ferment warm in a covered jar (glum), takes 2–3 days (He et al. 2025). Rhizopus and Saccharomyces, the main fungi throughout the 48 h ferment and Leuconostoc do most of the fermenting.
| Main step | 2–3 daysReported[he2025][nath2019] | Ferment warm in a covered jar (glum) |
|---|---|---|
| Acidity | pH 4.1Measured[bhardwaj2016] | Ferment warm in a covered jar (glum) |
| 30 kg | Highland barley · Boiled 2 h until soft[he2025] |
| 5 g per kg of barley | Qu (Tibetan dried starter)[he2025] |
| Water · Poured onto the fermented mash before straining[he2025][nath2019] | |
| Starter | koji/qu/mold-starter (phab, balma or Tibetan qu) |
Total time across the recorded steps: 2.1 days – 3.1 days
What changes: The barley is boiled until soft
Output: soft cooked barley.
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
Chhaang is made from barley rather than finger millet, and it is strained into a drink rather than sipped through a straw as tongba is. The Tibetan method is short, about two days of damp ferment before water goes in.
Traditional chhang has a pH of about 4.1. No safety limits specific to chhaang were found.
Every number is labelled with how it is known. How this atlas is made
Highland barley wine is the grain drink of the Qinghai-Tibet Plateau, and one review reports that about 37.5 % of Tibetan highland barley goes into winemaking. In 1942 a survey of Indian drinks recorded a beer called marua in the Darjeeling district and on the Sikkim and Bhutan borders.
