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Alcoholic drinks from Garo Hills, Meghalaya, India
Chubitchi is the rice beer of the Garo people of Meghalaya. Sticky rice is boiled, cooled and mixed with wanti, a dried starter cake of pounded rice, red chillies and local plants, then packed around a bamboo sieve in an earthen pot covered with banana leaves. The beer gathers in the sieve and is drawn off with a dried gourd after about a week in summer, or longer in cold weather.
| Sticky rice (menil), boiled4–5 kg | The red unpolished or the polished white type; the red makes a sweeter beer. Millet is used when rice is short, and the rice is sometimes roasted for a smoky flavour[mishra2015] |
| Wanti starter, crushedAbout 10 g | Enough for 4–5 kg of boiled rice; a 2021 account used a few grams, about 5–6[mishra2015][mishra2021] |
| Banana leaves, or ficus leaves | To cover the pot[mishra2015][mishra2021] |
| Water | Drinking the beer diluted with water gives chubok[mishra2015] |
| Starter | koji/qu/mold-starter: wanti, dried cakes of pounded rice, red chillies and local plants, seeded with a little old wanti |
Total time across the recorded steps: 12 days – 37 days
What changes: Pounded rice with chilli, leaves and old starter is shaped into cakes and dried
About 100 g of rice is pounded with 8–10 red chillies and leaves of medicinal plants (achetra, samaki or the fern sarath), mixed with the old wanti, kneaded with water into balls and flattened. Output: dried wanti cakes, kept in dried bottle gourds near the fireplace.
Microbes at work in this step
a little old wanti (5–10 g) seeds the new cakes
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
Chubitchi is the rice beer of the Garo people of Meghalaya. Sticky rice is boiled, cooled and mixed with wanti, a dried starter cake of pounded rice, red chillies and local plants, then packed around a bamboo sieve in an earthen pot covered with banana leaves. The beer gathers in the sieve and is drawn off with a dried gourd after about a week in summer, or longer in cold weather. Made in 5 steps over 12 days – 37 days. The longest step, ferment until the beer gathers in the sieve, takes 7–30 days (Mishra B.K 2015). Yeasts and Lactobacillus, counted at 5.35 log CFU/mL on day 0 and 5.92 on day 20 in a traditional sample do most of the fermenting.
| Main step | 7–30 daysReported[mishra2015][mishra2021] | Ferment until the beer gathers in the sieve |
|---|---|---|
| Acidity | pH 3.9 → 3.15Measured[mishra2021] | Draw off with a gourd and dilute if wished |
Chubitchi ferments around a bamboo sieve set in the middle of the pot, so the beer collects by itself and is drawn off with a gourd. Its starter, wanti, is rice pounded with red chillies and local plants, and a little old wanti seeds each new batch.
In a storage study at 6–8 °C, coliforms were absent from the traditional beer through day 30 and appeared at 2.72 log CFU/mL on day 40, which the authors link to contamination or unhygienic preparation. The beer's pH fell to 3.15 over those 40 days.
Hazards the sources name: Coliforms, absent from a traditional sample for 30 days and found at 2.72 log CFU/mL on day 40 of refrigerated storage.
Every number is labelled with how it is known. How this atlas is made
Chubitchi is the staple beverage of the Garos and is part of their festivals and ceremonies. Large amounts are brewed for Wangala, the Hundred Drums Festival that celebrates the annual crop harvest, when rice beer is offered to the gods and goddesses at the thanksgiving ceremony. It is also served to guests, and the craft is handed down within households.
