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Fermentation Atlas

Alcoholic drinks from India

Chuwak / chuak (Tripuri rice beer and its distillate)

milky rice beer offered to elders and guests at every Tripuri ceremony [WP:Chuak]; distilled form also made. Made in 5 steps over 5 days. The longest step, solid-state ferment, takes 3 days (Nath N 2019).

Key numbers
Main step3 daysSourced[NATH2019]Solid-state ferment
Temperature100 °CReported[NATH2019]Cook rice and cool on a mat
DocumentedAlcoholic drinks5 daysMore alcoholic drinksMore from India

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
rice
Starter: koji/qu/mold-starter (chuwan beleb cake; plant additives differ by tribe, e.g. Artocarpus heterophyllus for Kalai and Molsom, Allophylus serratus for Debbarma [NATH2019 Table 1])

Total time across the recorded steps: 5 days

Start
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100 °C

What changes: Rice is cooked and spread on a mat to cool

Step 1 of 5
Cook rice and cool on a mat
Time
Not documented
Temperature
100 °C
Reported
Salt
None given
Acidity
Not documented

Output: cooled rice [NATH2019].

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