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Alcoholic drinks from Southern Assam
Hor alank is the rice beer of the Karbi people. Cooked rice, preferably glutinous, is cooled on banana leaves, mixed with powdered thap starter cakes and sealed in an earthen pot for a few days to about nine days. The Karbi then add water to the fermented rice, wait some hours, and draw the beer off through a hollow bamboo, squeezing it out with a dried luffa sponge.
| Rice, preferably glutinous | [borah2021][yumnam2024] |
| Thap starter cakes, powdered | Soaked, ground rice with Croton joufra (marthu), Amomum corynostachyum, Acacia pennata, Artocarpus heterophyllus, Phlogacanthus thyrsiflorus and Solanum torvum, plus a little old thap[rawat2021][borah2021] |
| Water, lukewarm in winter4-5 L per 1 kg of rice | Added to the fermented rice before the beer is drawn off[shri2012] |
| Starter | thap (rice starter cake made with plants and a pinch of old cake) |
Total time across the recorded steps: 2.4 days – 9.6 days
What changes: Rice flour and dried leaves are rolled with old starter into small balls
Plant parts are dried by smoke or sun, ground and mixed with the rice flour and a little old starter cake, then rolled into small balls, dried and stored above the fireplace [borah2021]. Output: small dried starter balls stored over the fire.
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
Hor alank is the rice beer of the Karbi people. Cooked rice, preferably glutinous, is cooled on banana leaves, mixed with powdered thap starter cakes and sealed in an earthen pot for a few days to about nine days. The Karbi then add water to the fermented rice, wait some hours, and draw the beer off through a hollow bamboo, squeezing it out with a dried luffa sponge. Made in 4 steps over 2.4 days – 9.6 days. The longest step, mix with thap and seal in an earthen pot, takes 2–9 days (Borah D 2021). Pediococcus (highly abundant in Karbi samples); Lactobacillus, Leuconostoc and Bacillus were among the genera found across the five southern Assam beverages does most of the fermenting.
| Main step | 2–9 daysReported[borah2021][yumnam2024] | Mix with thap and seal in an earthen pot |
|---|---|---|
| Acidity | pH 3.5Measured[yumnam2024] | Mix with thap and seal in an earthen pot |
Most Assam rice beers are made the same way and differ mainly in the plants in their starter cakes [borah2021]. The Karbi starter thap uses marthu (Croton joufra) leaves [rawat2021, borah2021], and the Karbi draw their beer by kodtak, seeping it into a hollow bamboo and squeezing it out with a luffa [shri2012].
Made the same way, each with what its own sources record.
Alcoholic drinks from India
Bankhe-kham uses cooked, ground cassava where Karbi hor and apong use rice; the starter, ferment and bamboo-pole extraction are the same.
Sources: Shrivastava K.; Rawat J.M.; FAO 1990; Hahn S.K.
Karbi hor alank samples measured about pH 3.5. A 16S sequencing study of rice beverages from five southern Assam communities, including hor alank, found genera such as Staphylococcus and Klebsiella. The authors call the presence of harmful bacteria concerning and urge hygienic practice.
Hazards the sources name: Staphylococcus, Klebsiella and Erwinia (genera found across southern Assam rice beverages).
Every number is labelled with how it is known. How this atlas is made
Borah and colleagues (2021), citing Tamang (2010), say the ethnic communities of Assam, the Karbi among them, have made and drunk rice beer for about 2500 years. They serve it at rituals, marriages and festivals.
