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Alcoholic drinks from Myanmar
Khaung ye is the home-brewed rice beer of Myanmar's hill peoples. Cooked rice, often with sorghum or millet, is mixed with a dried rice-yeast starter, packed into clay jars and left to ferment for a week to a month or more. Three village khaung ye measured 6.9–12 % alcohol. Made in 4 steps over 7.1 days. The longest step, pack into clay jars, press under dry leaves and ferment, takes at least 7 days (Kite Tales (Myanmar)). Yeasts of the rice-yeast starter (species not identified); yeast and mould counts of 5×10² and 1.5×10⁵ CFU/mL in Kayah and Chin samples, none detected in a Kachin sample does most of the fermenting.
| Main step | at least 7 daysReported[kite][ppt2019] | Pack into clay jars, press under dry leaves and ferment |
|---|---|---|
| Acidity | pH 5.4–6.5Measured[ppt2019] | Decant, add warm water and drink through a bamboo straw |
| 2 pyi (Burmese volume measure) | Rice[kite] |
| 3 pyi | Sorghum[kite] |
| About a handful | Powdered rice-yeast starter · Ground rice shaped into balls, rolled in rice husk and dried over the stove for about a week; or bought ready-made[kite] |
| Warm water · Added at serving[kite] | |
| Starter | koji/qu/mold-starter (Myanmar rice-yeast balls, see myanmar-rice-wine-starter) |
Total time across the recorded steps: 7.1 days
What changes: Sorghum boils until tender, then rice cooks with it until the water is gone
Output: cooked grain.
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
Khaung ye is fermented as a solid mash in clay jars and drunk by adding warm water and sipping through a straw, not pressed and bottled. Each people uses its own grain mix and starter, so the beers differ in sweetness, sourness and strength.
The three studied beers showed no mould growth, which the authors link to their alcohol holding back some microbes. Their pH of 5.4–6.5 is close to neutral.
Every number is labelled with how it is known. How this atlas is made
The Burmese name joins ခေါင် "desolate, distant" and ရည် "liquid" (Wiktionary); it is often glossed "sweet ale".
