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Alcoholic drinks from India
Madua is a finger-millet beer brewed by almost every tribe of Arunachal Pradesh. The millet is roasted for 30 minutes, cooked soft, mixed with a starter and fermented in a leaf-covered basket for 4 days in summer or 7 in winter; warm water dripped through the basket carries out the golden beer.
A short entry: the sources we found record only what is said here about Madua itself.
| Finger millet | [SHRI2012] |
| Starter culture | [SHRI2012] |
| Ektam leaves (wild banana, Phrynium) | To cover the basket[SHRI2012] |
| Warm water | Dripped through at about 1 L per hour to draw the beer[SHRI2012] |
Total time across the recorded steps: 4 days – 7 days
What changes: The millet is roasted
Output: roasted millet.
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
Madua is a finger-millet beer brewed by almost every tribe of Arunachal Pradesh. The millet is roasted for 30 minutes, cooked soft, mixed with a starter and fermented in a leaf-covered basket for 4 days in summer or 7 in winter; warm water dripped through the basket carries out the golden beer. Made in 5 steps over 4 days – 7 days. The longest step, ferment, takes 4–7 days (Shrivastava K 2012).
| Main step | 4–7 daysReported[SHRI2012] | Ferment |
|---|
The millet for madua is roasted for 30 minutes before it is cooked, and the beer is washed out with warm water dripped through the basket at about 1 L an hour. The Monpa mingri, from the same survey, is instead filtered off with no water.
The survey reports that children, and even infants, are sometimes given traditional drinks at festivals. This records a custom and is not advice, because madua is an alcoholic drink. In its kombucha guidance, BCCDC says ethanol above 0.5 % can be a concern for toddlers and infants, and that no alcohol is recommended during pregnancy.
Every number is labelled with how it is known. How this atlas is made
Shrivastava et al. surveyed 21 tribes in 14 districts and found madua made and drunk by almost all tribes in all 14 districts; it was most liked by men of West Kameng district (73.4 %).
