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Alcoholic drinks from India
Mingri, lohpani and bhangchang are three beers the Monpa of Tawang draw one after another from a single batch of cooked grain. Mingri is filtered off after 4–5 days with no water added; the filtrate ferments 2–3 more days into lohpani, and a last 4–5 days gives the weak, whitish bhangchang.
A short entry: the sources we found record only what is said here about Mingri, lohpani and bhangchang itself.
| Finger millet, barley, rice or maize | [SHRI2012] |
| Starter (pham) | Rawat et al. list pham as the Monpa starter for these beers[RAWAT2021] |
| A little water | Only for the last draw, bhangchang[SHRI2012] |
| Starter | pham, the starter Rawat et al. 2021 list for the Monpa |
Total time across the recorded steps: 10 days – 13 days
What changes: Grain cooks until soft, then cools
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
Mingri, lohpani and bhangchang are three beers the Monpa of Tawang draw one after another from a single batch of cooked grain. Mingri is filtered off after 4–5 days with no water added; the filtrate ferments 2–3 more days into lohpani, and a last 4–5 days gives the weak, whitish bhangchang. Made in 6 steps over 10 days – 13 days. The longest step, first fermentation, takes 4–5 days (Shrivastava K 2012).
| Main step | 4–5 daysReported[SHRI2012] | First fermentation |
|---|
Madua and opo are drawn once, by pouring water through the fermented mass. The Monpa take three drinks from one batch in turn, the first with no water at all.
Every number is labelled with how it is known. How this atlas is made
Shrivastava et al. 2012, in a survey of 21 tribes in 14 districts of Arunachal Pradesh, describe the three drinks as coming from three stages of fermentation of the same material.
