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Alcoholic drinks from Myanmar
A rice and red-millet beer from Kayah State in eastern Myanmar, known so far only from a photograph in a 2022 review of the book Heritage Drinks of Myanmar. No account of how it is brewed has been found.
A short entry: the sources we found record only what is said here about Si su maw itself. Its own sources do not record how it is made, so the steps and scenes below are those of Khaung ye / hsan khaung ye (Myanmar rice beer), the closest documented alcoholic drinks ferment, shown as a guide to the method, not as a record of Si su maw.
| Rice | [cornell2022] |
| Red millet | [cornell2022] |
Total time across the steps of Khaung ye / hsan khaung ye (Myanmar rice beer): 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
A rice and red-millet beer from Kayah State in eastern Myanmar, known so far only from a photograph in a 2022 review of the book Heritage Drinks of Myanmar. No account of how it is brewed has been found.
Brewed from a mix of rice and red millet, where the Kayah's chiya is sorghum alone and the Mwim (Chin) tar san ron is red millet alone.
Every number is labelled with how it is known. How this atlas is made
