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Alcoholic drinks from India
Yu angouba is a light rice beer of Manipur made with germinated paddy (malted rice grain) instead of a mould starter cake. Rice and sprouted paddy are soaked, pounded, stirred into boiled water and left covered for 2–3 days until it foams; it keeps for at most a week.
A short entry: the sources we found record only what is said here about Yu angouba itself.
| Rice1 kg | [DEVI2012] |
| Germinated paddyAbout 100 g | [DEVI2012] |
| Water, boiled | [DEVI2012] |
| Starter | other: germinated paddy (malt) instead of a mould cake |
Total time across the recorded steps: 2.1 days – 3.1 days
What changes: Rice soaks with germinated paddy
Output: soaked rice and malt.
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
Yu angouba is a light rice beer of Manipur made with germinated paddy (malted rice grain) instead of a mould starter cake. Rice and sprouted paddy are soaked, pounded, stirred into boiled water and left covered for 2–3 days until it foams; it keeps for at most a week. Made in 4 steps over 2.1 days – 3.1 days. The longest step, cover and ferment undisturbed, takes 2–3 days (Devi P 2012).
| Main step | 2–3 daysReported[DEVI2012] | Cover and ferment undisturbed |
|---|
Atingba, the other Manipuri rice beer in the same survey, is started with a hamei mould-and-yeast cake. Yu angouba uses sprouted paddy instead, so the malt makes the sugar, as in barley beer, and the beer is ready in 2–3 days.
Yu angouba cannot be stored long; the survey gives a maximum of 7 days.
Every number is labelled with how it is known. How this atlas is made
Rawat et al. 2021 list yu angouba for the Tangkhul with a hamei starter, while Devi and Suresh Kumar 2012 describe it as made with germinated paddy. The difference is unresolved.
