Brew the Himalayas at home.
Brew Tongba and Chhaang at home with imported grains, authentic murcha starter, and clear guidance. No experience needed.
Three simple steps
01 Prep
Cook the grains, cool to room temperature, then mix in the starter culture.
02 Ferment
Pack the mixture and let it ferment for a few days as flavor and character develop.
03 Pour & sip
Add hot water for Tongba. Serve Chhaang cool. Slow down, share, and enjoy.
Two traditions. Two ways to gather.
Tongba
Hot water wakes red finger millet into a warm, earthy brew. Sip slowly, refill, repeat. The Limbu way of gathering. Our vessels are one of a kind, the first ever made.
Chhaang (also spelled Chang)
Chhaang is the cool, bright side of Himalayan brewing. Light and tangy, a millet and rice blend served chilled. Poured to share on warm days with good company.
A ritual carried home.
The founder's story.
Founder Dawa Lama grew up between Nepal, Darjeeling, and Sikkim, where Tongba was never simply something you bought. It was something you prepared, waited for, and shared. It was there at festivals, family gatherings, and long winter nights. Years later, far from home, that ritual was missing. Yak&Brew brings that experience back through thoughtfully designed DIY fermentation kits. Not as a novelty or a shortcut, but as a respectful way to brew these living traditions at home.
