How to Brew Tongba and Chhaang at Home

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Whether you’re sipping by the fire or sharing at a summer gathering, this guide walks you through brewing Tongba and Chhaang the traditional Himalayan way, made simple with Yak&Brew.

Inspired by Limbu, Sherpa, and Tibetan communities who’ve kept these rituals alive.

See the Brewing Process in Action

Quick Overview

You’ll do the same first 3 steps for both brews:

1. Cook + cool grains

2. Add yeast

3. Ferment setup


Then choose your path: Tongba (hot steeped) or Chhaang (strained drink).

Step 1: Cook and Cool the Grains

Use:

Tongba: 100% organic red finger millet

Chhaang: 50% red finger millet + 50% white rice

How:

• Rinse until water runs mostly clear
• Cook (rice cooker multigrain, steamed, or Instant Pot)
• Spread on trays/plates and cool completely

Important: grains must be under 90°F before yeast (hot grains kill yeast)

Step 2: Add the Yeast

Use 1 Yak&Brew yeast sachet (Murcha Style or Easy Everest)

Mix:

• Dissolve yeast in ½ cup warm water (85 - 95°F)
• Optional starter: add 1 tsp sugar + 1 tbsp cooled millet
• Wait 10 - 15 min (bubbly/aromatic)
• Mix into the cooled grains using clean hands or a wooden or plastic spoon (avoid metal).

Step 3: Primary Fermentation Setup (Both)

• Pack grains into the fermentation bag
• Wrap loosely in 3 - 4 grocery bags (not airtight)
• Insulate with a towel/blanket
• Store dark, room temp 70 - 90°F

Choose Your Brew

Option A: Tongba (Warm Ritual)

Ferment:

• 48 hours in fermentation bag
• Move grains from fermentation bag to an airtight, nonmetal container
• Ferment 3 - 5 more days
• Ready: typically day 6 - 8

Best time to enjoy: after 4 - 6 weeks of maturation (flavor deepens over time).

Store: airtight, nonmetal container in a dark, warm place (70 - 90°F ideal).

To serve (hot steep):

• Pack fermented grains into a mug/vessel
• Add hot water 150 - 170°F
• Steep 5 - 10 min
• Sip through the Pipsing straw
• Refill up to 4 times

Taste: bold, earthy, comforting.

Option B: Chhaang (Cool Refreshment)

Ferment:

• 24 hours in fermentation bag
• Move mash from fermentation bag to an airtight, nonmetal container
• Ferment 2 - 3 more days
• Ready: typically day 4 - 6

Best time to enjoy: after 3 - 4 weeks of maturation (flavor deepens over time).

Store: airtight, nonmetal container in a dark, warm place (70 - 90°F ideal).

To serve (strain + sip):

• Scoop fermented mash into the Chalni (strainer) or a cheesecloth bag
• Submerge in warm water 120 - 140°F
• Squeeze to extract liquid
• Repeat until it runs light

Chill or enjoy room temp

Taste: smooth, lightly sweet, gently fizzy.

Flavor & Fermentation

Tongba and Chhaang are naturally fermented and continue to develop in both flavor and strength as they mature. The longer they ferment, the deeper and bolder the character becomes.

Strength varies with time, temperature, and method, traditionally mild to moderate.

Best Practices (Read This)

• Avoid metal during/after fermentation (use glass, ceramic, or plastic)
• Sanitize tools and containers
• Wrap loosely for primary fermentation (yeast needs airflow)
• For secondary/maturation: go airtight and burp daily (quickly, don’t leave open)
• Taste twice a week, especially Chhaang (it moves faster)

Mold warning: fuzzy growth, pink/green spots, or foul odors = discard the batch.

Need help? Email Support@yakandbrew.com with a photo.

Celebrate Himalayan Brewing at Home

With one kit, you’re not just fermenting grains, you’re reviving stories.


Steep it, strain it, sip it, and share it. 

Because Tongba and Chhaang aren’t just drinks, they’re how the Himalayas raise a toast.