What is Chhaang? Himalayan Drink Guide | Yak&Brew

Chhaang is a traditional Himalayan fermented drink made from millet and rice. It is brewed across Nepal, Tibet, Bhutan, Ladakh, and Sikkim, then strained and poured like a rustic beer and served chilled or at room temperature. Cloudy, lightly fizzy, and gently tangy, it is the cool counterpart to warm Tongba.

A Drink of Welcome

Chhaang, also spelled Chang, is one of the oldest drinks of the Himalayas. It is the drink of hospitality: served to guests at weddings, harvests, and daily gatherings, and offered with both hands as a gesture of respect. At Losar, the Tibetan New Year, guests are greeted with barley wine and the words "Tashi Delek," blessings of good fortune.

What Is Chhaang Made Of?

Grains and a traditional starter. Depending on the region, Chhaang is brewed from millet, rice, or barley. The cooked grain is mixed with Murcha, the traditional Himalayan fermentation starter, and left to ferment for several days as yeasts and beneficial bacteria turn starch into a mildly alcoholic brew, about 5 to 7 percent. The liquid is then strained from the grain, which is what makes Chhaang a poured drink rather than a steeped one.

How Is Chhaang Served?

Strained and poured into a glass, bowl, or mug, then served chilled or at room temperature. It looks milky white and cloudy, with a soft natural fizz. In the coldest months, some Himalayan households serve it gently warm, but cool is the classic way, and the way most people fall in love with it. Our Chhaang brewing guide walks through the full process.

What Does Chhaang Taste Like?

Lightly tangy and smooth, with a soft sweetness from the rice and a flavor often compared to young rice wine. It is refreshing without being sharp, and comforting without being heavy. Think of it as a cool, cloudy, gently sparkling brew made for warm days and long conversations.

The Yeti Legend

Himalayan legend says Chhaang is the Yeti's favorite drink, so beloved that Yetis raid isolated mountain villages to drink it. Whether or not the Yeti approves, generations of Himalayan families have: Chhaang has been the taste of welcome in the mountains for centuries.

Chhaang or Tongba?

Same family, different ritual. Chhaang is strained, poured, and served cool. Tongba is steeped in its vessel and sipped warm through a straw. Start with What is Tongba? or see them compared in Tongba or Chhaang?

Can You Make Chhaang at Home?

Yes. Chhaang is one of the easiest ferments to start with, and a Chhaang DIY Kit includes the grains, traditional Murcha starter, and step by step instructions, packed in Raleigh, North Carolina. See where to buy Tongba and Chhaang in the US for kits and refills.

Quick Questions

Is Chhaang alcoholic? Yes, mildly, at about 5 to 7 percent. It is a social drink, brewed to be shared slowly.

Is Chhaang the same as Tongba? No. They share grains and the Murcha starter, but Chhaang is strained and poured cool, while Tongba is steeped and sipped warm through the grains.

How long does Chhaang take to brew? You can enjoy it as early as 4 to 7 days for a lighter flavor. Two to three weeks of fermentation gives a deeper, more mature character.