Welcome to your brewing journey. Whether you’re sipping by the fire or pouring at a summer party, this guide walks you through how to brew Tongba and Chhaang the traditional Himalayan way, from a cup of millet to a vessel of memory. Inspired by the Limbu, Sherpa, and Tibetan communities who’ve kept these rituals alive, Yak&Brew makes it simple to bring these sacred drinks into your home.
Step 1: Cook and Cool Your Grains
Start with:
- Tongba: 100% organic red finger millet
- Chhaang: 50% red finger millet + 50% white rice
Instructions:
- Rinse the grains thoroughly until water runs clear
- Cook in a rice cooker (multigrain setting) or steam on the stove
- Spread on plates or trays to cool completely, must be under 90°F before adding yeast
(Hot grains = dead yeast. Don’t skip this step!)
Step 2: Add the Yeast
- Use one Yak&Brew yeast sachet (Murcha Style or Easy Everest).
How to Mix:
- Dissolve in ½ cup warm water (95°F - 100°F) for even distribution
- Optional: Add 1 tsp sugar and 1 tbsp cooled millet to create a starter slurry
- Let sit 10 to 15 minutes until bubbly and aromatic
- Mix well into the cooled grains using a large plastic or wooden spoon
Step 3: Fermentation Time
For both Tongba and Chhaang:
- Pack the yeast mixed grains into the organic fermentation bag
- Wrap it in 3 to 4 loose layers of plastic grocery bags (not airtight!)
- Insulate with a towel or blanket
- Store in a dark, room temp spot (75°F to 95°F)
Step 4A: Tongba - The Warm Ritual
Let ferment for 3 days (65 to 72 hrs) in the fermentation bag.
Then:
- Transfer grains to an airtight plastic container (non-metal)
- Ferment an additional 4 to 7 days at room temperature (75°F to 85°F)
- Tongba is ready by day 7 to 10
To serve:
- Pack fermented grains into a mug or tongba vessel
- Pour in hot water (150°F to170°F), steep for 2 to 3 minutes
- Sip through the Pipsing (aluminum straw)
- Refill with hot water up to 4 times, the flavor deepens and softens
- Tongba is bold, earthy, and cozy, perfect for winter nights and storytelling.
Step 4B: Chhaang - The Cool Refreshment
Let ferment for 48 to 60 hours in the fermentation bag.
Then:
- Transfer mash to an airtight container
- Let ferment an additional 2 to 4 days at room temp (75°F to 85°F)
- Chhaang is typically ready by day 5 to 8
To serve:
- Scoop the fermented grains into your straining bag (Chalni)
- Submerge the bag in warm water (120°F to 140°F)
- Squeeze firmly to extract the liquid, this is your Chhaang
- Soak and squeeze multiple times until the liquid runs light
- Chill in the fridge or enjoy at room temperature
- Chhaang is crisp, sweet, and lightly fizzy. Perfect for warm weather, summer gatherings, or a refreshing sip after a long hike.
Tongba vs. Chhaang - What’s the Difference?
Tongba:
Base Grains: 100% millet
Serving Temp: Hot
Ferment Time: 7 to 10 days
Texture: Infused grains
Flavor Profile: Earthy, tangy, malty
Alcohol Range: ~ 7% to 10+%
Chhaang:
Base Grains: 50% millet + 50% rice
Serving Temp: Cold or room temperature
Ferment Time: 3 to 5
Texture: Strained liquid
Flavor Profile: Smooth, fizzy, slightly sweet
Alcohol Range: ~ 6% to 8% and rising over time
Brewing Tips
- No metal after fermentation: Use plastic, ceramic, or glass
- Sanitize tools: Always clean before and after
- Loose wrapping: Yeast needs to breathe
- Taste daily: Especially for Chhaang - sweetness fades as ABV rises
- Mold warning: Fuzz, pink/green spots, or foul odor = compost it, don’t sip it
- Need help? Snap a photo and email us at support@yakandbrew.com
Celebrate Himalayan Brewing at Home
With one kit, you're not just fermenting grains, you’re reviving stories.
From Ilam’s village kitchens to Sikkim’s monasteries and Ladakh’s snowy homes, these brews connect people across valleys and generations.
So 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.