Tongba and Chhaang brewing guide - The Yak&Brew Way

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Rinse the millet 2 - 3 times to remove dust. Then soak it in clean water for 12 - 24 hours until it softens slightly. Drain completely before the step 2.

Note: Traditionally in Nepal, millet is often cooked like rice (boiled and drained). For better fermentation and drier texture, we recommend steaming - but both methods work!

• Set up a steamer (or create one by placing a colander or strainer over a pot of boiling water - just make sure the millet doesn’t touch the water). 
• Add the drained millet to the steamer basket and steam for 45 minutes to 1 hour. Cover it with a lid so the steam stays in. 
• You're looking for the millet to be soft but still hold its shape - not mushy or soggy. You should be able to squish a grain between your fingers, but it shouldn't feel wet or sticky. 
• Once it’s done, spread the millet out on a clean tray or plate in a thin layer to cool. Let it cool to room temperature before moving to the next step. Make sure the millet cools to below 90°F (warm to the touch, not hot), or the yeast may die.

💡 Pro tip: Don’t skip the cooling step - adding yeast to hot millet will kill it, and your brew won’t ferment.

After steaming, it’s time to bring your millet down to the right temperature for fermentation.

• Spread the hot millet out on a clean surface - a tray, plate, or even parchment paper works great. 
• Let it cool until it’s just warm to the touch (below 90°F). If it feels hotter than bath water, give it more time. Yeast is a living culture, and high heat can kill it before the magic starts.  

Once it’s cool:

• Sprinkle in the entire yeast packet included in your kit. 
• Use clean hands or a spoon to gently mix the yeast into the millet, making sure it’s evenly coated. 
• No need to mash or over stir. Just a nice, even mix will do.

🌀 Think of this step like planting seeds.You’re setting up the grains for a slow, flavorful transformation over the next few days.

Now the real magic begins - quiet, slow, and full of flavor.

• Transfer the yeast-mixed millet into a clean container: A glass jar, plastic tub, or mixing bowl works great. Avoid aluminum or anything reactive.  
• Cover it loosely with a clean towel, cheesecloth, or paper towel: Let air in, but keep dust and bugs out. Secure with a rubber band or string if needed.  
• Let it sit at room temperature (65–75°F) for 4–6 days: ⏳ Cooler room? Wait closer to 7 days. ☀️ Warmer space? It might be ready in 4.  
• Watch (and smell) for signs it’s working: A light sour, fruity aroma means fermentation is on track.

💡 Yak Tip: The aroma during fermentation is part of the experience - pleasant, fruity, almost sweet. On day 3, sneak a taste! You'll notice how naturally sweet the millet becomes before it transforms.

Now comes the fun part - drinking Tongba the traditional way.

• Scoop some of your fermented millet into a cup or mug. You can use a thermos-style mug to keep things warm, or just your favorite sturdy cup. 
  • Fill it about two-thirds full - leave some space for water and stirring. 
• Pour in hot water (but not boiling!) - around 140°F to 160°F is ideal.
  • If it’s too hot to comfortably sip, let it cool for a minute or two before pouring. 
• Let it steep for 3 - 5 minutes, then sip through your bamboo straw included in the kit. The straw filters out the grains while you drink.
• Once the liquid gets low, don’t stop! Just refill the cup with more hot water and let it steep again.

Tongba is made to last through multiple rounds - refill, sip, repeat.

• After your first steep, top off your cup with more hot water (140°F–160°F): Each refill pulls out more flavor from the grains. 
• You can repeat this 2 to 4 times, depending on how much flavor is left: Each round gets a little lighter - but the ritual stays strong.  

💡 Yak Tip: Never use boiling water - it can “cook” the yeast and flatten the flavor.