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What is Tongba?
Tongba is a traditional Himalayan beverage from Nepal. It is a fermented millet drink, served warm and sipped slowly through a bamboo or metal straw.
Tangy, earthy, and ritualistic, Tongba deepens in flavor with each hot water refill.
It is more than a drink. It is a slow sipping cultural experience.
What is Chhaang?
Chhaang is another traditional Himalayan beverage closely related to Tongba. It uses the same fermentation process but is typically strained and served chilled.
Often compared to a rustic rice wine or mild farmhouse beer, Chhaang is enjoyed across Nepal, Darjeeling, Sikkim, and Tibet, especially during festivals and communal gatherings.
What comes in each Yak&Brew kit?
Each kit includes:
How do I brew it?
The process is simple and beginner friendly.
Visit our Tongba and Chhaang Brewing Guide or our YouTube channel for full tutorials.
Quick steps:
How long does it take to brew?
Brewing takes about 4 to 6 days.
By day 3, you will notice sweet and fruity aromas, a sign fermentation is active.
This is slow fermentation at its finest. Alive, ancient, and beautifully simple.
What happens during fermentation?
Fermentation transforms steamed grains into a lightly fizzy, naturally fermented beverage rooted in Himalayan tradition and depth of flavor.
How much does one kit make?
Each kit brews about 4 to 5 hearty servings.
For Tongba:
Expect 3 to 5 hot water refills from the same millet base.
For Chhaang:
Yield depends on how much water you use and how firmly you press the grains.
Less water = stronger brew
More water = lighter brew
How strong is it?
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 based on time, temperature, and brewing method, and is traditionally mild to moderate.
Can I make Chhaang with this kit?
Yes.
To make Chhaang:
For full details, visit our Chhaang Brewing Guide.
What is the difference between Tongba and Chhaang?
Both are traditional fermented millet drinks, served differently:
Tongba:
Served warm. Grains stay in the vessel. Hot water is poured over and sipped through a straw.
Chhaang:
Served cool. Grains are strained and the liquid is poured into a cup or bowl.
Same roots. Different rituals.
Can I use a different yeast?
Yes.
Our blends are optimized for flavor, speed, and authenticity, but advanced brewers are welcome to experiment.
Can I choose my yeast flavor?
Yes.
We offer two styles:
What’s in the yeast sachet?
A curated blend of brewing yeast and powdered Himalayan inspired botanicals like ginger, bay leaf, cinnamon, and cardamom.
All food-grade, plant-based, and vegan.
Is this beginner-friendly?
Absolutely.
If you can cook millet or rice, you can brew Tongba or Chhaang at home.
No special equipment required.
What do I need at home?
Basic household items:
Everything else is included.
Is it gluten-free?
No.
While millet and rice are naturally gluten-free, our yeast blends contain barley and wheat, which means this product is
not suitable for people with gluten allergies or celiac disease.
Is it vegan?
Yes.
All ingredients and components are 100% plant based.
Can kids or non-drinkers use this?
No.
This is a naturally fermented beverage intended for adult use only.
Can I reuse the kit?
Yes.
The aluminum straw and fermentation bag are reusable. Just source more millet and yeast.
How many pours per Tongba batch?
Expect 3 to 5 refills:
A slow sipping tradition meant to be shared.
How long does the kit last?
Unopened kits stay fresh 12 - 18 months in a cool, dry place.
Do you offer refill packs?
Coming soon. We are working on millet and yeast refills.
Do you ship internationally?
Not yet.
Currently U.S. only. We are working on global shipping.
Can I share my brewing story?
Absolutely.
Tag us @yakandbrew. We love seeing your brews.
Still have questions?
Email us: Support@yakandbrew.com
Question: I do not own a rice cooker. How long should I simmer the rice/millet mixture on the stove to cook?
Answer: Rinse the rice/millet mixture until the water runs clear, then add water as you normally would for rice (about 2 parts water to 1 part grain). Bring it to a gentle boil, reduce to low heat, cover, and simmer for 20 to 25 minutes, until the grains are fully cooked. Soft, but not mushy. Remove from heat and let the grains cool.
Once cooked, spread the grains out and let them cool for about 10 to 15 minutes. At the same time, dilute the yeast in ½ cup of lukewarm water (tap water is fine). When the grains are warm to the touch but not hot, mix the diluted yeast thoroughly into the grains.
Transfer the mixture into the fermentation bag and form it into a ball. Place the fermentation bag inside 3 to 4 grocery plastic bags (do not tie them airtight, just loosely wrap them) and store in a dark place at 70 to 90°F for about 24 hours.
On Day 2, transfer the mixture into an airtight container and let it ferment for another 48 hours.
By Day 4, your Chhaang should be ready to brew and enjoy. The flavor and alcohol content continue to deepen as it matures. Just be sure there are no signs of mold (anything green, black, or blue) before brewing.
Question: Your website directions say to taste the Channg daily. Is that after straining the liquid from the grains or should I take a small sample of grains and soak/strain the liquid daily to find the flavors I like best?
Answer: To monitor flavor, do not strain the entire batch. Instead, take about a teaspoon of grains from the container and taste them daily or every other day. Early on, the grains will taste sweeter, as fermentation continues, the sweetness fades and the alcohol content increases. This helps you find the flavor profile you like best without exposing the whole batch to air.
Question: Am I supposed to put all the cooked/fermented grains in the filter bag and soak at one time or just soak the amount I need on a daily basis? If I do it all at once, about how much Channg should I get?
Answer: Traditionally, only the desired amount of fermented grains is strained in warm water, cooled to room temperature, and consumed immediately. This method likely developed in part because refrigeration is not widely available in many regions where Chhaang is traditionally made.
That said, you can strain the entire batch at once and refrigerate the liquid if you prefer. Just note that refrigeration will significantly slow or stop further fermentation, so the flavor will no longer continue to develop. If refrigerated, shake well before serving, as heavier particles tend to settle at the bottom.
The total yield depends on how much water you use and how firmly you press the grains. Place the desired amount of fermented grains into the filter bag, add warm water, and firmly squish and wring the bag. Repeat this process several times (up to about 10 rinses), breaking the grains and squeezing out as much flavor as possible.
Less water results in a stronger brew with lower yield; more water gives a lighter brew with higher yield.
Question: Will the finished Channg continue to ferment once it has been strained?
Answer: Finished Chhaang will continue to ferment slowly after straining if kept at room temperature. Refrigeration will significantly slow or stop this process and help preserve the flavor you enjoy most. For this reason, it’s best to strain only the amount you plan to drink.
Question: After the initial 24 - 36hr fermentation in cotton bag and plastic bags should I just dump the grains into the airtight vessel or keep them in the cotton bag and place the bag in the airtight container. Seems like if I keep it in the bag then I won’t be able to use the bag to make the Chaang.
Answer: After the primary fermentation on Day 1 is complete, transfer the grains directly into the airtight container without the fermentation bag. Wash and thoroughly dry the bag so it can be reused later for straining the Chhaang. If you have cheesecloth on hand, that can work even better for straining, as it typically has slightly larger pores than the fermentation bag and allows the liquid to pass through more easily.
Question: How Do I Cook Millet in an Instant Pot?
Rinse the millet until the water runs clear, then add it to the Instant Pot. Add water so the level sits roughly ¾ inch above the top of the millet (measured from the surface of the grains, not the bottom of the pot).
Close the lid and cook using either the Rice or Multigrain setting, either is fine. Once cooked, let the millet cool until it reaches room temperature (or feels warm, not hot, to the touch) before mixing in the yeast and starting fermentation.
You’re aiming for fully cooked, slightly moist, fluffy millet, not mushy or soupy.
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