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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’s more than a drink. It’s a slow-sipping cultural experience.
What is Chhaang?
Chhaang is another traditional Himalayan beverage, closely related to Tongba. It’s made using the same fermentation process but is typically strained and served chilled. More like a rustic rice wine or mild beer. Chhaang is enjoyed in many parts of Nepal, Darjeeling, Sikkim, and Tibet, often during festivals or communal gatherings.
What comes in each Yak&Brew kit?
How do I brew it?
The process is simple and beginner-friendly. Visit our Tongba and Chhaang Brewing Guide or check out tutorials on our YouTube channel.
Quick steps:
How long does it take to brew?
Brewing takes about 4 to 6 days. By day 3, you’ll notice sweet and fruity aromas. That means the yeast is active and fermentation is underway. This is slow fermentation at its finest. Alive, ancient, and beautifully simple.
What happens during fermentation?
Fermentation transforms the steamed grains into a slightly fizzy, mildly alcoholic drink. It’s a natural, wild process full of depth and tradition, bringing to life a true traditional Himalayan beverage.
How much Tongba or Chhaang does one kit make?
Each kit brews around 4 to 5 hearty servings. With Tongba, you’ll typically get 3 to 5 hot water refills from the same millet base. For Chhaang, the total yield depends on the amount of water you use and how firmly you press the grains. Place the desired portion of fermented grains into the filter bag, add warm water, and firmly squeeze and wring the bag. Repeat this process several times, up to about 10 rinses, to break up the grains and extract as much flavor as possible. Using less water produces a stronger, more concentrated brew with a lower yield, while using more water creates a lighter brew with a higher yield.
How strong is it?
Fermentation can produce 7% to 10% alcohol by volume, depending on the yeast strain, temperature, and time. Like kombucha or light beer, this is a low-alcohol beverage best enjoyed slowly.
Can I make Chhaang with this kit?
Yes. Chhaang uses the same base ingredients as Tongba.
To make it:
For details, visit our Chhaang Brewing Guide.
What is the difference between Tongba and Chhaang?
Both are traditional fermented millet drinks, but they’re served differently:
Same roots. Different rituals.
Can I use a different yeast?
Yes. Our blends are optimized for flavor, fermentation speed, and authenticity, but advanced brewers are welcome to experiment with their own strains.
Can I choose my yeast flavor?
Absolutely. We currently offer two styles:
What’s in the yeast sachet?
Each sachet contains a curated blend of brewing yeast and powdered Himalayan botanicals like ginger, bay leaf, cinnamon, cardamon and more. Everything is food-grade, plant-based, and vegan.
Is this beginner-friendly?
Absolutely! If you can cook or steam millet or a millet/rice blend, you can brew Tongba or Chhaang at home. Our kits contain everything you need, and no special equipment is required.
What do I need at home?
To get started, you only need a few basic household items:
Everything else you need is included in the DIY kit, so you can get started right away.
Is the kit gluten-free?
Yes. Red finger millet and rice are naturally gluten-free. However, since our facility may process other grains, we cannot guarantee zero cross-contact for those with severe gluten allergies.
Is this vegan?
Yes. Every ingredient and component in the kit is 100 percent vegan and plant-based.
Can kids or non-drinkers use this?
No. This is a naturally fermented alcoholic beverage intended for adult use only.
Can I reuse the straw or kit?
Yes. The aluminum Pipsing straw and fermentation bag are reusable. Just source more millet and yeast to brew again.
How many pours can I get from one batch of Tongba?
Expect 3 to 5 hot water refills over the same batch of millet:
It’s a slow sipping tradition meant to be shared, savored, and passed around.
How long does the kit last?
Unopened kits stay fresh for 12 to 18 months when stored in a cool, dry place.
Do you offer refill packs?
Coming soon. We’re working on millet and yeast refills so you can keep brewing without buying a new kit every time.
Do you ship internationally?
Not yet. Right now, we ship within the U.S. only. If you’re abroad, send us a message. We’re working on global shipping solutions.
Can I share my brewing story online?
Absolutely. Tag us @yakandbrew. We love seeing your brews, your pours, and your people.
Still have questions?
Email us at: support@yakandbrew.com
We’re happy to help.
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 the millet to the Instant Pot with just enough water to slightly cover the grain (do not overwater). Close the lid and pressure cook on High for 10 minutes, then allow a 10 minute natural release. Open the lid, switch to Warm or the lowest heat setting, and stir uncovered for a few minutes to steam off excess moisture. Turn off heat and let it cool down before fermenting. You’re aiming for fully cooked, slightly moist, fluffy millet, not porridge.
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