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What is Chhaang and How to Brew Chhaang at Home
Discover Chhaang: The Cool Fermented Himalayan Brew That Refreshes and Connects
Chhaang is a crisp, cloudy, lightly alcoholic Himalayan brew rooted in centuries of tradition. Think of it as Tongba’s cool, fermented cousin - refreshing, probiotic rich, and crafted from millet, barley, or rice using a wild herbal starter called murcha.
Unlike Tongba, which is steeped warm and sipped hot, Chhaang is fermented to a drinkable liquid, served cool or at room temperature, making it perfect for summer days or sharing with friends.
Whether you're from the hills of Nepal, the valleys of Bhutan, or the snowy fields of Tibet and Ladakh, Chhaang is more than a drink. It’s a story passed in cups.
Why Chhaang Matters?
Chhaang isn’t just a Himalayan "beer", it’s a ritual of hospitality, wellness, and kinship.
- In Nepal, it’s poured for weddings, funerals, and daily visitors.
- In Tibet, monks offer it to the gods before they sip.
- In Bhutan, it flows during harvest dances and temple festivals.
- In Ladakh, it’s sipped slowly under starry skies.
Across generations, Chhaang has been how elders mark time, how families share stories, and how travelers warm their souls.
How to Brew Chhaang and Chhaang recipe
Simple. Traditional. No brewing experience needed.
Looking for a Chhaang recipe you can make at home?
What You’ll Need:
- One Yak&Brew DIY Kit (includes yeast, millet, fermentation bag, and straw)
- 2 lbs grain (50% red finger millet + 50% white rice - per-measured in your kit)
- Plates or trays - for spreading and cooling the cooked grains
- Large plastic bowl - to mix grains and yeast
- Fermentation bag - included in your kit
- 3 to 4 plastic grocery bags + towel or blanket - to insulate the ferment
- Airtight plastic container - for secondary fermentation (avoid metal)
- Pipsing (aluminum straw) - included in your kit
Step-by-Step Chhaang Brewing
- Cook the Grains: Steam or boil the millet and rice blend until soft but not mushy. A rice cooker on the Rice setting works great. Spread on plates and let cool fully to room temp.
- Add the Yeast: Mix in one Yak&Brew yeast sachet. For better distribution, dissolve it in ½ cup warm (not hot) water before mixing. You can also sprinkle it directly onto the cooled grains and mix well.
- Pack for Fermentation: Scoop the grain and yeast mixture into the fermentation bag. Wrap it in 3 to 4 layers of plastic grocery bags, not airtight! Just a loose ball so the yeast can breathe. Then insulate with a towel or blanket.
- Let it Ferment (Primary): Place in a dark spot at 75°F to 95°F for 48 to 60 hours. Chhaang is sweeter and ferments faster than Tongba because of the rice content.
- Transfer to Airtight Container (Secondary): After 24 hrs (on Day 2), transfer the fermented mash into an airtight plastic container. Store at room temp (75°F to 85°F) for another 2 to 4 days.
- Taste and Enjoy: By Day 5 to 8, your Chhaang is ready! Expect a sweet, smooth, slightly fizzy drink. Lke a tropical sake-meets-beer hybrid. Over time, it will become less sweet and more alcoholic as sugars continue to ferment.
What Does Chhaang Taste Like?
Chhaang has a light, tangy profile that varies by region and grain. Typically:
- Slightly sour like raw kombucha or rice wine
- Lightly sweet with fruity, grainy notes
- Cloudy and smooth with a soft finish
- Alcohol: ~ 6 to 8% - light, sessionable, and social
Some call it “fermented yogurt tea meets mountain cider.” We just call it delicious.
Why Craft Your Own Chhaang?
Because it’s simple. Soulful. And deeply shareable.
- Digestive boost - Probiotics and natural enzymes
- Hydrating - Served cool, post-hike or picnic-perfect
- Calming - Gentle ABV with a clear head
- Rooted in heritage - Ancient tradition, homebrewed today
- Two-in-One - Brew Tongba & Chhaang with the same Yak&Brew kit
Want to get creative? Add herbs, berries, or citrus - just like they do in the hills of Sikkim or the fields of Bhutan.
Chhaang Across the Himalayas
- Nepal - Mountain kitchens and rooftop parties
- Ladakh & Sikkim - Shared with tsampa or momos
- Bhutan - Part of temple dances and rice harvests
- Tibet - Offered at Losar and family feasts
Your Chhaang Journey Starts Here
Every Yak&Brew Kit includes:
- 100% organic red millet (or millet + rice mix)
- Murcha Style or Easy Everest dry yeast sachet
- 100% Organic Fermentation & Straining Bag
- Instructions to brew Tongba and Chhaang
Soak it. Ferment it. Strain it. Sip it.
And the next time someone asks, “What is Chhaang?” You’ll pour them a story, not just a drink.