According to the popular definition, Chhaang, also known as Jaarh in Nepal, is a rice beer that is a staple drink in the eastern Himalayas and is used in religious ceremonies. In 1774 Bogle was appointed the leader of the first British diplomatic mission to Tibet, in an attempt to establish friendly relations and open trade links between the two countries. In his journey, he came across a drink, locally known as Chhang, and observed its preparation.
Here’s what he observed:
“Chong is slightly acid and spirituous liquor, extemperaneously prepared by the infusion of a mass of grain in a state of fermentation. Wheat, rice, barley, and other kinds of grain are indiscriminately made use of for the purpose. The process employed in the preparation, as well as I could learn, is as follows: to a given quantity of grain is added rather more water than will completely cover it, and the mixture is placed over a slow fire till it begins to boil; it is then taken up, and the water drained from the grain, which is spread abroad upon mats, or coarse cloths, to cool. When it is cold, a ball of the composition, here termed Bakka, (which is the blossom of the Cacalia Saracenica Linnaei, collected and rolled together in small balls), is crumbled, and strewed over the grain, and both are well mixed together. The usual proportion is a ball, the size of a nutmeg, to two pounds of grain. The grain thus prepared is put into baskets lined with leaves, and pressed down with the hand slightly, to draw off the superfluous moisture. It is then covered with leaves and cloths, to defend it from the external air, and put in a place of moderate warmth, where it is suffered to stand three days. It is afterwards deposited in dry earthen jars; a little cold water is sprinkled upon the top, in the proportion of about a tea cup full to a gallon of grain; the vessel is then covered close, and the cap fortified with some strong compost or stiff clay. It remains thus at least ten days, before it is fit for use; and, if it be suffered to continue longer, it always improves from age.
To make the Chong, when required, they put a quantity of the fermented mass into some capacious vessel, pouring boiling water upon it, sufficient completely to cover it, and stirring the whole well together. A short time is sufficient for it to digest; a small wicker basket is then thrust down in the centre, and the infusion, called Chong, immediately drains through, and occupies the vacant space. This liquor is with equal expedition distributed to the expecting guests, the segment of a gourd, fastened upon a staff, serving the purpose of a ladle. Each person holds a shallow wooden cup upon the points of his fingers, for its reception, and is seldom satisfied with one supply. A short experience proved to me that this was a most grateful beverage, being slightly acid, and possessing no powerful spirit. It was the custom, in these regions, to drink this liquor warm; a practice at the same time safe and agreeable, and which might be recommended to universal imitation, wherever fatigue and heat induce intemperate thirst”.
By,
S.K. Ghising
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