Holidays & entertaining

Chhyang (fermented millet beer)

Chhyang is a fermented millet beer very common in the mountains of Nepal, especially among the Tamang and Newar communities. Slightly tangy and low in alcohol, it is traditionally drunk during festivals and family gatherings.

20 min
4 servings
Medium
Budget-friendly
🇳🇵 Nepal

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Ingredients

500 g Hulled millet
1 Sourdough starter (or rice-flour yeast cake, ranou)
1 l Lukewarm water
Salt

Instructions

Rinse the millet several times until the water runs clear, then boil it in a large pot for about 20 minutes until tender.
Drain the cooked millet and spread it on a tray or clean cloth to cool to room temperature.
Crumble the yeast over the lukewarm millet and mix well so it is evenly distributed.
Transfer the mixture to a large jar or clay pot, press it down lightly, then cover and let it ferment for 2 to 3 days away from heat.
Add lukewarm water to fill the container, cover again and let it rest for another 1 to 2 days until it tastes lightly tangy.
To serve, pour the liquid through a straw or a ladle, filtering out the grains, and drink it fresh.