Mizoram Chhang Rice Beer Mizo Fermented Traditional

Method

1. 1

   Cook the rice: Wash 2 cups raw rice. Cook with 3 cups water until fully done and each grain is soft. Spread on a flat surface to cool completely.

2. 2

   Add yeast starter: Sprinkle dry yeast evenly over the cooled rice. Mix with clean hands to distribute evenly.

3. 3

   Ferment 2 to 3 days: Transfer to a clean container. Cover loosely. Ferment at room temperature for 2 to 3 days until smelling pleasantly sour.

4. 4

   Add cold water: Add 5 cups cold clean water. Stir gently.

5. 5

   Further ferment 4 to 6 hours: Leave covered 4 to 6 more hours at room temperature.

6. 6

   Strain: Pour through a clean muslin cloth. Press the rice mass to extract all liquid.

7. 7

   Taste: Chhang should be mildly sour, slightly sweet and faintly alcoholic.

8. 8

   Serve at room temperature: Traditionally served at room temperature in bamboo cups.

9. 9

   Share during gatherings: Chhang is a social beverage — shared among community members during celebrations.

10. 10

    Consume within 2 days of straining.

11. 11

    Note: Chhang is the Mizo rice beer consumed during traditional festivals, weddings and community gatherings in Mizoram. Note that modern Mizoram is predominantly Christian — the traditional consumption of fermented beverages is now largely restricted to older generations and indigenous cultural events. Younger generations of Mizo people generally do not consume chhang. However, chhang remains part of the traditional cultural heritage and is preserved and performed in cultural exhibitions and heritage events.