This beer is like a low-alcohol beer. However, it creates an intense feeling of warmth and comfort, ideal for resistance to temperatures that drop under frost in winter. Drinking wine and offering drinks are part of many Tibetan social and religious occasions, such as settling disputes, receiving and welcoming guests.


5 cups jasmine rice

Water to cook rice

1 tablespoon dry yeast


  • When preparing this rice, it is important that your dishes, work surfaces and hands are clean and that there is no oil or salt that could change the taste.
  • Wash and dry a large bowl with a tightly closed lid to allow the rice to ferment. You can use a plastic pot or something similar ( Central Tibetan people often use a ceramic pot).
  • When you’re done, prepare a clean surface to work with the rice. You can clean the kitchen table and put it in a big and very clean plastic bag. Also, wash your hands thoroughly.
  • In a rice cooker, cook the rice with 5 cups of jasmine rice and water in a row of 5 cups.
  • When the rice is finished, stir to let the rice loosen and loosen (you don’t want it to accumulate).
  • Then spread the rice on a clean work surface and wait for it to cool enough so you can touch it. It is better to cool the rice to keep it at a relatively warm temperature.
  • If the rice is too hot when you add the yeast, you will get an acid change. And if the rice is too cold, the rice beer will need more time to ferment.
  • Now sprinkle the ground dough with rice and mix well with clean hands.
  • Pour the rice mixture/beer into the prepared bowl and close the lid.

Chhaang is not only a popular beer but has been an indispensable part of everyday life over the centuries for the most part from Ladakh in the north to Arunachal Pradesh in the east.