The weekend is edging closer and this is the best excuse to indulge in some local brews. Now, the Northeast is home to many different brews but how many do you know about, and more importantly, how many have you tried till now? Here are some local brews from across the region that you should definitely try –
Zutho is quite popular in Nagaland. It is a kind of rice beer, which goes through a very elaborate fermentation process. It has a fruity taste, which will remind you of the Japanese sake or the sprouted rice sake.
Yu is prepared by fermenting rice, millet and is as smooth as vodka. Fermenting this beer needs special handling. The best thing to do is to ferment it inside an earthenware pot for a long period.
Tripura, Chuwarak and Chuwak Bwtwk
Tripuri women brew two different kinds of alcohol, chuwarak and chuwak bwtwk.
Chuwak bwtwk is a local rice-fermented beer. It is made for special occasions and also are drunk by the elite. Its soothing taste and beautiful aroma will keep you coming back for more.
Chuwarak is a distilled alcohol. It is similar to scotch and champagne. Some of the varieties of chuwarak are made from mami rice, pineapple, jackfruit, guria rice etc.
Meghalaya, Ka Kiad um and Bitchi
This popular drink (ka’iad um) from Meghalaya is a necessity during Khasi and Jaintia religious ceremonies. In the ceremony, the priest offers a generous amount of this liquor from a hollow guard to the Gods.
Brewed only in the Garo Hills, Bitchi is a kind of rice beer. It has a wonderful smoky and sweet flavour. It has a dull honey colour.
By Payel Bhattacharjee