The tradition of brewing beer holds significant cultural importance in India, representing a blend of ancient practices, regional diversity, and social cohesion. Beer-making in India has deep historical roots, dating back thousands of years, and is often intertwined with religious and cultural rituals. It is a symbol of hospitality and togetherness, bringing communities closer during celebrations and social gatherings.
Alcohol brewing in India has a long and diverse history. Traditional beer-like beverages, such as "sura," were mentioned in ancient texts like the Vedas and the Ramayana, highlighting their significance in Indian culture dating back to 1500–1200 BCE. These early brews, often rice-based, were associated with gods like Indra.
However, it was in the 18th century that the British introduced European-style beer to India, marking the beginning of a new era in Indian brewing. English beer imports started in 1716 during the British Raj. Lion Beer, introduced in the 1820s, stands as Asia's first European-style beer brand produced in India. Here’s an account of some of the abundantly loved traditional alcoholic brews of India:
Chhaang
Chhaang is a traditional Himalayan beer-like drink with its origins deeply embedded in the mountainous regions of Tibet, Nepal, Bhutan, and parts of northern India, particularly Sikkim and Ladakh. This age-old brew is typically made from fermented barley, millet, or rice. To craft Chhaang, the chosen grains are soaked and left to ferment naturally, often in a communal vessel, with the help of naturally occurring airborne yeast and bacteria. This spontaneous fermentation process gives Chhaang its characteristic cloudy appearance and mild alcohol content.
The resulting beverage is known for its refreshingly tangy and slightly sour taste, making it a popular choice in these high-altitude regions, where it not only quenches thirst but also provides sustenance to locals adapting to the challenging mountain environment. Chhaang is an integral part of the cultural and culinary heritage of the Himalayas, and it continues to be cherished for its unique flavour and social significance.
Feni
Feni is a traditional alcoholic spirit that originated in the coastal state of Goa, India. This artisanal liquor is primarily crafted from the fermented sap of cashew apples, although some varieties are also made from the sap of coconut palms. The process begins by collecting the juice from the cashew apples or coconut flowers, which is then naturally fermented in earthen pots or wooden casks.
The fermentation can take several days to a few weeks, during which the juice transforms into a potent alcoholic beverage. After fermentation, the liquid is distilled to increase its alcohol content, resulting in a strong and flavorful liquor. Feni is known for its distinctive fruity and nutty notes, making it a beloved part of Goan culture and cuisine. It is often sipped neat on its own or used in cocktails and traditional recipes.
Toddy
Toddy is especially popular in states like Kerala and parts of Tamil Nadu. The method of producing Toddy involves the extraction of sap from various types of palm trees, most commonly the coconut palm and date palm. A skilled Toddy tapper climbs the tree to collect the sap by cutting the flower buds and letting the sweet sap flow into collection containers.
This fresh sap, rich in natural sugars, is then collected and allowed to naturally ferment over a period of several hours to a day. The result is a mildly alcoholic, sweet, and sometimes fizzy beverage with a unique flavour profile. Toddy is often consumed fresh and is highly perishable due to its natural fermentation process, making it a popular and refreshing drink in tropical climates.
Zutho
Zutho is a traditional rice beer hailing from the northeastern states of India, notably Nagaland and Mizoram. This indigenous brew has a long history and cultural significance among the local tribes. The production of Zutho involves fermenting glutinous rice, typically a type known as sticky rice, after it has been soaked and partially cooked. The rice is left to ferment naturally in large containers for a specific period, which can range from a few days to several weeks, depending on the desired flavour and potency.
The fermentation process is initiated using a starter culture that may include a mix of rice, millet, or other grains. Zutho is known for its mild alcohol content, cloudy appearance, and slightly sour and tangy taste, reflecting the distinct regional traditions and the use of locally available ingredients. It is not only a beverage but also an integral part of local celebrations and rituals in these northeastern states, showcasing the rich cultural diversity of India.
Chulli
Chulli, a beer originating from the Himalayan region, specifically in the states of Himachal Pradesh and Uttarakhand in northern India, is an ancient brew crafted using a mixture of grains, with barley being a common choice, along with millet or wheat. The grains are soaked, germinated, and roasted to prepare malt. Subsequently, the malted grains are coarsely ground and combined with water to create a mash, which is then fermented naturally in large wooden vessels or clay pots.
The fermentation process, often initiated by wild yeast and bacteria, can take several days, resulting in a mildly alcoholic and slightly tangy beer. Chulli is traditionally consumed during various local festivals and gatherings.
Lugdi
Lugdi is a traditional alcoholic drink that finds its origins in various regions of India, particularly in rural areas and among tribal communities of north-east India like the Mising and Adi tribes of Assam. The method of crafting Lugdi involves using locally available ingredients, typically grains like millet, finger millet (ragi), or sorghum (jowar). The grains are soaked, allowed to germinate, and then dried before being milled into a coarse flour. This flour is then mixed with water to create a mash, which is left to ferment naturally.
The fermentation process can take a few days to a week or more, depending on the desired alcohol content and flavor. Lugdi is characterised by a mildly sour taste and a low to moderate alcohol content. It is often consumed during communal celebrations, rituals, and festivals.
Handia
Handia, also known as "haandia," is a traditional rice beer with its origins deeply rooted in the tribal regions of India, particularly in states like Jharkhand, Odisha, Chhattisgarh, and parts of Madhya Pradesh. This ancient brew is made using a simple and time-honoured method. It begins with soaking rice, typically a glutinous variety, in water, after which it is left to ferment naturally.
The beer is fermented by wild yeast and bacteria present in the environment. The rice mixture, known as "basa," is then placed in earthenware pots or containers and covered with leaves or cloth to allow the fermentation to take place. Handia is known for its mildly alcoholic content, milky appearance, and unique tangy and sour taste that develops during fermentation.