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Apo or Apong is an alcoholic drink that hails from India's Northern states, Arunachal Pradesh and Assam. Apo is renowned worldwide and has made its way to be the count of some of the best rice beers in the world. Apong is traditionally prepared by fermentation of rice at one’s household itself with ease and comfort. Apo is a local drink of Arunachal Pradesh that is associated with their cultural significance as it is served during the celebration of nyokum, a festival of Nyishi people. Nyishi people are the ones who are a part of the tribal population of Arunachal. The Nyishi people drink it in such a unique yet exciting style or manner that while sipping on apo, they let a few drops of the spirit fall on the ground, consequently enjoying it till they feel the utmost satisfaction and delight. This root beer has no age boundation; whether you’re a kid, teenager or an adult, everyone is allowed to relish this drink irrespective of their age, gender and social group.
How is apo traditionally prepared in the households of Assam?
Every typical household has its style of brewing this rice beer, although the most common and the easiest method involves cooking or roasting the rice for some time until it turns brown or black. After cooling down, it is evenly spread on the ground or a huge plate. The next and most crucial step involves thoroughly mixing the cooked rice with two tablespoons of yeast. This mixture is left to ferment for 5-6 days. After the fermentation period is over, it is transferred into a massive vessel, and the liquid is squeezed out from it by pressing tightly over the fermented rice. This squeezed water out of the rice is known as apo or our Indian rice beer.
Brew your apong at home, and be ready to get lost in the mind-blowing flavours of this decent Indian rice beer.
