Parameters
Temperature
20°C optimal
15°C to 25°C range
Fermentation temperature range
Time
10 days
7 days – 14 days
Equipment
Fermentation vesselSpoonCheeseclothBottlesCorks
Sensory Profile
Aroma ()
FruityFloralMaltyYeasty
Compounds: Ethanol, Carbon dioxide, Esters, Aldehydes
Taste
SweetnessBitternessSourness
Texture
CrispRefreshingSlightly bitter
Wine Analogy
Smoky natural orange wine with kombucha-like acidity
Coffee Analogy
Dark roast Ethiopian coffee with fermented grain notes
Perfume Analogy
Leather accord with smoked tea and dried fruit nuances
Origin & History
Civilization
Tibetan
Era
Traditional
Region
Tibetan Plateau
Spread Path
Himalayan trade routes
Culinary Applications
ChangTibetBase for traditional barley beer often served with yak butter
Tingmo pairingBhutanFermented tsampa liquid used to proof steamed bread
Raksi starterNepalDistilled into high-proof spirit after primary fermentation