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Alcoholic drinks from Assam and Arunachal Pradesh, India
Apong is the rice beer of the Mising and Adi peoples. Rice is mixed with a herbal starter cake and fermented as a damp solid for about a week, then water is run through it and the beer is drained off. White nogin apong is made from steamed rice; black poro apong adds charred rice husk and is filtered through ash, giving a dark, clear beer.
A short entry: the sources we found record only what is said here about Apong itself.
| Rice | Steamed for nogin apong; roasted rice with ash of rice husk for poro apong[das2023] |
| Dry starter cake (e'pob) of rice flour and medicinal herbs | [das2023][das2019] |
| Water | Added to draw the beer out of the fermented mash |
| Starter | e'pob, a dry starter cake of rice flour and medicinal herbs |
Total time across the recorded steps: 7 days – 10 days
What changes: Rice is steamed, or roasted and mixed with burnt husk for black apong
Output: cooked rice (nogin) or rice with husk ash (poro).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Apong is the rice beer of the Mising and Adi peoples. Rice is mixed with a herbal starter cake and fermented as a damp solid for about a week, then water is run through it and the beer is drained off. White nogin apong is made from steamed rice; black poro apong adds charred rice husk and is filtered through ash, giving a dark, clear beer. Made in 5 steps over 7 days – 10 days. The longest step, ferment as a damp solid, takes 7–10 days (Das S. et al. 2023). Lactic acid bacteria, about 90 % of the bacteria across Assam rice beers including apong; Weissella dominant in one nogin apong sample and Lactobacillus, reported as dominant in poro apong do most of the fermenting.
| Main step | 7–10 daysReported[das2023][das2019] | Ferment as a damp solid |
|---|
Apong is fermented as a damp solid, not a liquid mash, and the beer is washed out with water afterwards. Poro apong adds charred rice husk and is filtered through ash, which turns it dark.
Every number is labelled with how it is known. How this atlas is made
