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Alcoholic drinks from Myanmar
Corn zu is a maize beer of Chin State in Myanmar. A 2022 review of a book on Myanmar's heritage drinks shows a photo of the last remaining brewer in Zathlir village serving it to visiting friends. Zu, or zozu, is the Zo word for a beer made with maize, rice or other grains mixed with yeast. No source we found describes the corn zu method in detail.
A short entry: the sources we found record only what is said here about Corn zu itself. Its own sources do not record how it is made, so the steps and scenes below are those of Khaung ye / hsan khaung ye (Myanmar rice beer), the closest documented alcoholic drinks ferment, shown as a guide to the method, not as a record of Corn zu.
| maize |
Total time across the steps of Khaung ye / hsan khaung ye (Myanmar rice beer): 7.1 days
What changes: Sorghum boils until tender, then rice cooks with it until the water is gone
Output: cooked grain.
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
Corn zu is a maize beer of Chin State in Myanmar. A 2022 review of a book on Myanmar's heritage drinks shows a photo of the last remaining brewer in Zathlir village serving it to visiting friends. Zu, or zozu, is the Zo word for a beer made with maize, rice or other grains mixed with yeast. No source we found describes the corn zu method in detail.
Zozu (zu) is the Zo beer of Chin State, usually made with maize, rice or other grains mixed with yeast; "zu" can also mean alcoholic drinks in general. Corn zu is the maize version.
Every number is labelled with how it is known. How this atlas is made
