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Alcoholic drinks from Myanmar
Chiya is a grain-in sorghum beer of the Kayah people of eastern Myanmar, brewed only by women. Sorghum is boiled until sticky, mixed with a home-made yeast cake and left two days in a fibre basket, then sealed in a clay pot for five to seven days. It is sipped through a straw from the pot, grains and all.
A short entry: the sources we found record only what is said here about Chiya itself.
| Sorghum grain | Whole villages grow sorghum to supply the brewers[cornell2022] |
| Home-made yeast cake | [cornell2022] |
| Starter | home-made yeast cake |
Total time across the recorded steps: 7 days – 9 days
What changes: Sorghum grains boil for an hour or more until they turn sticky
Output: sticky cooked sorghum.
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
Chiya is a grain-in sorghum beer of the Kayah people of eastern Myanmar, brewed only by women. Sorghum is boiled until sticky, mixed with a home-made yeast cake and left two days in a fibre basket, then sealed in a clay pot for five to seven days. It is sipped through a straw from the pot, grains and all. Made in 5 steps over 7 days – 9 days. The longest step, seal tightly in a clay pot, takes 5–7 days (Cornell M. 2022).
| Main step | 5–7 daysReported[cornell2022] | Seal tightly in a clay pot |
|---|
Chiya is not strained. The fermented grain stays in the pot and the beer is drawn through a straw, as with some East African sorghum beers. Unlike those beers it starts from boiled whole grain and a yeast cake, not from malt.
Every number is labelled with how it is known. How this atlas is made
Brewing skills pass from mothers to daughters. Chiya is important enough to the local economy that whole villages grow sorghum for the brewers.
