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Alcoholic drinks from India
Chuwak is the rice beer of the Tripuri peoples of Tripura, brewed at home with chuwan, a dry starter cake of soaked rice flour and forest plants. Cooked rice is mixed with the starter, left to ferment as a solid mass, then given water and fermented again; the beer is drunk as it is or distilled, and the name covers both.
| Rice, cooked and cooled | Local rice varieties[GHOSH2016][NATH2019] |
| Chuwan starter cake | Soaked rice flour with plants that differ by tribe; Markhamia stipulata is used by all four tribes studied[GHOSH2016][RAWAT2021] |
| Water | Added after the solid-state stage[NATH2019] |
| Starter | chuwan starter cake; plant additives differ by tribe (for example Artocarpus heterophyllus for Kalai and Molsom, Allophylus serratus for Debbarma) |
Total time across the recorded steps: 5 days
What changes: Rice is cooked and spread on a mat to cool
Output: cooled rice.
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
Chuwak is the rice beer of the Tripuri peoples of Tripura, brewed at home with chuwan, a dry starter cake of soaked rice flour and forest plants. Cooked rice is mixed with the starter, left to ferment as a solid mass, then given water and fermented again; the beer is drunk as it is or distilled, and the name covers both. Made in 5 steps over 5 days. The longest step, solid-state ferment, takes 3 days (Nath N 2019). Yeasts isolated from chuwan and Lactic acid bacteria isolated from chuwan do most of the fermenting.
| Main step | 3 daysReported[NATH2019] | Solid-state ferment |
|---|---|---|
| Acidity | pH 3.6–3.7Reported[BHATTA2018] | Add water and ferment again |
Chuwak is fermented first as a damp solid mass and only then given water, like other rice beers of north-east India, but its chuwan starter carries a different mix of forest plants for each tribe, which gives each its flavour.
Homemade chuwak keeps only a short time, because it is brewed without sterile conditions and with a mixed-culture starter. In one thesis, beer made with a selected yeast and lactic acid bacteria starter kept up to 30 days at room temperature or in a refrigerator. A review reports a pH of 3.61–3.70 for finished chuwak from three tribes.
Every number is labelled with how it is known. How this atlas is made
Several tribes of Tripura have brewed and drunk rice beer since ancient times, and each tribe uses its own mix of plants in the starter.
