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Alcoholic drinks from Myanmar
Khaung ye is the home-brewed rice beer of Myanmar's hill peoples. Cooked rice, often with sorghum or millet, is mixed with a dried rice-yeast starter, packed into clay jars and left to ferment for a week to a month or more. Three village khaung ye measured 6.9–12 % alcohol.
| Rice2 pyi (Burmese volume measure) | [kite] |
| Sorghum3 pyi | [kite] |
| Powdered rice-yeast starterAbout a handful | Ground rice shaped into balls, rolled in rice husk and dried over the stove for about a week; or bought ready-made[kite] |
| Warm water | Added at serving[kite] |
| Starter | rice-yeast balls (see myanmar-rice-wine-starter) |
Total time across the recorded steps: 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
Khaung ye is the home-brewed rice beer of Myanmar's hill peoples. Cooked rice, often with sorghum or millet, is mixed with a dried rice-yeast starter, packed into clay jars and left to ferment for a week to a month or more. Three village khaung ye measured 6.9–12 % alcohol. Made in 4 steps over 7.1 days. The longest step, pack into clay jars, press under dry leaves and ferment, takes at least 7 days (Kite Tales (Myanmar)).
| Main step | at least 7 daysReported[kite][ppt2019] | Pack into clay jars, press under dry leaves and ferment |
|---|---|---|
| Acidity | pH 5.4–6.5Measured[ppt2019] | Decant, add warm water and drink through a bamboo straw |
Khaung ye is fermented as a solid mash in clay jars and drunk by adding warm water and sipping through a straw, not pressed and bottled. Each people uses its own grain mix and starter, so the beers differ in sweetness, sourness and strength.
The three studied beers showed no mould growth, which the authors link to their alcohol holding back some microbes. Their pH of 5.4–6.5 is close to neutral.
Every number is labelled with how it is known. How this atlas is made
In 2014 DVB reported that Karenni family businesses kept to their traditional techniques for Khao Yae, while foreign companies were newly licensed to brew in Burma. In 2018 the Irrawaddy described Kayan rice wine (khao yae) as drunk by men, women and children in Kayah State at weddings, harvests and religious festivals.
