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Alcoholic drinks from Himachal Pradesh, India
Lugri is a cloudy, sour cereal beer from Himachal Pradesh. Cooked rice, wheat or barley is mixed with a dry herbal starter called phab, left to turn into a sweet slurry, then topped up with water and fermented for a few more days. It is drunk fresh, and it can be distilled into arak.
| Rice (broken rice in the commercial units), cooked35 kg | Batches run 20–35 kg of rice[kumar2019] |
| Phab, ground to a fine powder300–500 g per 35 kg of cooked rice (1–1.5 %) | The Kangra units buy phab in from the Khampas of the Sidhbaddi (Dharamshala) region rather than make it[kumar2019][rawat2021] |
| WaterUp to the brim of a 20 L pot holding 3–4 kg of slurry | [kumar2019] |
| Starter | koji/qu/mold-starter (phab, a mixed starter of lactic bacteria, yeasts and moulds; the granules are ground to a powder) |
Total time across the recorded steps: 6 days – 21 days
What changes: The grain cooks until soft
Output: soft cooked 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
Lugri is a cloudy, sour cereal beer from Himachal Pradesh. Cooked rice, wheat or barley is mixed with a dry herbal starter called phab, left to turn into a sweet slurry, then topped up with water and fermented for a few more days. It is drunk fresh, and it can be distilled into arak. Made in 7 steps over 6 days – 21 days. The longest step, saccharify in covered pots, takes 2–7 days (Kumar A 2019). Lactic acid bacteria isolated from Lahaul lugri and Saccharomyces cerevisiae and Lactobacillus species carried in the phab do most of the fermenting.
| Main step | 2–7 daysReported[kumar2019] | Saccharify in covered pots |
|---|---|---|
| Temperature | 28–32 °CReported[kumar2019] | Cool and mix in the phab |
| Acidity | pH 2.8–3.6Measured[kumar2019] | Drink fresh |
Lugri runs in two pots. The rice first sits warm and covered until it is a sweet slurry, then a few kilograms go into a new pot topped up with water to ferment open. The phab starter is a dry powder that contains several herbs and microbes, not a wet starter.
Lugri is not pasteurised and keeps only 2–3 days in summer and 6–7 days in winter. Its pH measured 2.82–4.2 across Lahaul and Kangra samples.
Every number is labelled with how it is known. How this atlas is made
