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Alcoholic drinks from Myanmar

Si su maw (Kayah rice and red-millet beer)

A rice and red-millet beer from Kayah State in eastern Myanmar, known so far only from a photograph in a 2022 review of the book Heritage Drinks of Myanmar. No account of how it is brewed has been found.

A short entry: the sources we found record only what is said here about Si su maw 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 Si su maw.

Short entryAlcoholic drinks

Recipe

No fixed amounts recordedNo recipe has been found; the only source names the two grains.
Rice[cornell2022]
Red millet[cornell2022]

Total time across the steps of Khaung ye / hsan khaung ye (Myanmar rice beer): 7.1 days

Start
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What changes: Sorghum boils until tender, then rice cooks with it until the water is gone

Step 1 of 4 · steps of Khaung ye / hsan khaung ye (Myanmar rice beer)
Boil the sorghum, add the rice and cook until dry
Time
30 min – 1 h
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented

Output: cooked grain.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

At a glance

A rice and red-millet beer from Kayah State in eastern Myanmar, known so far only from a photograph in a 2022 review of the book Heritage Drinks of Myanmar. No account of how it is brewed has been found.

What makes this one different

Brewed from a mix of rice and red millet, where the Kayah's chiya is sorghum alone and the Mwim (Chin) tar san ron is red millet alone.

Related ferments

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [cornell2022] Cornell M. 2022, Traditional brewing in Myanmar - an amazing heritage (review of Corbin, Heritage Drinks of Myanmar), Zythophile blog, photo caption; read via the Wayback Machineweb