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Alcoholic drinks from India
Themsing is a beer of the Monpa people of Tawang in Arunachal Pradesh, made from finger millet, barley or both. The cooked grain is cooled on a bamboo mat, mixed with a starter culture and a pinch of ash or charcoal, and packed into wooden pots sealed with leaves, where the mixture can be stored for one to three years. Lukewarm water poured through the mash draws off a golden drink.
| Finger millet or barley, or both | [SHRI2012] |
| Starter culture | The survey names no starter type for themsing[SHRI2012] |
| Ash or charcoala pinch | [SHRI2012] |
| Lukewarm water | Added to draw off the drink[SHRI2012] |
| Starter | starter culture, not named in the survey (a companion paper describes the Monpa pham starter tablets but does not mention themsing) |
Total time across the recorded steps: 12 months – 3 years
What changes: Millet or barley cooks in a pot until soft
Output: cooked millet or barley.
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
Themsing is a beer of the Monpa people of Tawang in Arunachal Pradesh, made from finger millet, barley or both. The cooked grain is cooled on a bamboo mat, mixed with a starter culture and a pinch of ash or charcoal, and packed into wooden pots sealed with leaves, where the mixture can be stored for one to three years. Lukewarm water poured through the mash draws off a golden drink. Made in 5 steps over 12 months – 3 years. The longest step, ferment in wooden pots, tightly covered, takes 12 months – 3 years (Shrivastava K 2012). Yeasts, since the starters of Arunachal tribes are a source of yeast cells does most of the fermenting.
| Main step | 12 months – 3 yearsReported[SHRI2012] | Ferment in wooden pots, tightly covered |
|---|
Themsing is made only by the Monpa of Tawang. A pinch of ash or charcoal goes into the mash with the starter, and the mash is stored solid in sealed wooden pots for up to three years; the beer is drawn off only when wanted, through a pipe or by pouring lukewarm water through a bamboo basket.
For the traditional beers of Arunachal Pradesh in general, Shrivastava and colleagues (2012) note that spoilage or contamination happens at times, especially in bulk batches, that cases of beer toxicity are sometimes reported, and that the work is done by hand in open, unhygienic conditions, which they see as the likely cause of spoilage.
Every number is labelled with how it is known. How this atlas is made
A 2012 survey of 21 tribes in 42 villages records themsing only among the Monpa of Tawang district [SHRI2012]; a 2021 review lists it for the Monpa with finger millet [RAWAT2021].
