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Open a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Thwon is the rice beer of the Newar people of the Kathmandu valley, brewed for festivals and rituals. Boiled rice is mixed with a marcha starter, fermented, packed into a sealed earthen pot and then drawn off with water.
A short entry: the sources we found record only what is said here about Thwon itself.
DocumentedAlcoholic drinks11 days
Recipe
No fixed amounts recordedNo tested recipe with amounts was found; Wikipedia gives only the marcha ratio.
marcha, crushed to powder and mixed into the cooled steamed rice
Total time across the recorded steps: 11 days
Start
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What changes:Wet grain drains in a pot with holes in the bottom
Step 1 of 7
Wet the grain, then drain in a pot with holes in the bottom (ghyampo)
Time
A few hours (Wikipedia)
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented
Bhaktapur.com gives the soaking as 3 to 4 days and says there is no strict fixed method. Output: wet 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
Thwon is the rice beer of the Newar people of the Kathmandu valley, brewed for festivals and rituals. Boiled rice is mixed with a marcha starter, fermented, packed into a sealed earthen pot and then drawn off with water. Made in 7 steps over 11 days. The longest step, solid-state ferment, takes 7 days (Wikipedia).
Thwon is a Newar rice beer drawn by pouring water onto a sealed solid mash, like other Himalayan jaand, but brewed in a copper vessel and marked by Newar ritual customs such as laying charcoal and chilli on the cooling rice.