Ethnic Alcoholic Beverages of the Northeast India

Ethnic alcoholic beverages are widely brewed and consumed by the indigenous communities in North East India. The prevalent agro climate condition of North East India is favourable for paddy cultivation and as such, many food products including alcoholic beverages based on rice are prepared and brewed by the indigenous communities. A diverse range of rice-based alcoholic beverages (RABs), viz., Xaaj, Apong, Kiad Um, Chuak, Sekmai Yu-Sujen, Haria, Zu/Judima, Arak/Hor-Alank, Jou Bishi, Photika, Laopani, Tsa-pe are brewed by the diverse ethnic communities of this region Although, most of the ethnic alcoholic beverages such as Xaaj, Apong, Yuchii, etc. are brewed from rice, few like Chang or the Tongba, is brewed using millets as the substrates. In the cereal-based fermentation process, the starch in cooked rice is saccharified to yield sugar which is subsequently converted to alcohol. A starter culture concocted with several herbs initiates the fermentation process. A typical undiluted rice brew contains a higher alcohol content (18–25%) than wine (10–20%). Ethnic alcoholic beverages are intricately woven into the cultural and social fabric of North East India and play a significant role in local festivities and rituals of the ethnic communities. This chapter provides an overview of the alcoholic beverages of Northeast India in their historical and cultural context, the key ingredients used in their preparation, and the most popular beverages in each of the region’s eight states. It also explores the socioeconomic impact of alcoholic beverage production in the region and the challenges and opportunities facing the industry.