Tripura Chuwarak Twisar Rice Beer Traditional Fermented Tribal

Method

1. 1

   Note: This recipe produces a mildly fermented, low-alcohol rice beer (about 1 to 3% alcohol) — similar to Japanese amazake or Korean sikhye in strength.

2. 2

   It is a cultural preparation central to Tripuri festivals.

3. 3

   Cool the cooked rice completely to room temperature — warm rice kills the yeast.

4. 4

   If using traditional murali yeast cake: crumble finely.

5. 5

   Mix with a small amount of the cooled rice. Set aside for 30 minutes to activate.

6. 6

   If using commercial yeast: mix active dry yeast with 1 tbsp rice flour and 2 tbsp warm water.

7. 7

   Let sit 15 minutes until frothy.

8. 8

   In a clean, dry clay pot or glass jar, layer the cooled rice.

9. 9

   Add the activated yeast mixture. Add 4 cups cool boiled water. Stir gently.

10. 10

    Cover with a clean cloth secured with a rubber band.

11. 11

    Leave at room temperature for 24 to 48 hours. Warmer weather (above 28°C) requires less time; cooler weather requires more.

12. 12

    The chuwarak is ready when it smells pleasantly sour and slightly alcoholic, and has a milky, slightly cloudy appearance.

13. 13

    Strain through a cloth to serve as a liquid.

14. 14

    Or serve unstrained — the Tripuri traditional way — with the rice grains present.

15. 15

    Serve cool. Store refrigerated for up to 3 days.