Rice Beer

I’ve always been intrigued by the concept of rice beer – not the Budweiser/Miller/Sapporo type of rice beer, but the cloudy drink made from rice or millet in parts of Asia. In some Himalayan regions it is known as chang, and that is the name that I had it under when I was visiting Darjeeling some years back. It was opaque, cloudy, and full bodied with a complex, floral sweetness and a little sourness, and while I had a commercially produced imitation, there are lots of homebrewers in the region still making it the traditional way.