Tongba Tasting
April 7th 2014 Tibetan hot Beer
Seeds are fermented with yeast for 2-3 days depending on the weather. Shorter time on hot days and longer on cold ones. The fermented seeds are then aged for 15+ days. To make Tongba, hot water is added to extract the flavors. Water can be refilled up to four times. Taste a lot like rice wine, but slightly sweeter. Prune endnote. Smooth. Often served in this wooden type
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