10 traditional rice beer from Northeast that will add zing to your celebrations

Chuwak, Tripura One of the most expensive beers available, the Chuwak is also called Langi for the earthen pots in which they are served. This signature beverage takes 3-5 days to brew prepared only during auspicious occasions

Apong, Assam & Arunachal Pradesh A traditional beverage made by the Mishing tribe in Assam and the Adi people of Arunachal Pradesh, the Apong is of two types – Nogin Apong which is white in colour while the Poro Apong is made from rice straw giving it a dark brown colour. It takes almost three months to prepare Apong

Zutho, Nagaland This highly potent drink is popular among the Mao and Nagami tribes of Nagaland for its fruity aroma and sour taste and is often compared to Japanese sake

Bitchi, Meghalaya This brown and golden coloured beer is an important item in every ceremony performed by the Khasi and Jaintia tribes of Meghalaya. This local drink is brewed only in Garo hills and it wouldn’t be a loss if you make your journey to Meghalaya just to taste Bitchi

Lau Pani, Assam A type of rice beer brewed by the Ahom community of Assam, Lau Pani is prepared during auspicious occasions such as religious ceremonies, marriage ceremony and as offering to the dead. It is prepared from rice mixed with dried herbs before spreading over a banana leaf which is then transferred to earthen pots

Yu, Manipur This unusual yet one of the smoothest rice beer found in Northeast, the Yu is a specialty of the Meitei community of the Manipur which is used for several purposes such as a relaxant, offering to gods as well as medicinal use

Zu, Assam A popular drink of the Rabha tribe in Assam’s Goalpara district, the Zu is made from fermented rice grains stored in earthen post called ‘jonga’. Its preparation usually takes more than 7 days is considered best for reliving headaches, stomach problems and body pain

Xaj, Assam Yet another popular drink prepared from fermented rice and served in traditional copper vessel, the Xaj is a specialty of the Ahom community considered valuable for it is believed this drink brings good luck.

Kiad, Meghalaya Introduced to the Pnar tribe of Meghalaya’s Jaintia hills, this drink is consumed mainly as a medicinal remedy. Today, it is associated with religious festivals

Judima, Assam & Nagaland A special drink prepared by the women folk of the Dimasa tribe of Assam and Nagaland, Judima is made only during special occasions. In fact, it is a tradition to present Judima to the bridegroom’s family during arrange marriage ceremonies
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