The Tibetan brew is known as chang, a fermented barley beer. It has a rich, fruity taste and ranges from disgusting to pretty good.
Connoisseurs serve it out of a jerry can. Those trekking in the Everest region should try the local variety, which is served in a big pot. Hot water is poured into the fermenting barley and the liquid is drunk through a wooden straw – it is very good. Sharing chang is a good way to get to know local people, if drunk in small quantities. The taste of Chang differs from one to another due to the brewing method and duration.
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