Move over beer and wine, there’s a new kind of fad in town! In all honesty, nothing can replace beer or wine, however, there are certain fermented beverages that tickle our fancy and on certain occasions may be even better than the two drinks that are most dearly-acknowledged and universally-loved.
We already gave you the rundown of the top rice wines around Asia, but there’s a lot more to tip down your gullet on for those who care to explore – and not all of them are alcoholic.
Fermented drinks are a result of yeast/bacteria interacting with the sugar compounds to break them down into alcohol or lactic acid. We are now familiar with many varieties of fermented drinks such as kombucha owing to their health benefits (your digestive system will thank you!) as well as their delicious fizzy state.
Here, we have a list of worldly concoctions you will absolutely fall in love with – if you aren’t already – for their nutritional value, cultural relevance, years of history, and most importantly, their wonderful flavours. Cheers!
1) Fermented Dark tea – China (tea)
The beloved ‘dark tea’ that hails from China is a result of months and years of fermentation or oxidation that results in the darkening of the tea leaves or liquor exposed to humidity and oxygen. A long shot from commonly-known ‘black tea’, dark tea is in fact unique to China’s provincial towns in areas such as Yunnan and Hunan.
Where black tea is bitter-tasting, the fermented dark tea is quite palatable with a flavour that is suitable and light. The most popular is Pu’er tea from Yunnan, usually sold as pressed bricks or discs and advised to be consumed in smaller quantities.
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2) Basi – Philippines (sugarcane)
Fermented sugarcane results in this popular Filipino drink from the Ilocos region in Luzon. Basi is an alcoholic beverage that resembles wine and is made from storing boiled sugarcane juice in earthenware. After adding fruits or other flavours to the juice, it is left to ferment for years at a time.
Basi also has a place in history, as an 1807 ban on private manufacture of the beverage caused a revolt of the same name – a detail which gives it added popularity and prestige in the region today. Basi wine is a delicious beverage with an alcohol content similar to that of grape wine.
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3) Kvass – Eastern Europe (rye bread)
Think flavoured beer when you want to picture this delicious, fizzy drink particular to Russia and some parts of Eastern Europe. A beverage as old as time, Kvass is made by fermenting rye bread and adding natural yeast, sugar or honey, and zakvasa to catalyse the process of fermentation. Served with the yeast still floating in the drink, the unique flavours are similar to beer unless flavoured with fruits and berries; it has a negligible alcohol content.
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4) Kefir – Russia (milk)
Milk kefir finds its origin in several parts of the world including Russia, Persia (present-day Iran), and even Turkey. Made by injecting kefir ‘grains’ to milk from cows, goats, or sheep, the drink is then fermented for the lactose to break down into lactic acid, making kefir an excellent probiotic.
The grains are in fact gooey pearls similar to tapioca which contain amounts of bacteria and yeast. The resultant flavour is tart and it is packed with essential vitamins like B12! What more could you possibly want from a delicious tangy drink?
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5) Toddy – Africa & South Asia (palm sap)
Toddy or tumbu liquor, emu, nsamba, kallu, tuak, tuba as it is known in parts of South Asia and Africa, is a beverage colloquially known as palm wine, obtained from palm sap. Tapped from a palm tree (coconut, date, or Palmyra), the sap begins to ferment instantly owing to natural yeasts with a 4% alcohol content and distinct aroma. For a stronger flavour, distilled palm wine may be consumed in the form of whiskey or gin. You won’t have to go far to find tuak – it’s popular in Sabah and Sarawak as well as much of Indonesia.
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6) Soju – Korea (sweet potato, tapioca)
South Korea is often known as the drinking capital of the world for its undying love for soju, makgeolli, and a mix of beer (maekju) and soju affectionately known as somaek. Remember to follow proper etiquette while drinking soju in the company of seniors, friends, and colleagues!
Soju is high in alcohol content and is made from sweet potatoes and tapioca. Often consumed with banchan (side dishes like kimchi, dried anchovies, spicy rice cakes, pickled radish etc.), it is sold in a variety of flavours such as peach, mango, apple, raspberry, and others! Is your mouth salivating yet, or what?
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7) Chica de Jora – Peru (corn)
A thousand-year old recipe that is relished to this date in Peru and other parts of Central and South America, Chica de Jora is fermented corn beer made from maize and unrefined sugar cane, stored for days in sealed earthen pots. Although it is rarely seen outside of Peru, the drink remains a hot favourite among the locals for its celebrated history and delicious flavour.
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8) Tongba – Nepal (millet)
A tongba is actually the name of the vessel in which the Nepalese beverage mandokpenaa thee is fermented and then served. Made from millet grains that are cooked, fermented, and stored for up to six months, the beverage is served by pouring hot water in a tongba with fermented millet at the bottom. A unique straw that filters the grains is inserted into the container so you can enjoy the smooth, hot beverage. Keep adding hot water to the millet to enjoy the drink for a longer period!
Served during ceremonies, occasions, and as a respectful gesture to guests, tongba remains a cultural icon in Nepal and is consumed regularly in parts of Nepal and neighbouring countries.
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*Note: These rates are based on search queries made on kayak.com.my on 20 September 2018. The prices are quoted in MYR. Flight prices are based on results for a return economy flight search. Hotel prices are for double occupancy and include taxes and fees. Prices are subject to change, may vary, or no longer be available.
