Food & dishes · Nepal
Chhyang: Fermented Rice Beer of Nepal
Cloudy, milky and mildly alcoholic, chhyang is Nepal's traditional fermented rice or millet beer, drunk across the hills and Himalaya at festivals and feasts.
Chhyang (also spelt chyang or chang) is the milky, mildly alcoholic fermented beer of Nepal's hills and high Himalaya — cloudy, gently sour-sweet, and drunk like a light beer at festivals, feasts and everyday gatherings. It is the gentle cousin of raksi and one of the oldest drinks in the Himalayan world.
The short answer
Chhyang is fermented rice, millet or barley beer: the grain is cooked, mixed with a traditional starter, fermented, and the resulting cloudy liquid is drunk young and cool. It is mild and milky, slightly sweet and tangy, far weaker than distilled raksi. Drink it like a light beer, in moderation, and from a clean source. It is a staple of Sherpa, Tamang, Gurung, Newar and other communities across the hills.
How chhyang is made
The process starts with cooked grain — most often rice in the lowlands and hills, millet or barley higher up. The grain is cooled and mixed with marcha, a traditional yeast-and-herb fermentation cake, then left to ferment in a covered pot for several days. As it ferments it develops alcohol and a characteristic sour-sweet flavour.
To serve, the fermented mash is strained or mixed with water and poured out as a cloudy, milky drink. Some communities drink it thick and almost porridge-like; others thin it considerably. Because the same fermented grain is the raw material for distilling, chhyang is in effect the first stage on the way to raksi.
How it tastes and how strong it is
Chhyang is light, cloudy and refreshing, with a yoghurt-like tang and a faint sweetness from the grain. It is mild in alcohol, closer to a light beer than a spirit, which makes it easy to drink — sometimes deceptively so at altitude. Served cool, it is especially welcome after a day's walk in the hills.
Regional styles and context
Chhyang is found across Nepal's middle hills and Himalaya. In Sherpa and Tibetan-influenced areas it is often made from barley or millet; in the hills and Kathmandu Valley, rice is common. It is a fixture of weddings, funerals and seasonal festivals, and a standard offering of hospitality among many Janajati communities.
It belongs to the same indigenous drinking tradition as the distilled clear spirit raksi made from the very same ferment, the hot millet tongba of the eastern hills, and the Newar aila liquor of the Kathmandu Valley. For the full set of beverages, see our traditional drinks of Nepal collection, and for how grain-based food and drink shape Nepali life, our Nepal food and drink guide.
Cultural role
For Himalayan and hill communities, chhyang is more than refreshment. It is offered to guests, poured for deities and ancestors, and shared at every major life event. Trekkers in regions like the Everest, Langtang and Annapurna foothills will often be offered a glass in a village home, especially during festival season.
Tips for travellers
The main caution with chhyang is water: because it is sometimes mixed with untreated water, hygiene can vary. Choose a clean kitchen or a reputable eatery, drink in moderation, and remember that even a mild drink hits harder at altitude. Our drinking water and food safety in Nepal guide has practical advice. Enjoyed sensibly, chhyang is a friendly, ancient drink and a warm introduction to Himalayan hospitality.
Frequently asked questions
What is chhyang?+
Chhyang is a traditional Nepali alcoholic drink made from fermented rice, millet or barley. It is milky and cloudy in appearance, mildly alcoholic, slightly sweet and sour, and drunk like a light beer across Nepal's hill and Himalayan communities.
How strong is chhyang?+
Chhyang is mild, much weaker than distilled raksi, broadly similar to a light beer or cider in strength. It is fermented but not distilled, so it is gentle and easy to drink, though strength varies with the ferment and how it is prepared.
What is the difference between chhyang and tongba?+
Both are fermented millet drinks, but chhyang is typically served as a cool, milky liquid drunk straight, while tongba is the eastern-hill version made by topping fermented millet grain with hot water and sipping through a bamboo straw.
Is chhyang safe to drink?+
Chhyang is enjoyed widely, but because it is homemade and sometimes mixed with untreated water, hygiene varies. Choose a clean kitchen or reputable eatery, drink in moderation, and follow general food and water safety advice for Nepal.
