Chang—the Tibetan wine

While butter tea is the favorite Tibetan hot beverage, Chang is the traditional alcoholic beverage that is enjoyed by people across the Tibet, as well as in part of eastern Himalayas where the influence of Tibetan culture is felt.

Tibetans love drinking Chang, especially in the summer days when they go out for picnic to some nearby parks. Gulping Chang while having great fun playing Sho, the Tibetan dice game, is one of the best reflection of Tibetan people’s joyful nature. Traditionally Chang used to be served in the wooden bowl, but nowadays glasses came in as a handy replacement.

Chang is like the relative of universally better-known beer; because both in terms of ingredients and preparation methods, Chang and beer have many things in common.

In terms of preparation, barley or rice grains are the main ingredients to brew the drink. As the boiled barley has cooled, some yeast or dried barm is added to it. It is then preserved in a warm place for several days to let the fermentation take place. Once the fermentation is complete, a correct amount of water is added to the brew. It is then ready for the booze.

Chang tastes like ale, and many people prefer adding some sugar in it to suit their taste. The brew has a pretty low alcohol content that some people consume several liters of it in no time.

Besides being the favorite drink in summer, Chang is also believed to be an ideal drink in cold winter to give you a feeling of warmth and comfort, especially for nomads whose job involves roaming around in the cold areas.

Many people think that the brew has the healing properties for ailments like common cold and fever.

Apart from the being a favorite social drinks, Chang also has an important implication for religious occasions, Chang is commonly offered to some of the Buddhist deities and oracles.