Lambiku

Lambiku is a type of fermented alcoholic beverage originating from Nepal. It is traditionally brewed by the Rai and Limbu ethnic groups in the eastern hills of the country. The primary ingredient is a type of millet, often cooked and then inoculated with a starter culture called "chi" or "marchi." This starter culture is a complex mixture of microorganisms, including yeasts and bacteria, which are typically made from rice flour and various herbs and spices.

The preparation of lambiku is a multi-step process. The cooked millet is allowed to cool before being mixed with the starter culture. This mixture is then placed in earthenware pots and sealed, allowing it to ferment for several days or weeks. The fermentation process converts the starches in the millet into alcohol. After fermentation, the liquid is strained and ready for consumption. Lambiku is often served at room temperature, and its flavor profile can range from slightly sweet to tart and mildly alcoholic, depending on the specific brewing methods and ingredients used. It plays a significant role in the cultural and social life of these communities, often being consumed during festivals, celebrations, and daily gatherings.