Beer
Tongba
तोङ्बा
Koshi and Eastern Nepal, Nepal
Millet is fermented in a wooden vessel and repeatedly steeped with hot water to make a warm eastern Nepali drink.
Original eatfuls sticker artwork
What it is
A closer look at Tongba.
Millet is fermented in a wooden vessel and repeatedly steeped with hot water to make a warm eastern Nepali drink.
What to look for
Know it when you find it.
A filtered straw draws cloudy grain liquor from the cup; seek it in Limbu communities and eastern hill drink houses.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tongba.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Belgium
Abbey Beer
Abdijbier
Strong ales brewed in the abbey tradition, from Trappist originals to abbey-licensed brews.
Antigua and Barbuda
Wadadli Beer
Wadadli
Antigua's local lager from Antigua Brewery Ltd; a crisp, light beer named with Wadadli, the indigenous name for the island; the everyday beach beer of Antigua; found at every beach bar, restaurant, and rum shop; the national beer of Antigua and Barbuda; a refreshing tropical lager; the beer of the island.
Minsk, Belarus
Alivaria Beer
Аліварыя
Beer from Minsk's Alivaria brewery, working since 1864 and the oldest in the country; the dark Porter and the amber Alivaria Zolotoe are the ones worth ordering.
North Rhine-Westphalia, Germany
Altbier
Amber top-fermented beer from Düsseldorf, cold-conditioned, malty with hop bitterness.
Lithuania
Lithuanian Farmhouse Beer
Alus
Naturally fermented farmhouse beer brewed with unique regional yeasts passed down through generations.
Aruba
Balashi Beer
Balashi
A pale lager brewed on Aruba by Balashi Brewery, first made for the island in the late 1990s and now one of its signature local beers.
Estonia
Baltic Porter
Baltijos porteris
A strong, dark, cold-fermented beer style unique to the Baltic region, with rich malt, dried fruit, and chocolate notes.
Bhutan
Bangchang
བང་ཆང་།
Unfiltered home-brewed beer from fermented maize or millet mash, cloudy and low in alcohol, drunk in large quantities at village gatherings.