[Assam] LAO-PANI / RICE BEER

[Chan Mahanta]

I am not a Lao-paani expert. I have seen how it is made, but I  don't 
think I could help anyone with the process.  I can tell you one thing 
however, that it is highly overrated :-). It tastes pretty awful, 
slightly sour, 'poita-bhaat' like, except worse. The flavor isn't 
anything to write home about either. Since it is not a distilled 
brew, it looks pretty awful too, like water from a muddy pond.

I haven't tasted Japanese rice-beer.  Actually never have seen it in 
the stores.  But  Lao-paani, is NOTHING like sake', which is a 
distilled rice brew and I am sure you know, comes in a myriad of 
qualities. But even the lowest of the low of sake' is a far better 
brew than any 'lao-paani'  or even the Bodo made 'boraa-saulor' brew 
, spiked with hot chlli peppers and assorted herbs.

Asahi makes a 'live-beer' . They call it live, because the yeast 
continues to work in the brew. Leaves an awful after-taste.

BTW, the Chinese makes a rice-beer too, as well as a rice wine.









At 6:51 PM -0600 2/8/09, kamal deka wrote:
>Does anyone know how to make " Lao-Pani "?
>  Is there any difference between Japanese alcoholic beverage made out of
>fermented rice called " Rice Beer "and Assamese " Lao-Pani "?
>KJD
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