brem — East Java, Indonesia

Brem is a traditional fermented product of Indonesian gastronomy found in two forms for approximately a thousand years: solid (between a tofu and a cake) in Java (Madiun and Wonogiri), and liquid (a rice alcohol in Bali, Lombok, and Nusa Tenggara). Beyond everyday consumption, brem is also used in Hindu ceremonies (called tetabuhan, and offered to Buto Kala, to drive away demons and preserve harmony). Brem can be white or red depending on the proportions of white or black glutinous rice used. Its taste is sweet, but with a slightly acidic touch and its alcohol content varies between 5% and 14%. Like other traditional beers, it is produced from a mash of glutinous rice malted by steam (ketan) to which, once cooled, a ferment (ragi tape) is added which causes amylase. After three days, a yeast culture is added to transform the sugars from the previous operation into alcohol through fermentation lasting two weeks. It is produced at home but also marketed on a small scale; it is consumed either pure, or mixed with arak. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q597921) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.