Note 32 — Chapter I · JOURNEY FROM DARJILING TO TASHILHUNPO.

Tibetan beer. Its preparation is thus described by Jaeschke, op. cit., s.v., Chang: “When the boiled barley has grown cold, some phabs (yeast or dry barm prepared in Balti of flour, mixed with some ginger and aconite) is added, after which it is left standing for two or three days, until fermentation commences, when it is called glum. Having sufficiently fermented, some water is poured to it, and the beer is considered to be ready for use.”—(W. R.) ↑