Article on 10,000 year old beer recipe

[TexasTea]

From China-Zhejiang province- No Malt per se, but uses grasses, herbs, tubers, acorns etc. Interesting read. https://www.msn.com/en-us/foodanddr...1&cvid=68c035d0dbbe45d1a91f1c7ebc78f9b1&ei=76

 

[Miraculix]

From China-Zhejiang province- No Malt per se, but uses grasses, herbs, tubers, acorns etc. Interesting read. https://www.msn.com/en-us/foodanddr...1&cvid=68c035d0dbbe45d1a91f1c7ebc78f9b1&ei=76

I'm having some of the original funghi-yeast ball starters from the Nepal Himalaya at home . These ones came from some farmers from the Mustang area.

Going to make some rice wine with it and some chang.

 

[hungupdown]

My beer, is lucky to last 10 weeks. Apart from my imperial stout recipe.

 

[TexasTea]

I'm having some of the original funghi-yeast ball starters from the Nepal Himalaya at home . These ones came from some farmers from the Mustang area.

Going to make some rice wine with it and some chang.

I still have 2 jars of those red yeast rice balls left. I get mine either in Katy TX (large chinese-american population out there) or at Hong Kong market in Spring TX. They are imported from China. I'm running low on glutinous rice though, need to pick up some more.

 

[Miraculix]

I still have 2 jars of those red yeast rice balls left. I get mine either in Katy TX (large chinese-american population out there) or at Hong Kong market in Spring TX. They are imported from China. I'm running low on glutinous rice though, need to pick up some more.

If I'm correct, then these red ones are meant to be used in conjunction with the white ones. The white ones can be used on their own.

I must say, I'm not 100% sure about the red ones. I only know red yeast rice, which is not in ball form. This one is used as an addition to the yeast balls in white.

 

[TexasTea]

If I'm correct, then these red ones are meant to be used in conjunction with the white ones. The white ones can be used on their own.

I must say, I'm not 100% sure about the red ones. I only know red yeast rice, which is not in ball form. This one is used as an addition to the yeast balls in white.

Here is a pix of what I use. I don't know about red or white, these are liitle yeast balls and they are white in appearance. The oriental grocery store lady said they were red yeast rice wine balls for whatever that is worth. She said use these to make rice wine. I use these and these alone all by themselves because I can buy them locally, works like a charm. In case its hard to read the company is Hang Hing Marine Products Co. out of China (Hong Kong). I pulverize them to a powder with a hammer and mix in with the rice.