Anybody knows how to make "Cheeyang" (white nepali beer or Jaand)? Ghar mai brew garna milcha ke mildaina?

Banyo bhanay daro dinay bicharma chu...............tesailay auncha bhanay REPLY garu la?

Things you need
1. Rice or Maize (Makaiko Jaad babal mmetho po huncha)
2.Yeast (You can get here easily)
3. Hay/Paral (Authentic parale banaune bhyea)[To Slow down the STEAM Process]
4.Momo Pakaune Bhada (best we can get here)

Recollecting from my Memory (correct be if I am wrong)
1. Rice ra Yeast mix garne  ani white cloth ma poko parne(i don't know the quantities) (may be 20:1) [See step 4, about adding Yeast]
2. Keep this on top of Paral. (hay is used to that only slight amount of steam goes to Rice and Yeast Mix)
3. Steam it for 1/2-1 hours !(can somebody confirm the time :-)]
4.take the content ( white cloth) (Nepal ko Suti(cotton)) [I guess Yeast are added while steaming or during this STEP , someone need to verify]
5.put that in air tight jar, fill with water.
6. let it be there for week or so
7. enjoy the drink.....

Try couple of time, you'll get it one way or the another!!

how about tongba......the one with tiny seeds, warm water and a straw...???

You can make MoMo too :-))

Momo ko Bhada is for Steam bro...

Base ma Pani umalne, dulo dulo bhako layer ma paral rakhne ani top of that tyo rice to poko!!  and you need something to cover everything :-)) [Be creative, Logic tehi ho, aba kasari garne sathi tyo chai ali dimagai lagaunu parla]

Enjoy the Brew......

Before you do that find out if that is allowed in your city.

Federal law

In November 1978, Congress passed a bill repealing Federal restrictions on the homebrewing of small amounts of beer. Jimmy Carter, 39th President of the United States, signed the bill into law in February 1979, and many states soon followed suit. There is currently no federal law against homebrewing as long as you stay within the legal limit with regards to quantity.

The current federal limit on homebrewing beer is 100 gallons for a single adult, or 200 gallons for a household with two or more adults. Adult here is defined as 21 years of age or older.

[edit] State law

However, individual states are free to pass their own laws limiting or even forbidding homebrewing. In Utah, for example, homebrewing used to be completely illegal, but this changed in March of 2009 [1]. Other states impose no additional requirements beyond the existing Federal law. The Brewers Association maintains a database of state homebrewing laws at their web site.

Bear in mind that states may impose lower quantity limits than the current federal limit of 100/200 gallons a year.

www.homebrewtalk.com/wiki/index.php/Is_homebrewing_legal_in_the_United_States%3F

Last year I tried "saki or shaki or shakee.." whatever, that i found in korean store. It tasted ditto like chhyang so try your luck in korean store

No one know how to make TONGBA?????????

 @New Baneshwor next time try WARM SAKE (from Japanese/Korean or Chinese Restaurants, PF CHANG has it too!! )(I guess you had cold sake from Korean Store right?)!!

+ I don't think 'Sake' tastes like Tho/Jaad/khshyang my personal opinion!!

 the easiest way of all.. prepare rice... BHASI BHAAT WORKS TO... when the rice is cooked let it cool and mix yeast.... then keep it in air tight container for a weeks.. there you go...