TRADITIONAL BEVERAGES
Flexible vinyl tube Approx. 50 cm
Bamboo tube Approx. 50 cm
Mash with rice husk
Articial hole
Bamboo joint
Earthen pot
Figure 6. Diagram of typical drawing tube in the suburban area of Vientiane
Figure 3: Lao hai in earthenware pot with red plastic cover
lao is powdered before use and mixed with the initial mash. Ethanol fermentation of lao hai mash proceeds with the moisture contained in the steamed sticky rice. After two to three days water is added to dilute the ethanol concentration and after four to seven days, lao hai is ready to drink. Around 10% ABV is produced in the mash. After fermen- tation, water is added to adjust the mash to individual taste. Lao hai is drunk with the characteristic drawing tube made from bamboo. Drawing tube A diagram of a typical drawing tube is shown in Figure 6. Traditionally they were made from bamboo but in this area modern drawing tubes use a exible vinyl mouthpiece. The bottom of the bamboo tube is closed, with the bamboo joint and an articial hole near the bottom of bamboo tube. The exible vinyl tube is then attached
to the top of the bamboo tube as a mouthpiece. Rice husk in the nal mash acts as a ltering agent, and the ltered uid is drunk through the bamboo tube ( Teramoto Y ), directly from the earthen pot. In conclusion As mentioned earlier, traditional Lao hai is made using a semi-solid-state fermentation system with simultane- ous saccharication and fermentation. Some alcoholic beverages in Thailand and in Vietnam are also brewed in a similar fashion. We now plan to study the specialties of Laotian alcoholic beverages for modern fermentation technology in the future. Acknowledgement This work was partially funded by the New Core to Core Programme A, Advanced Research Networks from 2014 to 2019. We are grateful to the people of Vientiane who kindly showed us their microbrewery.
References Teramoto Y, Drawing tubes of Bahrain, Uganda, and Thailand. Brewer & Distiller Intl. 2007; 3(7): 33–34. Saigusa N and Teramoto Y, The enzyme pro- duction control by sound waves in the case of koji mold. In Grumezescu AM and Holban AM ed. Handbook of food Bioengineering Food Biosynthesis Vol.1 Chapter14, pp.409-425 Teramoto Y and Dung NTP, Traditional Vietnamese alcoholic beverages and micro distilleries of the Mekong Delta, Brewer & Distiller Intl . 2012; 8(12): 37–39. The authors Yuji Teramoto. Professor, PhD, Department of Applied
Microbial Technology. Sojo University, Japan.
Somchanh Bounphanmy Vice President, Associate Professor, PhD, Department of Biology. National University of Laos, Lao PDR.
Figure 4: Microbial starter peng lao in the market. Peng lao (left) and powdered peng lao (right)
Figure 5: A typical market in Vientiane
48 ● BREWER AND DISTILLER INTERNATIONAL I october 2019
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