Apong is an alcoholic beverage traditionally manufactured by the Adi people of Arunachal Pradesh and the Mishing/Mising tribe in Assam. It may therefore be found frequently among the tribes in the northeastern Indian states of Arunachal Pradesh and Assam, where a variety knows it of names among the various tribes. Apos are frequently made in homes and occasionally eaten with rice and chutney, regardless of gender or age.
Each tribe gives the rice beverage a separate name. The term “apo” has never been used to refer to the beverage in general. But it is thought that the Assamese ‘Mishing/Mising’ people invented this brew first. The Mishing people’s traditional name for a beer, “Apong,” is where the word “apo” originates. In Arunachal Pradesh, it is now offered during festivals, the Mopin festival being one of them.
Recipes and ingredients
The rice that is collected to make the drink is first roasted until it turns black. After being cooked, the rice is combined with the fermenting component E-Pob, which is a mixture of rice and medicinal herbs. Along with climate and temperature fluctuations, ration formation takes time. The fermentation process during the summer takes 5 to 6 days. Filtered, the fermented mixture is then placed into bamboo shoots.[beverage]
Together with rice and beverages, around 30 medicinal plants are used in these procedures. This applies to grass, creepers, and leaves. Apong beer is produced for more than three months. Although this has an alcohol concentration of 18 to 25%, it is more euphoric.
Types of Mising Apong:
Poro Apong and Nogin Apong are the two main varieties of Mishing/Mising Apong.
- Apong Poro
The Poro is made from fermented rice and rice straw, which gives the beverage a dark brown colour. An apop pitha yeast culture is created and rice is cooked as usual to make Poro Apong. However, before adding apop pitha, rice that has been set out to dry is covered with an ash powder comprised of rice husks and straw.[beverage]
After being added to earthenware pots (it is unclear if these pots were cleaned in the same manner as before), this mixture is sealed with dried straw or new leaves. After that, this is allowed to ferment for around 20 days.
Following fermentation, the Poro Apong is filtered through a bamboo cone that also contains filters composed of banana leaves. To extract even more beer, water is poured over the mash.
2. Nogin Apong:
The Nogin is tasteful and white. The people make their Apop pitha yeast cakes before brewing. To do this, between 16 and 39 various plants, herbs, and twigs are collected, cleaned, and placed on a bamboo mat. You can either use these right away or sun-dry them for later use.[beverage]
After that, the soaked rice and the collected plants are crushed separately and blended with a little water to form a dough. The dough is then formed into ovule-like balls that measure about 3 cm by 6 cm, and they are then dried in the sun.
The preparation of clay pots for After boiling, the rice is spread out to dry. The rice is then covered with the Apop Pitha yeast starter. the clay pots are then filled with it. After the vessel has been filled with water, banana leaves are used to seal it. After that, it is fumigated over a fire and allowed to ferment for four to five days.
Benefits of Apong:
Traditional kinds of Apo beer have several therapeutic capabilities as a result of the conclusion of starting cake created with 39 therapeutic herbs. In addition to the medical properties it possesses, it is a rich source of nutrients that provide people with energy and a calming impact.
It works well to treat conditions including diarrhoea, urinary troubles, body aches, inflammation, headaches, sleeplessness, and the expulsion of worms, among others. Additionally, rice beer contains dietary fibre nutraceuticals that control psychotic illness and alter the microenvironment of the gut by generating metabolites.[beverage]
Additionally, rice beers are known to be beneficial since they encourage the production of probiotics that will support microbiomes that aid in improving immunity.
Apo is a type of rice that helps people feel happier and has other beneficial qualities. Additionally, the Apo is thought to have the ability to govern the communication between the gut and the brain.