Meghalaya’s Chubitchi is a traditional home-brewed rice beer that holds a significant place in Garo culture, renowned for its unique flavor and ritualistic importance. Prepared from sticky rice, Chubitchi has a distinctive taste, and its alcohol content can vary based on fermentation time, yeast activity, and other factors. The beer is a central element in social and religious events among the Garo people, often served during festivals, community gatherings, and traditional ceremonies.
The preparation of Chubitchi begins with soaking glutinous rice in water, a process that allows it to soften and initiate sprouting. After several hours, the rice is steamed to a semi-firm texture, which gelatinizes the starches, making them more accessible for fermentation. Once cooled, the rice is transferred to a fermentation vessel. Over the following days or weeks, depending on environmental factors and the desired alcohol content, the rice undergoes fermentation. This process transforms the starches into alcohol, with the resulting liquid taking on a slightly cloudy appearance. After straining to remove the solids, the fermented rice beer is bottled, and sometimes aged to refine its flavor further.
Traditionally, Chubitchi is consumed from an Abet—a hollow, dried gourd—during religious rituals and festive occasions, symbolizing its deep-rooted cultural significance. The brewing process and communal consumption of Chubitchi reflect the values of unity and celebration within the Garo community, keeping this ancient tradition alive across generations.
