Sweet, low-strength rice wine pressed from fermented glutinous rice, amber and syrupy. It is made in Bali and East Java from the liquid that collects under tapai, and the Balinese version is poured in Hindu ceremonies alongside arak.
It is an alcoholic drink whose production is licensed, and the ferment depends on a ragi starter cake carrying a specific set of moulds and yeasts.
What goes into it
- black or white glutinous rice
- ragi — a starter cake of moulds and yeasts
- water
How it is made
Glutinous rice is steamed, cooled and mixed with crushed ragi, then left in a covered vessel for several days. The mould converts starch to sugar and the yeasts ferment part of it, and the sweet liquid that collects is pressed off and aged for months. In East Java the solids are instead dried into a sweet cake, also called brem.
How long it takes: a week of fermentation, then months of ageing
How it is eaten
In small glasses at ceremonies and celebrations, and mixed with arak.
History
Made in Bali and East Java from tapai liquid; Balinese versions are poured in Hindu ceremonies alongside arak.
Frequently asked questions
What is Brem?
Brem is a wine & spirit from Indonesia: sweet low-strength rice wine pressed from fermented glutinous rice, amber and syrupy. Made in Bali and East Java from tapai liquid; Balinese versions are poured in Hindu ceremonies alongside arak.
How is Brem made?
Glutinous rice is steamed, cooled and mixed with crushed ragi, then left in a covered vessel for several days. The mould converts starch to sugar and the yeasts ferment part of it, and the sweet liquid that collects is pressed off and aged for months. In East Java the solids are instead dried into a sweet cake, also called brem. It takes a week of fermentation, then months of ageing.
Can I make Brem at home?
No, and the atlas gives no method for it. It is an alcoholic drink whose production is licensed, and the ferment depends on a ragi starter cake carrying a specific set of moulds and yeasts.
What goes into Brem?
Black or white glutinous rice, ragi — a starter cake of moulds and yeasts, water.
How is Brem eaten?
In small glasses at ceremonies and celebrations, and mixed with arak.
