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Old Alcoholic Drinks in Indonesia

Old Alcoholic Drinks in Indonesia

Old Alcoholic Drinks in Indonesia – Nowadays more and more people are trying to drink alcoholic beverages which can make many people get drunk and even become very uncontrollable. Indonesia does not only have a variety of delicious food. Unique drinks are also spread in various regions. Each region has at least a traditional drink. Generally, the authentic ones are alcoholic beverages, which are produced from various fermented fruits or plants.

1. Sopi

Sopi, a typical drink of Flores and other eastern Indonesia. Sopi is produced from the fermentation of palm or palm sugar, which in scientific language is called arenga pinnata. The manufacturing process takes quite a long time.

Palm tree water or sageru, put in a container, mixed with husor root powder. The point is, so that the water does not thicken into brown sugar. After that, the sageru water is cooked until steam comes out.

The steam that turns into water is put into the bamboo. The water was allowed to stand for several days until the alcohol content was high. After it was enough, the water that had become sopi was transferred into a bottle.

Sopi for the people of Flores is like a symbol of togetherness. Usually sopi is served in special moments, rituals, or regional ceremonies. Some families also serve soup for their guests. In their culture, sopi is considered a prestigious drink.

2. Tuak

Almost every region in Indonesia has palm wine. One of them is Lombok. Tuak Lombok is produced from palm flowers.

The work is done in the middle of the forest, near the trees. Palm trees are indeed widely planted in forest areas. It took overnight to process it. Starting from waiting for the flower essences to come out, until the water flows to fill the container or bucket.

The water that comes out is called palm flower essence. Then, palm flower juice mixed with oblong tree roots that have been cut into pieces. The oblong roots give the effect a pink tint. Also plays a role in increasing alcohol levels. The alcohol content of freshly finished palm wine is around 8 percent.

Every day, early in the morning, the peddlers came with empty jerry cans. The wine in the bucket is moved to jerry cans. When you get home, the palm wine will be distilled. This means that the alcohol reacts to increase.

Also Read : Risks and How to Stop Drinking Alcohol

3. Balinese Wine

If palm wine has an alcohol content of no more than a dozen percent, Balinese arak is said to have a higher content, reaching 30-50 percent. In the wrong dose, wine will be intoxicating. However, the main function of wine is not to make people drunk.

This drink is used for traditional ceremonies with certain rituals. Just like other areas, the goal is for familiarity. Arak is made by fermenting coconut juice and fruit. Generally, arak is drunk with a mixture, such as juice or syrup to make it taste more delicious.

4. Ballo

Ballo is the wine or wine of the South Sulawesi people. Ballo made of nipa tree. It can also be made from rice or palm trees (ballo tala). Each has a different name.

Ancient people believed, ballo was used to drink banquets of royal guests. However, getting here, the audience is getting wider, not limited to circles. From ordinary people to royalty, they like to enjoy ballo. The alcohol content is similar to palm wine and arak.

5. Swansrai

This drink made from fermented coconut tree water is a typical Papuan drink. Like wine and wine, swansrai has a fairly high alcohol content, which is around 20-30 percent.

Swansrai are often found in the Biak area. Swansrai is drunk for intimacy. For example, served to guests or close relatives who come to the house.

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