Please Update your browser

Your browser is out of date, and may not be compatible with our website. A list of the most popular web browsers can be found below.
Just click on the icons to get to the download page.

Jakarta Post

Making ‘brem’ and ‘arak’ in Bali

  • Harry Nazarudin


Bali   /   Sat, January 26 2013   /  11:23 am

We’ve all heard of hops and malts for beer production, although we’ve probably never seen them in real life. With rice it is the opposite — most of us living in Indonesia have seen different types of rice in various shapes and servings. But do we know how to convert rice into rice wine?

Brem, a brownish liquor with a 5 percent alcohol content, is a popular rice wine in Bali. Not only used for pleasure, it has a religious significance, for brem, together with arak and tuak, are compulsory elements for tabuhan (offering) to the Gods.

Unique to Bali, brem has recently become an export commodity to Japan and China, popular because of its taste, aroma and distinctive color — qualities influenced by the uniqueness of its production.

The process starts with cooking white and black glutinous rice together, which give brem its brown color. It must be cooked with the r...