Langmeing

Langmeing (also spelled Lang Maing) is a traditional Burmese alcoholic beverage, specifically a type of rice wine. It is typically homemade, often brewed in rural areas or within families, and its production methods and flavor profiles can vary considerably depending on the region and the ingredients used.

Langmeing is made through a fermentation process involving rice, water, and a starter culture containing various molds, yeasts, and bacteria. The starter culture, often referred to as "htan ye," plays a crucial role in converting the rice starch into sugars and then into alcohol. The fermentation can last for several days or weeks, depending on the desired strength and flavor.

While widely consumed in some communities, Langmeing is not typically commercially produced or widely available in urban areas. Its consumption is often associated with festivals, celebrations, and community gatherings in rural Myanmar. Due to its homemade nature, the alcohol content can be unpredictable and vary significantly between batches. As a result, caution is advised when consuming Langmeing.