The traditional Tibetan alcoholic beverage made from barley is chang, also spelled chhaang or chhyang.
Chang is a traditional Himalayan drink associated with Tibetan, Ladakhi, and Nepalese communities. Although barley is strongly associated with Tibetan chang, regional versions may also use rice or millet. The beverage is generally fermented rather than distilled, making it closer to a rustic beer than to a spirit.
Preparation varies by location. Barley or another grain is cooked, cooled, and mixed with yeast or a traditional starter. After several days of fermentation, water may be added. In parts of the Himalayas, hot water is poured through fermenting grain, and the resulting drink is sipped from a vessel through a narrow wooden or bamboo straw.
Chang is sometimes confused with Thai Chang beer, a commercial pale lager whose name means “elephant” in Thai. They are unrelated: Tibetan chang is a traditional fermented grain drink, while Thai Chang is a modern branded beer.