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Chhaang is a relative of the more universally known beer. Barley, millet or rice is used to brew the drink. Semi-fermented seeds of millet are served, stuffed in a barrel of bamboo called the Dhungro. Then boiling water is poured and sipped through a narrow bore bamboo pipe called the Pipsing. When the boiled barley has gone cold, some yeast or dried barm is added and it is left to stand for 2 or 3 days when fermentation begins when it is called glum. The barm consists of flour and, in Balti, at least, often has ginger and aconite added to it. After fermentation is complete, some water is added to it and is then ready for use.