The strangest alcoholic drinks in the world
Milk beer, schnapps with golden flakes, pizza—flavored beer, alcohol from the time of the Incas, the strength of which can be as much as 3 degrees, and all 50 - we will tell you about the strangest and most unusual alcoholic beverages that only exist.
Tongba is not just a drink, it is a kind of attraction of Nepal and India. It is made from grain, which is boiled, and then left for a while to ferment. The resulting porridge is seasoned with herbs and put in a secluded place for several months, allowing it to dry well. The resulting mixture of millet and herbs is the basis for tongba. It is used as follows: take a special polished wooden mug, pour the mixture there, pour boiling water and slowly sip a hot drink through a straw. As the mug is emptied, boiling water can be added — it is believed that the tongba can withstand six brews.
The taste and strength of the drink (6-8 degrees) resemble ale, but tongba has a bright sour taste of bread. The drink is prepared in villages located high in the mountains, and in each area tongba is slightly different in taste. Therefore, some travelers arrange real tours to all the villages of Nepal in order to taste this drink in each of them. But you should be careful: despite the fact that the strength of the drink is quite low, in high-altitude conditions you can quickly get drunk.
The Japanese have long been famous for their manic desire to combine the incongruous. Therefore, it is not surprising that in this country a drink consisting of a mixture of beer and milk is common. "Bilk" appeared due to overproduction of milk on the farms of Hokkaido Island in 2006. The son of the manager of one of the alcohol shops located on the island was not at a loss in this situation and agreed with the famous Abashiri Beer brewery to release a drink consisting of beer and milk. To everyone's surprise, many people liked milk beer — the drink was described as "light and pleasant".
The brand "Bilk" became famous due to another factor: for the name of the new drink, the Japanese, without thinking twice, simply combined the words "milk" and "beer" ("milk" and "beer"), but the resulting word "bilk" is an English verb meaning "to deceive".
"Goldenroth" is a famous Swiss schnapps with cinnamon strength of 53.5%, the highlight of which is the presence of golden flakes in the bottle. In each liter of the drink there are 15 milligrams of real gold, split into small pieces. To enjoy schnapps, first you need to strain it through a sieve. However, real gourmets drink unadulterated "Goldenroth", from which, however, they suffer greatly afterwards: golden flakes that get inside the body can seriously injure the stomach, intestines and esophagus. Often, metal does not leave the body for a long time — this gives side effects such as vomiting and severe burning in the stomach. Moving on, the flakes can severely injure the intestines or just get stuck there — there have been cases when they were taken out with the help of surgery.
Tom and Athena Sifurt are a couple of brewers from American Illinois who are not afraid of experiments. They produce beer with a standard strength of 4.6% and ... the taste of pizza "Margarita". To make it, brewers first prepare pizza, then grind it to a mushy state, put it in a linen bag and put it in a vat of boiling water, brewing it like a tea bag. Then, on the basis of the resulting infusion, ale is brewed according to a traditional recipe. The resulting drink has a bright pizza smell and an aftertaste of garlic, basil and oregano.
Designer and researcher James Gilpin invented a recipe for the Gilpin Family collectible whiskey, which is made only to order. Those who have tried it believe that it has an amazing taste — tart and soft at the same time. However, few people know what exactly is included in this alcoholic drink: the main ingredient is the urine of elderly people who have type 2 diabetes.
In Latin America, you can try a drink called chicha, the strength of which can be either 3% or all 50%. Chicha is such an ancient drink that it was drunk by the Incas. Traditionally, it is prepared as follows: women carefully chew maize grains (cassava, amaranth, rice, pineapples or quinoa can also be the basis for chichi), after which they spit out the resulting mass, pour it with water and leave it to ferment to the desired strength. Chewing is necessary in order for the enzymes contained in saliva to break down corn starch, converting it into maltose.