World Journal of
Pharmaceutical and Life Sciences

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical and Life Sciences
An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)
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*Dr. Dhrubo Jyoti Sen and Soumya Chakraborty


Handia (Also handi or hadiya) is a rice beer originating from the Indian subcontinent, popular in the Indian states of Assam, Jharkhand, Bihar, and Odisha. As the name implies, rice beer is a beer that contains rice as an ingredient, whether it is the husk or the grain of the rice or any rice-based products. These days, you will find modern-day brewers using whole rice, rice syrup or rice flakes. Popular in the northern and eastern parts of India like Bihar, Jharkhand and Odisha, Handia is a kind of rustic rice beer made by boiling rice and some locally produced tablet that supposedly contains herbs to help with physical pain. The total alcohol content of the rice beer (gora bwtwk) ranged from 6% v/v to 10% v/v and that of the distilled alcohol (chuwak) ranged from 26% v/v to 35% v/v. Chuwak bwtwk is basically a beer fermented of rice, and the Chuwark is a distilled variety of alcohol. Chuwak Bwtwk and Chuwarak are basically the two main varieties of traditional beverages prepared by the Tripuris, where the former is a kind of beer made with fermented rice and the latter is a distilled variety of alcohol. In today's beer brewing industry, rice is primarily used as an adjunct in combination with barley malt. As a brewing adjunct, rice has a very neutral flavor and aroma, and when properly converted in the brew house, it yields a light clean-tasting beer.

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