Drinking Fermented Horse Milk in Mongolia?!

[Bill Velek]

I'm watching the "Tonight Show" -- a talk-show starring Jay Leno here in
the U.S. -- and one of the guests was just describing a recent trip he
made to Mongolia. He said that "Fermented Horse Milk" is a big drink
over there -- that it's everywhere. So now I'm wondering about using
that as an adjunct in a beer ... ;-) So do the Mongolians have dairy
farms full of horses over there? Gives a whole new meaning to going
into a bar and ordering a milk ... no need to ask for it in a dirty
glass, I guess.

Cheers.

Bill Velek

[QD Steve]

I dont think you could ferment any milk with yeast. The only sugar in it is
lactose and yeast wont touch it. I would suggest it is fermented with
bacteria of some sort. Lacto Baccilus or something like that.

BTW how do milk a horse without getting booted from one side of the stable
to the other?

Steve W
-- --

Post by Bill Velek
I'm watching the "Tonight Show" -- a talk-show starring Jay Leno here in
the U.S. -- and one of the guests was just describing a recent trip he
made to Mongolia. He said that "Fermented Horse Milk" is a big drink
over there -- that it's everywhere. So now I'm wondering about using
that as an adjunct in a beer ... ;-) So do the Mongolians have dairy
farms full of horses over there? Gives a whole new meaning to going
into a bar and ordering a milk ... no need to ask for it in a dirty
glass, I guess.
Cheers.
Bill Velek

[G_cowboy_is_that_a_Gnu_Hurd?]

Post by QD Steve
I dont think you could ferment any milk with yeast. The only sugar in it
is lactose and yeast wont touch it. I would suggest it is fermented with
bacteria of some sort. Lacto Baccilus or something like that.

<snip>
No, it's true, I don't know if it's yeast, but I had this college roomate
who told stories of fermented goats milk that was apparently quite strong.

[Ryan Smith]

Post by Bill Velek
I'm watching the "Tonight Show" -- a talk-show starring Jay Leno here in
the U.S. -- and one of the guests was just describing a recent trip he
made to Mongolia. He said that "Fermented Horse Milk" is a big drink
over there -- that it's everywhere. So now I'm wondering about using
that as an adjunct in a beer ... ;-) So do the Mongolians have dairy
farms full of horses over there? Gives a whole new meaning to going
into a bar and ordering a milk ... no need to ask for it in a dirty
glass, I guess.
Cheers.
Bill Velek

<shudders>

I'd rather spend eternity drinking Keystone....

-Ryan

["KGB" (KGB)]

Post by Bill Velek
I'm watching the "Tonight Show" -- a talk-show starring Jay Leno here in
the U.S. -- and one of the guests was just describing a recent trip he
made to Mongolia. He said that "Fermented Horse Milk" is a big drink
over there -- that it's everywhere. So now I'm wondering about using
that as an adjunct in a beer ... ;-) So do the Mongolians have dairy
farms full of horses over there? Gives a whole new meaning to going
into a bar and ordering a milk ... no need to ask for it in a dirty
glass, I guess.
Cheers.
Bill Velek

Hi Bill

I have also recently been to Mongolia (My wife and I travelled from
Moscow to Beijing by train and stopped for a few days in Mongolia to
stay in a ger (another name for yurt - a big felt tent) out on the
Steppes).

The drink is called airag (pronounced " Eric") and I was looking
forward to trying it but unfortunately it wasn't the right season for
airag. I gather that in the Spring, the mares are in foal and need
the milk and they only have enough surplus milk to make airag later in
the Summer. We were there in May and there wasn't a single bottle to
be found anywhere in Ulan Bataar (phew, that was lucky).

Apparently the milk is placed in a leather bag that hangs in the Ger
where it is churned traditionally for 1000 times. This starts the
fermentation process that creates the airag.

Whilst I didn't try airag, I did try a cup of Mongolian tea, which
consists of mare's milk, water and salt (note: no tea leaves are
involved!!!). Whilst drinkable (just) it tasted a little like warm
seawater. On the whole, the food and drink was fine in Mongolia - if
you like mutton.

Mongolians do not have dairy farms full of horses but are genuine
nomads and use horses as a means of transport for everyday use - there
are very few roads so very few cars except in Ulan Bataar the Capital.
I would assume that wealth is indicated by the number of horses you
own.

One of the high spots of the visit was sitting in a ger drinking
Mongolian Chinggis beer (a "normal" beer brewed in Ulan Bataar),
playing "ankle bones" - a very old Mongolian game, a bit like dominoes
but played with the ankle bones of dead sheep!!!

Regards


KGB

[Bill Velek]

Post by Bill Velek
I'm watching the "Tonight Show" -- a talk-show starring Jay Leno here in
the U.S. -- ...

snip

I have also recently been to Mongolia ...

snipped very interesting details of KGB's trip in Mongolia

Sounds really neat; I envy you in that regard.

NOW ..., because I had watched a bit of the "Tonight Show", I missed
something much more important. I switched channels and caught just the
end of a show about BEER, including some microbrewery stuff. It was on
the History Channel -- "Modern Marvels", and I caught just maybe the
last 5 minutes. It was followed by another "Modern Marvels" show about
bars/taverns, and included esoteric stuff like how a few places manage
their inventories. _BUT_, that was then followed by a third "Modern
Marvels" show about distilling liquor, which was _very_ interesting, and
I learned that the Anchor Brewery in California apparently does some
small scale commercial distilling; I wasn't aware of that. As I recall,
they were distilling rye whiskey -- or at least they showed them
stirring mash made from malted rye -- and showed the distillery. Seems
like that last show must have been an hour long, and they covered in
very interesting detail all of your major liquors: bourbon, scotch, gin,
vodka, tequila. If anyone happens to know if and when those shows are
going to be shown again, I'd sure appreciate a heads-up.

Thanks.

Bill Velek -- remove the "--NO-SPAM--" from my email address

[Joel]

Post by Bill Velek
I switched channels and caught just the
end of a show about BEER, including some microbrewery stuff. It was on
the History Channel -- "Modern Marvels", and I caught just maybe the
last 5 minutes.

The last 4-5 minutes were the only time they mentioned craft
or microbreweries (or as the "expert" called them, "microbeers.").
Still, it was a nice history of beer in the modern era, concentrating
on the technology that got beer to where it is today.

Post by Bill Velek
It was followed by another "Modern Marvels" show about
bars/taverns, and included esoteric stuff like how a few places manage
their inventories.

And included some of the same footage and facts as the show
about beer.

Post by Bill Velek
_BUT_, that was then followed by a third "Modern
Marvels" show about distilling liquor, which was _very_ interesting...

I watched some of that, and it certainly was interesting.

Post by Bill Velek
I learned that the Anchor Brewery in California apparently does some
small scale commercial distilling; I wasn't aware of that. As I recall,
they were distilling rye whiskey -- or at least they showed them
stirring mash made from malted rye -- and showed the distillery.

Old Potrero. It's been what, several years now since they
started?

Post by Bill Velek
like that last show must have been an hour long, and they covered in
very interesting detail all of your major liquors: bourbon, scotch, gin,
vodka, tequila. If anyone happens to know if and when those shows are
going to be shown again, I'd sure appreciate a heads-up.

You might try poking around on their web site.

[Denny Conn]

Post by Joel

Post by Bill Velek
_BUT_, that was then followed by a third "Modern
Marvels" show about distilling liquor, which was _very_ interesting...

I watched some of that, and it certainly was interesting.

Post by Bill Velek
I learned that the Anchor Brewery in California apparently does some
small scale commercial distilling; I wasn't aware of that. As I recall,
they were distilling rye whiskey -- or at least they showed them
stirring mash made from malted rye -- and showed the distillery.

Old Potrero. It's been what, several years now since they
started?

Seems like a lot of micros are doing that...McMeniman's has been
distilling for a while, and Rogue is making rum at their place in PDX.

---------->Denny

["Altair" @videotron.ca>]

Post by Denny Conn

Post by Joel

Post by Bill Velek
_BUT_, that was then followed by a third "Modern
Marvels" show about distilling liquor, which was _very_ interesting...

I watched some of that, and it certainly was interesting.

Post by Bill Velek
I learned that the Anchor Brewery in California apparently does some
small scale commercial distilling; I wasn't aware of that. As I recall,
they were distilling rye whiskey -- or at least they showed them
stirring mash made from malted rye -- and showed the distillery.

Old Potrero. It's been what, several years now since they
started?

Seems like a lot of micros are doing that...McMeniman's has been
distilling for a while, and Rogue is making rum at their place in PDX.
---------->Denny
--
Life begins at 60 - 1.060, that is.
Reply to denny_at_projectoneaudio_dot_com

Unibroue was also planning to do that, they had bougth all the equipement
and started experimental batch if i remember corectly but since they have
been bougth by Sleeman idon't know if they will keep on that course.

[Steve Funk]

FYI,
McMenamin's also distills at their Troutdale Edgefield locale.
www.mcmenamins.com
Steve

Post by Denny Conn

Post by Joel

Post by Bill Velek
_BUT_, that was then followed by a third "Modern
Marvels" show about distilling liquor, which was _very_ interesting...

I watched some of that, and it certainly was interesting.

Post by Bill Velek
I learned that the Anchor Brewery in California apparently does some
small scale commercial distilling; I wasn't aware of that. As I recall,
they were distilling rye whiskey -- or at least they showed them
stirring mash made from malted rye -- and showed the distillery.

Old Potrero. It's been what, several years now since they
started?

Seems like a lot of micros are doing that...McMeniman's has been
distilling for a while, and Rogue is making rum at their place in PDX.
---------->Denny

[Droopy]

Post by Bill Velek
I switched channels and caught just the
end of a show about BEER, including some microbrewery stuff. It was on
the History Channel -- "Modern Marvels", and I caught just maybe the
last 5 minutes.

Yeah, the breweries one was more of a mass buttrub for the big guys,
the only real non-megaswill brewer they had was Yeungling.

Post by Bill Velek
If anyone happens to know if and when those shows are
going to be shown again, I'd sure appreciate a heads-up.

The brewery and saloon were old shows wo they will not been shown
again for awile. The distillery show is new and will be on one more
time so set your VCR.

Distilleries
Airs on Saturday, August 7 @ 4pm ET/PT

From water and grain...to mash...still...vat...barrel and bottle--the
distilling of alcoholic spirits is a big business and near-sacred
religion. Its acolytes eye the color, swirl the glass, inhale the
bouquet, sip, then ponder their ambrosia. What's your pleasure?
Bourbon, Scotch, Rum, Gin, Vodka, or Tequila? We trace the history of
distilling from the one-man/one-still tradition to the Voldstead Act
of 1920 that devastated American distilleries to the mega-sales and
high-volume distillery of today. TV G

[evilpaul13]

Post by Droopy

Post by Bill Velek
I switched channels and caught just the
end of a show about BEER, including some microbrewery stuff. It was on
the History Channel -- "Modern Marvels", and I caught just maybe the
last 5 minutes.

Yeah, the breweries one was more of a mass buttrub for the big guys,
the only real non-megaswill brewer they had was Yeungling.

Post by Bill Velek
If anyone happens to know if and when those shows are
going to be shown again, I'd sure appreciate a heads-up.

The brewery and saloon were old shows wo they will not been shown
again for awile. The distillery show is new and will be on one more
time so set your VCR.
Distilleries
From water and grain...to mash...still...vat...barrel and bottle--the
distilling of alcoholic spirits is a big business and near-sacred
religion. Its acolytes eye the color, swirl the glass, inhale the
bouquet, sip, then ponder their ambrosia. What's your pleasure?
Bourbon, Scotch, Rum, Gin, Vodka, or Tequila? We trace the history of
distilling from the one-man/one-still tradition to the Voldstead Act
of 1920 that devastated American distilleries to the mega-sales and
high-volume distillery of today. TV G

Holy crap! I just saw this at 4:10PM! Thx dude, I was wondering when
it'd be on again, and viola!

[Bart Goddard]

Post by Bill Velek
"Fermented Horse Milk"

I can't remember the details, but there's a faint memory
in my head of someone in the States peddling a fermented
milk drink. I think it was a sort of liquor, so perhaps
it was/is distilled also.

Bart

[QD Steve]

Post by Bart Goddard

Post by Bill Velek
"Fermented Horse Milk"

I can't remember the details, but there's a faint memory
in my head of someone in the States peddling a fermented
milk drink. I think it was a sort of liquor, so perhaps
it was/is distilled also.
Bart

A fermented milk drink, Yakult, I think its called, is sold as a health
drink. It's not alcoholic but it is marketed as a fermented drink.
Steve W.

[Pascal]

Have you heard of kefir ?
It is a mixture of bacteria and yeasts, of quiet a complex nature, in
the
form of grains, sizing from a barley grain to sometimes a wholenut.
You can find kefir in the pharmacy but it is not the same as the real
grain,
that you have to get from someone who makes kefir. On internet some
forums give lists of people who are happy about shipping grains to you
:-)
(the grains can be dried and kept for quiet a long time).
So what do you do with these ? You put them in fresh milk and get a
fermented
drink called kefir, that is slighty alcoolic (about 1% to 2% from the
fermentation
of lactose), with a bit of carbonation as well. You can also ferment
water and sugar (in which case it is called water kefir).
The grains are simply kept from one batch to the other.
It is a well known in eastern europe, Ukraine, and in Caucasian area and
I guess even further in asia.
Maybe the mongolian drink has something to do with it. If you leave milk
on its own, it'll not turn to an alcoolic drink all by itself that's for
sure.

For more info : http://users.chariot.net.au/~dna/kefirpage.html

Pascal

[kevin J]

Post by Bill Velek
I'm watching the "Tonight Show" -- a talk-show starring Jay Leno here in
the U.S. -- and one of the guests was just describing a recent trip he
made to Mongolia. He said that "Fermented Horse Milk" is a big drink
over there -- that it's everywhere. So now I'm wondering about using
that as an adjunct in a beer ... ;-) So do the Mongolians have dairy
farms full of horses over there? Gives a whole new meaning to going
into a bar and ordering a milk ... no need to ask for it in a dirty
glass, I guess.
Cheers.
Bill Velek

Hi I am Mongolian. The real airag (fermented horse milk)is available from mid summer or sometimes late summer until late fall. The taste of the airag is different depending on the region and time of the year. So if you have horses grazed in a steppe that are semi desert or closer to Gobi desert vegetation will be smaller and taste of vegetation will be salty sour for horses. Such region will be perfect for making airag, because your airag will be very strong.
Also, late summer and beginning of the fall airag will have higher alcohol level, so yes you will see more drunk people in the country. :)
I hope this explained some of your questions!

[T.J. Higgins]

Post by kevin J

Post by Bill Velek
I'm watching the "Tonight Show" -- a talk-show starring Jay Leno here in
the U.S. -- and one of the guests was just describing a recent trip he
made to Mongolia. He said that "Fermented Horse Milk" is a big drink
over there -- that it's everywhere. So now I'm wondering about using
that as an adjunct in a beer ... ;-) So do the Mongolians have dairy
farms full of horses over there? Gives a whole new meaning to going
into a bar and ordering a milk ... no need to ask for it in a dirty
glass, I guess.
Cheers.
Bill Velek

Hi I am Mongolian. The real airag (fermented horse milk)is available
from mid summer or sometimes late summer until late fall. The taste of
the airag is different depending on the region and time of the year. So
if you have horses grazed in a steppe that are semi desert or closer to
Gobi desert vegetation will be smaller and taste of vegetation will be
salty sour for horses. Such region will be perfect for making airag,
because your airag will be very strong.
Also, late summer and beginning of the fall airag will have higher
alcohol level, so yes you will see more drunk people in the country. :)
I hope this explained some of your questions!

I tried to make kumiss/airag once, some years ago. Not being able
to easily get my hands on mare's milk, I used lowfat cow's milk;
can't remember if it was 2%, or skim (mare's milk is MUCH thinner
than cow's milk). I don't remember what yeast I used; some ale
yeast I'd guess.

It tasted pretty good, for a couple of days. It still tasted like
milk, but with a fizziness from the natural carbon dioxide, and a
weak but pronounced bite from the alcohol. I did not refrigerate
the finished product, and it went sour after a couple of days.

It was an interesting experiment, but I have no plans to repeat it.