Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grains—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The fermentation of the starch sugars in the wort produces ethanol and carbonation in the beer. Beer is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation.
There is a long history of alcoholic drinks in China. They include rice and grape wine, beer, whisky and various liquors including baijiu, the most-consumed distilled spirit in the world.
The Limbu (exonym) / Yakthung (endonym) or are a Sino-Tibetan ethnolinguistic group indigenous to the Himalayan region of eastern Nepal, Sikkim, Assam, Nagaland, northern West Bengal, and western Bhutan.
The Lepcha are among the indigenous people of the Indian state of Sikkim and Nepal, and number around 80,000. Many Lepcha are also found in western and southwestern Bhutan, Darjeeling, the Koshi Province of eastern Nepal, and in the hills of West Bengal. The Lepcha people are composed of four main distinct communities: the Renjóngmú of Sikkim; the Dámsángmú of Kalimpong, Kurseong, and Mirik; the ʔilámmú of Ilam District, Nepal; and the Promú of Samtse and Chukha in southwestern Bhutan.
Makgeolli, sometimes anglicized to makkoli, is a Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor.
Korean cuisine has a wide variety of traditional alcoholic drinks, known as sul (술). Many of these drinks end with the Sino-Korean word -ju, and some end with the native Korean word -sul. The Sino-Korean -ju is not used as an independent noun.
Aconitum ferox is a member of the monkshood genus Aconitum of the Ranunculaceae. The common name by which it is most often known in English is Indian Aconite, while the Hindi names used by practitioners of Ayurveda include वत्सनाभvatsanabha and महाविषाmahavisha.
Purposeful production of alcoholic drinks is common and often reflects cultural and religious peculiarities as much as geographical and sociological conditions.
Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors. It is known for its use of noodles, goat, yak, mutton, dumplings, cheese, butter, yogurt, and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat.
Raksi (Devanagari:रक्सी) or Rakshi is the Nepali term for a traditional distilled alcoholic beverage in Nepal, India and Tibet. It is often made at home.
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to cultural diversity and geography of Nepal and neighboring regions of Sikkim and Gorkhaland. Dal-bhat-tarkari is eaten throughout Nepal. Dal is a soup made of lentils and spices, bhat — usually rice but sometimes another grain — and a vegetable curry, tarkari. Condiments are usually small amounts of spicy pickle which can be fresh or fermented, mainly of dried mustard greens and radish and of which there are many varieties. Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli and a fried papad and also Islamic food items like rice pudding, sewai, biryani etc. Dhindo (ढिंडो) is a traditional food of Nepal. A typical example of Nepali cuisine is the Chaurasi Byanjan set where bhat (rice) is served in a giant leaf platter (patravali) along with 84 different Nepali dishes each served on small plates. It is mostly fed during weddings and Pasni.
Tongba is a millet-based alcoholic beverage found in the eastern mountainous region of Nepal, Bhutan and neighbouring Indian regions of Sikkim and Darjeeling. ; offering it is a sign of respect to a guest, and the drink is also an important element of special occasions and festivals. It is a soft alcoholic drink drank in Tibet for centuries, evidence being the wooden container it is made/drank in. It is also considered the traditional and indigenous drink of the Limbu people.
In the cuisine of Sikkim, in northeastern India, rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine. Nepalese cuisine is popular, as Sikkim is the only state of India with an ethnic Nepali majority. Many restaurants in Sikkim serve various types of Nepalese cuisine, such as the Limbu, Newa and Thakali cuisines. Tibetan cuisine has also influenced Sikkimese cuisine. The combination of various cuisines has resulted in one specific cuisine.
The production of beer in Tibet is a relatively recent phenomenon in Tibetan cuisine. The Chinese established the Lhasa Brewery Company in 1988, which is located in Lhasa.
A malt drink is a fermented drink in which the primary ingredient is the grain or seed of the barley plant, which has been allowed to sprout slightly in a traditional way called "malting" before it is processed.
Alcohol It is legal to produce upto 60 Litres of fermented beverage and distill 30 litres Raksi per year for personal consumption, but it's illegal to sell home-made Raksi spirit in Nepal. The mixed society coupled with caste and multiple ethnic results in an extremely complex social structure which also generally affects alcohol consumption among the people based on their background. There are mainly two types of people in Nepal depending on alcohol use. The group of people who do not drink or use alcohol are called Tagadhari (तगाधारी), and the other group who drink alcohol are called Matawali. Traditionally, the Brahmins and Kshatriyas are the Janai wearers and are forbidden from consuming alcohol, with the exception of Matwali Chhetris of Karnali region who are permitted to use alcohol. Alcohol also plays an important role in rituals, festivals and religious ceremonies. Matwalis largely use alcohol for their traditional purposes and generally brew alcohol by themselves. Peoples such as the Tharu, Kirati people, Magar, Gurung, Tamang, and Newars preserve these practices.
China (Tibet)
Bhutan 
Nepal 
