 Suling Mas brand Madiun brem | |
| Place of origin | Indonesia |
|---|---|
Brem is traditionalfermented food orfermented beverage fromIndonesia. There are two types of brem, brem cake (solid) that is usually eaten as snack fromMadiun andWonogiri,[1] and brem beverage (liquid) made ofrice wine fromBali andNusa Tenggara, but mostly known from Bali. Brem first appeared in Java around the year 1000, based on investigations regarding oldJavanese inscriptions and literature.[2]
Brem as a beverage is consumed and holds important use in certain temple ceremonies ofHinduism called Tetabuhan, as an offering beverage forButo Kala (lit. Kala the Giant) in order to evoke harmony. Brem can be either white or red depending on the proportions of white and blackglutinous rice used in production. As a liquid, brem's taste can range from very sweet to semi-sweet, yet acidic and contains alcohol with varying degrees, usually from 5% to 14%.
Brem cake is produced in two places, Wonogiri and Madiun. This kind of brem is believed by Indonesian consumers to be beneficial for stimulating thecirculatory system. It is also reported to preventdermatitis, most likely due to the presence of significant amounts ofB vitamins produced by themicroorganisms used in its fermentation.[citation needed] This product is consumed as asnack and is not part of the daily family diet.
Liquid brem is made from a fermented mash of black/ white glutinous rice (known asKetan) using a dry-starter calledRagi tape.Glutinous rice is soaked and drained, steamed for 1 hour, and then cooled down. The cooled rice is then inoculated withRagi tape andamylolysis begins. A honey-like rice syrup settles in the bottom of the malting vessel. Following 3 days of conversion from rice starch to sugar, ayeast culture is added, and alcoholicfermentation begins. Alcoholic fermentation typically goes on for two weeks.
