Technology of Preparation and Consumption Pattern of Traditional Alcoholic Beverage ‘Sur’ of Himachal Pradesh

A survey of ‘Sur’ production in Himachal Pradesh (India) was conducted and reported. Sur is a traditional alcoholic beverage produced in many parts of Himachal using finger millet (Eleucine corcana) as a basic raw material. A crisp review of the survey revealed that the Sur is known by various local names in the different regions. Knowledge regarding preparation and consumption pattern of Sur was collected by carrying out a survey in Kullu, Kangra, Mandi and Sirmaur districts of Himachal Pradesh. The fermentation is carried out mostly in the earthen pots and these were sterilized by the smoke produced by burning jaggery and ‘dhaeli’ inside the pots and retaining the smoke for some time. Its fermentation is carried out by using a traditional inoculum "dhaeli" which is a mixture of roasted barley with several herbs with natural micro-flora. It is made from barley, weighed from 250 gm to 1 Kg, yellow in color and need 1–2 to months for preparation. The fermentation is generally carried out in the traditional earthen wares which takes about 7–8 days in summers and 12–15 days in winters to complete. The method of preparation though varied in different districts surveyed. Based on the information collected, a general flow sheet for the process was developed and reported here. The product also has social and religious significance. It is offered to the local deities and is served in the social gatherings like marriages, funerals and other religious ceremonies. As it makes use of the several herbs it is also supposed to have medicinal properties. It is usually consumed in the un-distilled form. The beverage is regarded as a tonic by the elders and is most popular among them. However, a decreased trend of sur consumption was found among the youngsters as they had shifted to other commercially available beverages in the market.