Open Access Articles- Top Results for Brem
Journal of Pharmaceutical Care & Health SystemsThe Prevalence and Pattern of Social Drug Abuse Among Students of Rift Valley University College, Bishoftu Campus, 2014, Bishoftu, Ethiopia
Journal of AIDS & Clinical ResearchCommon Mental Disorder among HIV Infected Individuals at Comprehensive HIV Care and Treatment Clinic of Debre Markos Referral Hospital, Ethiopia
Primary Health Care: Open AccessAssessment of Functionality of Health Extension Workers and Its Determinants in East Gojam, Northwest Ethiopia: A Comparative Cross-Sectional Study
Primary Health Care: Open AccessFocused Antenatal Care Service Utilization and Associated Factors in Dejen and Aneded Districts, Northwest Ethiopia
Family Medicine & Medical Science ResearchIntention to use Long-acting and Permanent Family Planning Methods among Married 15-49 years Women in Debremarkos Town, Northwest Ethiopia
|Place of origin||Indonesia|
|16x16px Cookbook:Brem 16x16px Brem|
Brem is the traditional fermented food or fermented beverage from Indonesia. There are two types of brem, brem cake (solid) that is usually eaten as snack from Madiun and Wonogiri, and brem beverage (liquid) made of rice wine from Bali and Nusa Tenggara, but mostly known from Bali. The time of the appearance of brem in Java is estimated about 1000 A.D., based on investigations in the old Javanese inscriptions and literature.
Brem beverage consumed and holds important use in temple ceremonies of Hinduism called Tetabuhan, an offering beverage for Buto Kala (lit. Kala the Giant) in order to evoke harmony. Brem can be either white or red depending on the proportions of white and black glutinous rice used in production. Brem liquid is very sweet to semi-sweet, yet acidic and contains alcohol with varying degree, usually from 5% to 14%.
Brem cake is produced in two places, Wonogiri and Madiun. This kind of brem is believed by Indonesian consumer to be important for stimulating the blood system. It is also reported to prevent dermatitis, probably due to the presence of significant amounts of B vitamins produced by the microorganisms. This product is consumed as a snack and is not part of the daily family diet.
Production of brem
Liquid brem is made from fermented mash of black/ white glutinous rice (known as Ketan) using a dry-starter called Ragi tape. Glutinous rice is soaked and drained, steamed for 1 hour, and then cooled down. The cooled rice is then inoculated with Ragi tape and amylolysis begins. A honey-like rice syrup settles in the bottom of the malting vessel. Following 3 days of conversion from rice starch to sugar, a yeast culture is added and alcoholic fermentation begins. Alcoholic fermentation typically goes on for two weeks.
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