Same as Jaad, terms used in eastern Nepal Mada: Distilled Spirits in the hilly and Himali region of Eastern Rukum () Traditional Breweing Beer A typical traditional beer brewing technique in Nepal consist of following steps: The grain is wetted for few hours and then kept in a large earthen pot with holes in bottom (Ghyampo) It is then transferred to copper vessel (Potasi) and boiled in hot water for about two hours After boiling, it is cooled and a piece of charcoal(hyangva) and chilly (Malta)) is kept over the grain to protect it from evil Yeast (Marcha) is added (about the ratio of 1:80) and let the grain for fermentation after a week, the mix is put in an earthen pot (Tyapa) and covered with leaves in the top and sealed. At this point, the grain is called Haja or Ium Water is poured after about four days in the process called La Tayagu After about six hours, liquid changes to beer Consumption According to stastistics, about of rice is used to brew alcohol by Newar family annually, 110kg by Sherpas, 160 kg by Khumbu and Rolwalingis. Tamang uses 80kg and 400 kg by Tharus. Industries Alcohol industry is one of the fastest-growing industry in Nepal. There are 36 alcohol producing industries in Nepal as of 2000. These industries produces alcohol with concentration of 20%, 34%, 40% and 42.8%. Similarly, beers are produced with a concentration of 5 to 7% alcohol. The total production capacity is about 42 M liters per year. Besides, alcohol is also imported from Europe, America and Japan. Regulation Production and consumption of alcohol is controlled by the Madira Aain 2031. Licence is required to sell alcohol. However, it permits brewing and consumption for household purposes without a license. In 2017, a regulation was passed to set minimum age of 21 for alcohol purchase, regulate time of alcohol sales, require licensing of alcohol outlets and impose a ban on all kinds of alcohol advertisements and promotions. It also includes pictorial warning signs in the label of alcohol. References Alcohol in Nepal