Seeing the Process of Making Brem, a Typical Bayan Alcoholic Drink

Brem, a traditional alcoholic drink made from fermented white and black sticky rice typical of Bayan, North Lombok, West Nusa Tenggara (NTB). This drink, which was previously considered herbal medicine, is now being bought and sold, even though it is not yet legal.

From a simple kitchen with bamboo walls, Atriadi, a resident of Anyar Village, Bayan District, produces brem. The process of making brem cannot be done all the time. There is the best time to make this drink which is often consumed by the Bayan people.

According to the 28 year old man, making brem is best done in May, June and July. Because during these months the temperature in Bayan District is not too dry and not too wet.

“So it is made from the dry season to the rainy season,” said Atriadi, Thursday (19/9/2024).

Bayan’s typical Brem has several flavor variants. There are bitter sour, sour, sweet sour, sweet and bitter tastes.

“The quality of the taste depends on the length of fermentation carried out,” he added.

The color of the brem drink also depends on the type of sticky rice and the type of tape used. Brem color is also influenced by fermentation time.

“The longer the fermentation, the clearer the results and the better the taste. It reduces the sour taste,” said Atriadi.

The process of making brem, a traditional drink typical of Bayan, North Lombok. (Ahmad Viqi/detikBali)

There are 11 steps in making brem. First, Atriadi prepared about 50 kilograms (kg) of botok or white sticky rice. The white sticky rice is then washed using water mixed with whiting.

Once clean, the white sticky rice is steamed for 30 minutes. After steaming, the white glutinous rice is placed in a bucket or plastic tub and then covered tightly with a clean white sack at the top.

After that, sprinkle the white sticky rice with tape powder. The bucket containing white glutinous rice is stored indoors at a sterile temperature for two days.

Next, the sticky rice water is then filtered using a covering sack. After filtering, add enough clean water to the sticky rice that is no longer watery as desired for 3 days and 3 nights.

The sticky rice is then separated from the water by filtering it again for the fermentation process. Finally, the resulting filtered water is then put into jerry cans or bottles as needed during the fermentation process for a specified time, which can be one to six months.

View of making the traditional drink Brem in Karang Bajo Village, Bayan District, North Lombok. (Ahmad Viqi/detikBali).

Brem sales are selling well

Brem, a traditional drink typical of Bayan, North Lombok. (Ahmad Viqi/detikBali)

Inak Sapta (45), one of the sellers and makers of typical Bayan brem, admitted that during the two days of the Mulud Adat event, brem sales sold well. Sapta is able to sell 12 to 20 bottles of Brem every day.

“The price varies depending on the quality and length of fermentation,” said Sapta, Thursday.

The price per bottle containing 1.5 liters of brem starts from IDR 70 thousand to IDR 100 thousand. The price of Rp. 70 thousand is brem with a fermentation time of 1 to 3 months. Meanwhile, IDR 100 thousand is brem with a fermentation time of 4 to 6 months.

“It’s getting more expensive over time,” said Sapta.

During the traditional birthday celebration in Bayan Village, Sapta was able to make a net profit of IDR 2 million from selling brem. There is also capital for making brem starting from IDR 3 million to IDR 5 million.

“One quintal (100 kilograms) of sticky rice costs Rp. 3 million. From one quintal you can make 12 10 liter jerry cans. One jerry can makes seven 1.5 liter bottles. So one quintal can make 84 bottles,” explained Sapta. .

(nor/nor)