I had quite a few examples of bang chang in Bhutan. They were a tart, greyish example from the Haa Valley that was made with wheat, and was 2 months old (3.0). There was a sourish, porridge-like one made from buckwheat in the Chumey Valley (1.6). One made from wheat that came across like a sourish wheaty brew (3.4). One of my favourites was from Tashigang, and was made with wheat and millet, bringin a fairly sweet profile and a lot of acidity with it (3.4). In Samdrup Jongkhar, I have a corn-based bang chang thtat had a lot of corn sweetness, and just a little bit of acidity (3.8). Also from Samdrup Jongkhar was a corn and rice bang chang that was fruity, tart, with a soft body and a touch of alcohol. The score I'm entering is really a bunch of meaningless numbers.

Bottle courtesy of omhper, thank you sir! Looks like orange juice. Smells like some farmer’s feet. Tastes vaguely like his goats. Tart, funky, fruity. On the Tallinn to Helsinki ferry.

Handbottled (thanks omhper!).
Tokorong Bang Chang. Hazy orange juice yellow colour with no head. Aroma is earthy, quite dusty, some mild buttery notes as well with mild farmyard funk. Flavour is a bit zesty with some funky notes as well as quite dry fruity notes. Nicely semidry palate and very refreshing. Surprisingly clean flavours compared to the Sin Changs I had before the Bang Chang round. 7 3 7 4 14.
Deothang Bang Chang. Pale yellow opaque colour, no head. Aroma is lactic, some funky farmyardy and cowpoopy notes. Flavour is citrus, some funk and has a rather mouthdrying palate. Quite refreshing this one as well, even though quite much more funky and farmyardy than the Tokorong. 4 3 5 4 9.
Haa Bang Chang. Very pale but hazy yellow colour, no head. Aroma is citrus, some earth, mild wooden notes as well as some grains. Flavour is floral, mild citrus, some earth, herbs and mild grassy tones to it. Refreshing, and somewhat dry palate. 6 3 7 3 13.

Bang Chang is, as Sin Chang, are more defined by the yeast and ferementation process than the type of fermentables used. Think a rustic, funky saison with some tartness. Due to the serving method it often comes out as quite cloudy or even chunky. Still a pleasant and inviting drink with rich qualities.

Jakar Farmhouse (wheat, 3+ mts) Murky pale yellow. Served luke warm. Fruity nose with pineapple, pears and lemon. Mid sweet with light-medium body and well rounded mouthfeel. Pears, lemon and wheat porridge. Low bitterness. 6/2/6/3/12
Tokorong, Nomo Shop General Shop, Samdrup Jongkhar district (corn) Cloudy golden, no head. Peppery, grainy, sake-like nut. Dry with medium body and rounded mouthfeel, no carbonation. Elegant, non-tart, peppery and sake-like. 8/3/8/4/14
Chumey, Bumthang (buckwheat) Muddy pale yellow, like milk, some pieces floating around. Milky tart nose. Light bodied with powdery, slightly thick mouthfeel, no carbonation. Lightly floral, lightly milky. No bitterness. Rustic and basic. 4/1/4/2/8
Radhi, Trashigang (wheat, millet, 5 days) Warm. Cloudy pale yellow. Fruity nose with some pineapple. Sweet with light-medium body and soft mouthfeel. No carbonation. Fruity with biscuits, floral with tropical fruits, very slight lemon. Very mildly peppery finish. Overall mild and pleasant. 7/4/8/4/14
Deothang (corn, white rice, 2-3 weeks) Cloudy pale golden, no head. Tart, fruity nose with some pears. Medium bodied with rounded mouthfeel, no carbonation. Fruity and lemony, clean and refreshing. Some cereals and rice crispies. No bitterness. 5/4/6/4/13
Haa (wheat, 2 mts) Cloudy yellow, limited amount of particles. Lemony green apple aroma. Tart with light-medium body rounded mouthfeel, no carbonation. Citric acid, grapefruit and apples. No bitterness. Refreshing. With warm water more sweetness is brought out. 7/2/8/4/13