Some Farmer's Sin Chang
Some Farmer in Bhutan in Unknown, Bhutan 🇧🇹
Traditional Beer Regular|
Score
6.81
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It is made from local whole unmalted grains, most often including wheat, but also rice, millet, buckwheat, corn and barley are used.
The boiled grains are fermented using yeast cakes, made from powdered leaves and grains.
Bang Chang is made from the remaining fermented grains, after the Sin Chang is removed. These grains are then steeped with water and strained.
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Oakes (33493) reviewed Some Farmer's Sin Chang from Some Farmer in Bhutan 7 years ago
Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 7.5
Overall, I preferred sin chang to bang chang. The ones I have notes on ranged from corn and white rice, bringing less sweetness and more refinement than the same farmer's bang chang (3.3). The one made with corn and rice was tarter up front, not dissimilar to an unblended lambic (3.3). From Jakar, a really nice sin chang that smelled alcoholic and funky, but tasted floral, honeyish, sweet and just a little tart (3.2). From Punakha, a favourite, a pale grey example with underripe fruit tartness, wheaty notes, lots of fruit - very refreshing (3.8). Made in the Chumey Valley, an example with barley and wheat was a standout, tart, lemon, lime, wheaty, call that one Bhutaner Weisse (4.0). In the Haa Valley, an appley, tart example (3.4)
Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 6.5
Handbottled (thanks omhper for all of the below ones!).
Chumey Sin Chang. Quite much pale yellow/silvery colour, medium head and somewhat rich carbonation. Aroma is green apples, some rice, mild earth and herbs. Flavour is slightly acidic, but also mild rice, some maize and mild floral notes. 6 3 6 3 12.
Radhi Sin Chang. Hazy yellow colour, with no head. Aroma is lemongrass, some mild wood, yeast and mild herbs. Flavour is wood, some slight alcohol sweetness along with mild yeast and some quite spicy notes to it. 6 3 7 3 13.
Gongkhar Lodge Sin Chang. Pale yellow hazy colour, small head. Aroma is grainy, some buckwheat, mild herbs and an interesting tone of slightly acidic citrus. Flavour is grainy, some slight acidic citrus, mild buckwheat and a rather big lemony finish. This one was actually rather nice and refreshing. 7 3 8 3 15.
Appearance - 6 | Aroma - 7 | Flavor - 8 | Texture - 8 | Overall - 7
The flavours in Sin Cang, as Bang Chang, are more defined by the yeast and ferementation process than the type of fermentables used. Most examples I tries were surprisingly elegant, think funky, tart saison. It also has a much more appetizing appearance than Bang Chang, as it is extraxcted before the grains are crushed. A truly remarkable experience.
Gongkhar Lodge (wheat) Cloudy pale yellow. Tart mildly sulphury, smoky nose. Mid sweet with medium body and soft mouthfeel. Juicy sweet lemon, vinous, mild smoke. No heat. No carbonation. Very elegant. 7/3/9/4/15
Jakar Farmhouse (wheat, 3+ months) Cloudy pale yellow. Fruity nose with pears and pineapple. Mid sweet with lemony citricity. Medium bodied with rounded mouthfeel, no carbonation. Elegant and tart, pineapple and elderflowers. No bitterness. 7/3/7/4/13
Haa (wheat, 2mts) Cloudy yellow. Cereal nose with some lemon. Dry with medium body and rounded mouthfeel, no carbonation. Cereals, pears, some lemon, lightly fruity. Slightly peppery finish. 7/2/8/4/13
Deothang (corn, white rice 2-4 months) Cloudy pale golden, no head. Mildly tart nose with prickly pears and white pepper. Dryish with medium body and well rounded mouthfeel, no carbonation. Lightly grainy, lemon and pineapple. Elegant and mildly peppery. Low bitterness. Apparently very mild for a Sinchang. 8/4/7/4/14
Radhi, Trashigang (corn and rice, 10 days) Lightly cloudy yellow. Cold. Pungent spicy floral nose with some lemon. Dry and slender, peppery and floral. Citric acid, spicy and grainy. 6/4/6/4/12