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

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