''Sato'' ( th, สาโท, , ) is a traditional northeastern Thailand (Isan)

beer style Beer styles differentiate and categorise beers by colour, flavour, strength, ingredients, production method, recipe, history, or origin. The modern concept of beer styles is largely based on the work of writer Michael Jackson in his 1977 book ...

that has been made for centuries from starchy glutinous or sticky rice by growers in that region. Just as other regional varieties made not from

grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus '' Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years a ...

s but cereal are commonly called wine rather than beer, ''sato'' is commonly called Thai rice wine. When brewed in little brown jugs called (), it is called () or ().

History

Due to the internal migration of people from Isan throughout Thailand, ''sato'' (like many forms of Cuisine of Thailand, northeastern Thai cuisine) has become increasingly familiar to the general Demographics of Thailand, population, as well as expatriates and tourists. This plus the availability of commercially produced sato have increased its popularity. Under the Politics of Thailand, Thai government's One Tambon One Product program (a government sponsored economic development program abbreviated TP and pronounced OTOP), several Districts#Thailand, districts chose revenue stamp, revenue-stamped sato as their OTOP product. Brewers today produce ''sato'' under such names as "Siam Sato", "Ruan Rak", "Gru Pli", among others.

() is ''sato'' brewed in earthenware jars or jug (container), jugs (.) It is also called ( alcohol [of] cradle) — is alcohol (drug), alcohol as in ''lao-Lao'' ( alcohol [of] Laos), is "cradle" in the sense of holding something under construction. Some, such as the Phu Thai of Amphoe Renu Nakhon, Renu, sell Homebrewing, home brew sato kits in little brown jugs ( ) of various sizes. These also bear revenue stamps and, like the bottled variety, warnings that it is not to be served to those Age of majority, under 18. Typical ingredients include rice chaff, milled rice, and refined sugar, and these make a beer of not more than 6.4 percent alcohol.Jeff Cranmer, Steven Martin, Kirby Coxon,

Brewing

''Sato'' is brewed with glutinous rice () (also called sticky rice); a Fermentation starter, starter Microbiological culture, culture, a mixture including primarily sugar; yeast; and water. Traditionally, a starter culture known as ''luk paeng'' (, a small ball of starch, yeast, and Mold (fungus), mold) is used to assist in Brewing#Fermenting, fermentation. The steamed sticky rice is mixed with ''luk paeng'' and kept in a fermentation tank for three days, as the starch in the rice changes to sugar. Water is then added to the fermentation tank and the mixture is allowed to ferment for a further week. Following that, the fresh rice wine is pressed from the dregs, and filtered. is prepared by breaking the Bung, seal in the mouth of the jar and adding clean water, then immediately drinking, drunk. Owing to the simplicity of the process, the resultant beverage is often of variable quality and has a short shelf life. Some molds and yeasts produce mycotoxins. Ergot, the common name of a fungus in the genus Claviceps that is parasitic on certain grains and grasses, also occurs in tropical regions, and may cause ergotism.

Serving

''Sato'' is typically served at room temperature. In Isan, ''sato'' is usually served in a large bowl, into which individuals dip their glasses or cups. is sold with a pair of bamboo drinking straws, and labels recommend serving to Intimate relationship, couples.

References

{{Thai cuisine Rice wine Isan Thai culture Thai alcoholic drinks

History

Brewing

Serving

See also

References