Tuak Balinese Beer

'Tuak' is palm beer, a sudsy and quite mild elixir brewed from palm tree sap. 'Tuak' is produced by fermenting the sap of flower bud of any of a number of species palm. In Bali, coconut tree, called 'punyan nyuh', is most often used because of the trees are quite common. In areas where sugar palms, 'punyan jaka', palm trees, grow, their juice is used. In north and east Bali, the 'lontar' palm, called 'punyan ental', is used for 'tuak'. The problem with 'ental', however, is that the leaf-bearing branch of the tree is full of thorns. There are two kinds of 'tuak'. The first is 'tuak manis', “sweet,” (sometimes called 'nguda'or young) and 'tuak wayah', “old.” The difference between the two is in taste and alcohol content, with 'tuak wayah' being dryer and more potent. 

'Tuak manis' is fresh from the tree, and it has a fairly high sugar content because the fermentation process has not gone very long. Most connoisseurs avoid 'tuak manis' because it causes stomach problems, flatulence, and diarrhea. But it does have a following. The preferred drink is 'tuak wayah'. It has a much stronger taste than 'tuak manis', with a definite alcoholic flavor. Somewhat sour, and not unlike heavily hopped beer. Like beer, it is an acquired taste. But an awful lot of Balinese seem to have acquired it. Both varieties of 'tuak' produce bubbles constantly, because fermentation is still going on, and one of the products of fermentation is carbon dioxide. 'Tuak manis' has thicker bubbles than 'tuak wayah' and more of them. A narrow mouthed container of 'tuak' with bubble and foam as if it contain soap suds. It cannot be sealed, of course, or it would explode.  'Tuak' get stronger as day goes on. If produce in the morning, you can drink it in the evening, or even for two or three days after that. Then it turns into vinegar. Most people drink it fresh. 'Tuak' will keep for a long time in the refrigerator, but few individuals have one. No 'tuak' is prepared and bottled in large factories for sale in stores. All 'tuak' is collected and fermented by individuals or small groups of individuals who market it very locally.

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