Brem

Brem is a traditional Indonesian food and beverage with a rich historical and cultural heritage. There are two primary forms: brem cake and brem beverage. Brem cake is a popular snack originating from the regions of Madiun and Wonogiri, whereas the brem beverage, a type of rice wine, is chiefly associated with Bali and Nusa Tenggara.

The history of brem in Java dates back to around the year 1000, as documented in ancient Javanese inscriptions and literature.

Brem beverage holds significant importance in Hindu temple ceremonies, particularly during the Tetabuhan ritual, where it is offered to Buto Kala to foster harmony. This beverage can be either white or red, depending on the proportion of white to black glutinous rice used in its preparation. Its flavor profile ranges from sweet to semi-sweet with a slight acidity, and the alcohol content varies between 5% and 14%.

In contrast, brem cake, predominantly produced in Wonogiri and Madiun, is enjoyed as a snack. It is reputed to have health benefits, such as stimulating blood circulation and preventing dermatitis, due to its B vitamin content.

The process of making brem involves fermenting a mixture of black or white glutinous rice, known as Ketan, using a dry starter called Ragi tape. The preparation process includes soaking and draining the rice, steaming it, and then inoculating it with Ragi tape to initiate amylolysis. Following this, a yeast culture is added to commence alcoholic fermentation, which takes about two weeks to complete.

Whether enjoyed as a snack or a ceremonial drink, brem is a distinctive and cherished part of Indonesian culture.