This is an accepted version of this page Chhaang or chhyang (Tibetan: ཆང་, Wylie: chang, Nepali: छ्याङ, Newar: थो:) is a Nepalese and Tibetan alcoholic beverage popular in parts of the eastern Himalayas among the Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Bhutia, Gurung, Magar, Sherpa, Tamang, Tharus and Lepcha communities.

[2] Chhaang is consumed by the ethnically Tibetan, Ladakhi and Nepalese, and to a lesser degree, by the people of the neighboring nations of Pakistan and Bhutan.

[5]: 154 Near Mount Everest of Nepal, chhaang is made by passing hot water through fermenting barley, and is then served in a large pot and drunk through a wooden straw.

[10][11] Aconitum species are amongst the most virulently poisonous plants known, containing a variety of extremely toxic alkaloids, including aconitine and pseudaconitine.

The use of Aconitum as an additive in beer-brewing is therefore a practice fraught with the danger of fatal poisoning and should on no account be undertaken by any individual attempting to replicate a traditional Chhaang recipe.

[13] Drinking and making offerings of chhaang are part of many pan-Tibetan social and religious occasions, including settling disputes, welcoming guests, and wooing.