Cuisine of Laos: Encyclopedia II - Cuisine of Laos - Beverages

Cuisine of Laos - Beverages

Lao coffee is often called Pakxong coffee (cafe pakxong in Lao), which is grown on the Bolovens Plateau around the town of Pakxong. This area is sometimes said to be the best place in Southeast Asia for coffee cultivation. Both robusta and arabica are grown in Laos, and if you ask for arabica, there is a very good chance the proprietor will know what you are talking about. Most of the arabica in Laos is consumed locally and most of the robusta is exported to Thailand, where it goes into Nescafe. The custom in Laos is to drink coffee in glasses, with condensed milk in the bottom, followed by a chaser of green tea. The highly-regarded tea is also grown on the Bolovens Plateau.

There are two general types of traditional alcoholic beverages, both produced from rice: lao hai and lao lao. Lao hai means jar alcohol and is served from an earthen jar. It is communally and competitively drunk through straws at festive occasions. It can be likened to sake in appearance and flavor. Lao lao or Lao alcohol is more like a whiskey. It is also called lao khao or, in English, white alcohol. However, there is also a popular variant of lao lao made from purple rice, which has a pinkish hue.

In more recent times, the Laotian state-owned brewery's Beerlao has become ubiquitous in Laos and is highly regarded by expats and residents alike. The Bangkok Post has described it as the Dom Perignon of Asian beers. In June 2005, it bested 40 other brews to take the silver prize at Russia's Osiris Beer Festival, which it had entered for the first time.

Adapted from the Wikipedia article "Beverages", under the G.N U Free Docmentation License. Please also see http://en.wikipedia.org/wiki