Other grains I want to experiment fermentation with

Rice makes chhyang, tongba needs millet grains to make. I'm exploring fermenting with Sorghum, try to make tongba of sorts. The way they do it in West Africa seems to be optimized to extract every last bit of starch to turn to sugar and alcohol, which is not the driving motive behind tongba, which is to generate heat and create an activity for social interactions in the cold winter months when it is cold outside with no farming chores to do so you wanna stay in and drink in the day but your booze can't be too strong or else you're fucked so you use hot water to slowly extract the booze and also warm yourself, giving 'you a tea-drinking experience with the buzz. So, right, tongba but with sorghum and not millet.

I'm also looking into Teff and Amaranth because I'm interested in how they were used traditionally in various cultures and how they can be adapted to the tongba vibe.