The beerest of Chhyangs has been produced and it's brill!

Over the weekend I took my latest batch of chhyang to S&N's place at Roosevelt and we tried the first seriously-carbonated batch. And ooooh boy, was it seriously carbonated. The fizz felt exactly like beer's, the bitterness felt almost intentional, a targeted contrast to the sweet-sour flavor of the beer, and the effervescence just adds certain classiness that's otherwise hard to come by. Like sparkling wine, somebody said, and I agree. Shbb, one of the mutual friends who I had just met tried opening the second bottle to drink, and blew the top off, which was hella funny because I was going to tell people to be careful as sometimes it can get explodey, but he discovered by experimentation. Speaking of bottles getting explodey, there's a breach in one of the bottles I have saved inside my fridge, as one of the bottom drawers there is kinda full of chhyang, which I need to get to eventually but for the moment I'm so darn thankful of the choice that was made to dump all the bottles in the safe bottom container so they couldn't do any damage even if things went South. Or North, into the ceiling, and then to infinity and beyond. Possibly.