What People Drink in Indonesia: 6 Traditional Alcoholic Beverages

Across Indonesia’s 17,000 islands, alcohol is shaped by tropical agriculture, ritual life, and diverse faiths. Rice, coconut, and sugar palms thrive in the humid climate, yielding ferments and distillates that vary by island and ethnicity.

Availability and social attitudes differ regionally: Hindu-majority Bali embraces ceremonial use, while Muslim-majority areas are more restrictive. Yet from village feasts to seaside warung, local drinks remain markers of hospitality and place.

Arak Bali is a clear, robust distillate traditionally made from fermented coconut or sugar-palm sap (tuak) and, in some areas, rice. Small producers in Bali—around Karangasem as well as markets in Denpasar, Kuta, and Ubud—use simple pot stills of clay or metal with bamboo condensers. The result typically ranges from 30–50% ABV. Expect a clean, slightly sweet nose with palm and green cane notes; artisanal batches can show soft mineral salinity and a peppery finish.

Culturally, arak is woven into Balinese Hindu ceremonies: it appears in offerings and is sipped during temple festivals, dance performances, and village rites. Outside ritual contexts, it is mixed with citrus, honey, or local herbs in beach bars and homestays. While national rules on alcohol distribution can be strict, Bali has actively supported heritage producers, and regulated bottlings make it easier to taste responsibly. Visitors often encounter arak at evening gatherings, or paired with grilled seafood after sunset in coastal warung.

Tuak is Indonesia’s quintessential palm wine, a naturally fermented drink made from sap of the aren (Arenga pinnata) or coconut palm. Harvesters tap the inflorescence, collecting sweet sap that begins fermenting within hours in the tropical heat. With no distillation, tuak is lightly effervescent and low in alcohol—generally 3–6% ABV—showing aromas of coconut sugar, green banana, and gentle sourness as it ages through the day.

In North Sumatra, Batak communities gather in lapo tuak taverns in Medan and village markets to socialize over fresh morning or afternoon pours, often with grilled pork and andaliman (Sichuan-like Batak pepper). In South Sulawesi around Makassar and the highlands of Toraja, tuak (also called ballo in some areas) accompanies harvest celebrations and communal meals. Because freshness is key, it’s typically consumed the same day it’s tapped—expect sweeter, softer flavors before noon and a drier, tangier profile by evening.

Sopi is a strong, clear palm spirit common across the Maluku Islands and East Nusa Tenggara (NTT). Producers in rural villages near Ambon (Maluku) and Kupang (NTT) ferment coconut or lontar palm sap, then distill it in simple pot stills—often a metal pot sealed with banana leaves and a bamboo tube as a condenser. ABV typically lands between 30–50%, depending on cuts and whether it’s single- or double-distilled.

On the palate, sopi is assertive but clean: light palm sweetness up front with a warming finish. It plays a central role in adat (customary) ceremonies, from welcoming guests to sealing local agreements. In NTT islands, families may offer a communal coconut shell of sopi to begin weddings or settlement talks. Evenings in village homes are common times to share it, sometimes infused with ginger or cloves. Visitors who seek it should ask for regulated, clearly bottled versions; availability and legality vary by district.

Cap tikus—literally “mouse brand,” a nod to its illicit past—is a Minahasan palm distillate from North Sulawesi. It begins as saguer, the fermented sap of coconut blossoms, then undergoes small-batch pot distillation in hill villages around Tomohon and the Minahasa highlands. Strength runs from about 40–60% ABV. Aromas skew toward fresh cane, coconut nectar, and a light ester profile; flavor is dry and bracing, with a clean, rapid finish.

Historically sold informally, cap tikus is increasingly available in regulated bottlings around Manado. It’s sipped at family feasts, church-adjacent gatherings in this largely Christian region, and late-night food stalls serving smoked pork or tinorangsak (spiced pork stew). Some locals season it with ginger or kaffir lime peel for a softer edge. Travelers will find the most authentic context at rural celebrations, though urban bars in Manado now feature cap tikus shots and simple highballs.

Brem Bali is a sweet-sour rice wine made by fermenting glutinous rice—often red or black varieties—with ragi tape (a mixed culture of molds and yeasts), then pressing and clarifying the liquid. The result is usually 5–12% ABV. Expect a ruby or amber hue when black rice is used, with aromas of palm sugar, red fruit, and koji-like rice sweetness. Chilled, it drinks like a dessert aperitif; warm, it shows rounder cereal notes.

In Balinese ritual life, brem appears alongside arak in offerings. You’ll find it sold in markets around Ubud and Denpasar and poured at temple festivals or family ceremonies. Don’t confuse it with “brem Madiun,” the solid, mildly alcoholic rice cake from East Java’s Madiun—related fermentation, different format. Visitors often try brem as a late-afternoon refresher with spicy sate lilit or lawar, or as a gentle companion to gamelan performances on festival evenings.

Ciu is a high-proof spirit associated with Central Java, especially around Surakarta (Solo) and Sukoharjo. Traditionally, it’s produced by fermenting sugarcane juice or molasses, then distilling in small pot stills. Bottlings vary widely but often register 30–60% ABV. Well-made ciu shows a molasses nose with light funk and grassy cane; rougher versions can be solventy, underscoring the importance of reputable sources.

Ciu’s history traces to Chinese-Indonesian distilling knowledge blended with Javanese cane agriculture. Today, you’ll encounter it at modest warung and late-night eateries around Surakarta, sometimes cut with soda or spiced syrups. In some towns, it’s mixed into hot coffee on cool, rainy evenings. Regulations and labeling standards are uneven, so ask locals for known producers and avoid unsealed plastic bottles. For context, East Java cities like Madiun are better known for fermented rice specialties, while Central Java’s lowlands supplied the cane that gave ciu its backbone.