Nepal has plenty to explore beyond the mountain views. There are local beers, traditional fermented drinks, distilled spirits and cups of tea that arrive with enough warmth to restore your faith in civilisation.

And there are momos: beloved dumplings that have a habit of appearing just when you thought you were “only stopping for a quick drink”.

Here’s a beginner-friendly guide to Nepalese beer and local drinks - what they are, where you might encounter them and how to order without making the waiter translate your entire face.

Nepalese beer: start with what’s cold

Nepal has familiar lagers as well as local and craft beer options. Gorkha is one locally produced beer brand; the exact selection depends on where you are and what the venue has in stock.

A cold beer with spicy food is a simple place to start. If you see a beer you don’t recognise, ask whether it’s light, strong or more bitter. You don’t need to announce your preferred hop profile unless you’ve brought a clipboard and everyone else has agreed to participate.

Craft beer availability varies, especially outside the larger towns and cities. Don’t assume every menu will have a flight of local ales lined up like a tiny, foam-topped orchestra. When you do spot something new, give it a try and ask where it’s brewed.

Tongba: the drink that arrives with its own equipment

Tongba is a traditional millet-based drink associated especially with communities in eastern Nepal and the Himalayan region. Fermented millet is served in a special vessel, then hot water is added. You sip the drink through a straw, and in some settings the vessel is topped up again.

It’s a lovely example of how a drink can be about more than what’s in the cup: the vessel, the serving ritual and the company all matter. It’s also an excellent conversation starter if your previous drink came in a glass and your current one has a straw with a job description.

Tongba is sometimes nicknamed “hot beer”, but it isn’t the same as a modern lager. Ask the host how it’s prepared and how people traditionally enjoy it. Recipes and customs vary by place and community.

Chhyang: fermented grain, with regional variations

Chhyang—also written chhaang or chang—is a traditional fermented drink made from grains. The grain and preparation can vary, so you may encounter different versions in different communities and regions.

It’s often described as a kind of rice wine or local beer, but the label doesn’t tell the whole story. It is not a standardised product like a bottle of lager, so the flavour, texture and strength can differ. Ask what it’s made from and how strong it is before you accept a generous pour. Curiosity is excellent. Accidentally ordering the “surprise-sized” serving is less of a plan.

Raksi: a distilled local spirit

Raksi is a traditional distilled spirit made from fermented grains, with ingredients and methods varying between producers and communities. It may be served in different ways depending on the region and occasion.

Because it is distilled, don’t assume it has the same strength as beer or chhyang. Ask what you’re being poured and take a small sip first. You don’t have to prove your bravery to a glass. The glass has no feelings and the group has already decided you’re interesting.

If a local host offers you raksi, treat it as a chance to learn about the drink and the occasion. Follow their lead, enjoy it at your own pace and remember that “no thank you” is a complete sentence in any language.

Chiya: the essential non-alcoholic pause

Not every memorable Nepalese drink contains alcohol. Chiya, or Nepali tea, is a comforting stop between sightseeing, meals and deciding whether your legs are ready for one more set of steps.

Often made with milk and spices, it’s a lovely way to slow down and watch the street go by. If you’ve been sampling beers or traditional drinks, a cup of tea and some water are excellent companions. They don’t demand a tasting note; they just get on with the job.

What about the momos?

Momos are dumplings, often served with a dipping sauce that can be mild, tangy or spicy enough to make your eyebrows briefly leave the room. They pair happily with a cold beer, but you can also enjoy them with tea or whatever local drink is available.

The correct ordering strategy is simple: start with a plate to share. Then see how quickly it disappears. If someone says, “I’ll just have one,” keep an eye on them. They may be negotiating with the dumplings rather than making a binding commitment.

Food and drink pairings are personal. Try a sip with a bite, notice what works and order what you like. Nobody is handing out medals for identifying the perfect beverage for a steamed dumpling.

A few sensible tasting tips

Traditional drinks are not always made to one fixed recipe, and availability varies from place to place. Ask what the drink is made from, how it’s served and roughly how strong it is. Choose a reputable venue and don’t feel obliged to finish anything you don’t enjoy.

Take a comfortable pace, eat along the way and drink water. If you’re trekking or travelling at altitude, follow your guide’s advice about alcohol and your own wellbeing. The mountains are magnificent without needing you to review them through a haze of poor planning.

A small Nepal drinks adventure

Trying Nepalese beer and local drinks can open a window onto different ingredients, techniques and traditions. You might enjoy a familiar lager, discover a millet-based drink or decide that a cup of chiya is exactly what the moment called for.

The point isn’t to try everything in one sitting. It’s to be curious, ask questions and enjoy the food, place and company around you. And if you’re wondering what to try first, start with momos. They have an excellent record of making friends.