Pham is a local yeast used to brew local Bhutanese beverage known as Ara. It is made of corn flours, husks (either maize or rice) and wild herbs known as Yangrim in local dialect. Yangrims are collected from forests and are considered a vital ingredient for yeast. They are of different types and most are climbers. Types of Yangrim. 1. Ru-Yangrim (Eponymous: ru (tshangla) means climber): The skin of the herb is peeled, then chopped in desirable lengths to fit in the large mortar, which are later pound using the mortar and pestle. Then they are dried and stored for later use. 2. Gowakhi or Gowa Rokpu Yangrim (local name) (Scientific name: Hedyotis scandens): Whole herbs are chopped to desirable lengths and then pound in mortar and pestle to make pastes. The pastes can be directly used with corn flour and husk to make the yeasts. The leftover pastes are heated in a pan to preserve the tastes and then dried to store for later use. 3. Gonglam daza yangrim(local name) 4. Karbu shing (local name) leaves 5. Peach leaves. Gonglam Daza Yangrim, Karbu shing leaves and peach leaves are processed in a similar manner as Hedyotis scandens to make yeast. Of all the Yangrims, Ru-Yangrim is commonly used to make yeast as it gives a flavorsome or strong alcohol.