Apo, apong is an alcohol drink commonly found among the Tani tribes in the Northeast India states of Arunachal Pradesh and Assam. It is prepared by fermentation of rice. It is known by various names across different tribes in Arunachal Pradesh and Assam.

Many tribal communities of Arunachal Pradesh use apo during their respective festivals, such as nyokum. The tribal people offer the drink, every time they drink it, to the spirits (wiyu) by letting a few drops of it fall on the ground. Other occasions when Apo is served include annually organized ancestor worship ceremonies, the festivals of Ali aye ligang, Nyokum, Dree, and others, and annual agricultural programs.

Apo is known in different names across different tribes in North-Eastern India, such as haaz (Ahom), apong (Mising), zou (zu mai) (Bodo) and Sujen (Deori). Apo is not distributed in shops, as apo forms part of a tradition and culture, the apo is shared through generations like a piece of cultural knowledge. Apos are commonly brewed in households and often served along with rice and chutney as well, irrespective of gender or age differences.

The origins of the apo tradition in the North-Eastern regions are not recorded, However, the tradition may date back to Neolithic period. Similarly, the word Apo is not a general term for a rice-based drink, as each tribe identifies the drink with different names. However, it is believed that the traditional rice beer was first developed by the 'Mising people in Assam. Thus the etymology of the word refers to its Mising language origins. Across the different tribes, the brewing method has certain differences, but the substrates used for fermentation are the same. This indicates a common ancestor to the brewing culture in North-Eastern India. Traditionally, two kinds of Apo are being brewed in these regions known as Po:ro Apong and Nogin Apong.

The starter cakes called E'pob a made out of crushed rice and medicinal plants are used to make the health quotient. These starter cakes are one of the most important elements of the rice beers made in the North-Eastern region, including Apo. This also refers to the idea of sacredness associated with the Apo making across different tribes as it is not made on an everyday basis, but only for ceremonies, festivals, marriage, and group gatherings. In this regard, historically and culturally, the Apo remains as an element of identity in these regions.

Apo is known in different traditional names based on the respective tribes. Apo is believed to be first developed by the Mising people in Assam. The term Apo is derived from the traditional name of Apong beer in the Mising language. The Mising community is generally known for its passion for traditional cooking methods and food items. The cooking method of the Apong beer is also believed to be shared by the ancestors of Mising immunity and later spread throughout the tribes in North East India.

Apo is commonly produced in households of northeastern states of Arunachal Pradesh and Assam in India. Although distinctive methods for brewing exist across the North-Eastern region of India, the process of fermentation remains the same across these regions, inidicating common origins of brewing.

As a first step, the rice collected for making beverage is cooked and then mixed with ash from burnt paddy sticks, which makes the mixture black in color. Once the rice is cooked, it is mixed with the fermenting ingredient E-Pob made out of rice and medicinal plants. Time is taken for the formation of ration changes along with the climate and temperature. During the summer season, the fermentation took 5–6 days. The fermented mixture is filtered and finally poured into bamboo shoots. During these processes, around 30 medicinal plants use to the beverage along with rice. This includes leaves, creepers, and grass. The total period taken for the production of Apo beer is more than 3 months. Although the alcohol content on the Apo is 18-25% it is more intoxicating in nature.