Gawai Dayak is an annual festival celebrated by the Dayaks of Sarawak, Malaysia and West Kalimantan, Indonesia. It is a public holiday in Sarawak and is both a religious and a social occasion recognized since 1957. Preparations to celebrate Gawai Dayak begin when the month of May arrives with the fermentation process of "tuak" which is a traditional drink of the Dayak community. Fermentation of tuak takes about a month. Tuak is produced from the fermentation of glutinous rice that has been cooked and mixed with yeast before being stored in jars. Drinking of “tuak” symbolizes the strength and courage of the heart.