Traditional brewing techniques of distilled liquor (Hengshui Laobaigan traditional brewing techniques)

Name of China's national intangible cultural heritage: traditional brewing techniques of distilled liquor (Hengshui Laobaigan traditional brewing techniques)

Applicant: Hengshui City, Hebei Province

Project No.: 927

Project No.: VIII - 144

Time of publication: 2008 (second batch)

Category: traditional art

Region: Hebei Province

Type: new item

Applicant: Hengshui City, Hebei Province

Protection unit: Hebei Hengshui Laobaigan Liquor Co., Ltd

Introduction to the traditional brewing technology of distilled liquor (Hengshui Laobaigan traditional brewing technology)

Applicant: Hengshui City, Hebei Province

Distilling liquor brewing is to make grains, potatoes and other raw materials rich in starch or sugar into fermented grains (unfiltered liquor) or fermented mash (turbid liquor), and then distill them into liquor. Distilled liquor is white or yellowish transparent, and is commonly known as "Baijiu". Its fragrance is pure, the entrance is soft, sweet and clean, and the alcohol content is high. According to the use of raw materials and saccharifying starter, there will be different brewing techniques of Daqu, Xiaoqu and bran Qu when distilling liquor. The materials of distilled liquor are mainly grain, which can be divided into sorghum liquor and corn liquor. Sorghum has high starch content and moderate protein content, which is the best for making distilled liquor. According to flavor type, distilled liquor can be divided into Maotai flavor type, Qingxiang type, Luzhou flavor type, rice flavor type, Fuxiang type and so on. Distilled liquor, called "Shaojiu" and "mellow liquor" in ancient times, was originally evolved from rice wine with low alcohol content. It was formed in Song Dynasty and has a history of more than 800 years. China's distilled liquor is mainly produced in Sichuan, Guizhou, Henan, Hebei, Shenyang, Jilin, Beijing and other regions. The formation of its brewing technology is closely related to the local grain (rich in sorghum), climate (cold or humid), water quality and living customs.

Hengshui Baijiu Baijiu, a typical representative of China's old white dry flavor liquor, is a typical example of the quality Daqu liquor in northern China. It has the characteristics of mellow and elegant, harmonious wine, mellow and sweet, and a long lasting flavor. Hebei

Hengshui Laobaigan liquor uses high-quality northeast sorghum as raw material. Local high-quality wheat is naturally inoculated in the koji room and cultivated by controlled fermentation. It is made into medium temperature Daqu, which is used as saccharifying and fermenting agent. During brewing, the traditional continuous cropping ingredients, mixed steaming and mixed firing of the old five steamers are used. The liquor is fermented in the ground VAT, distilled slowly, pinched in sections, stored in the pottery jar by stages and carefully blended It's a good old man. Laobaigan traditional brewing technology is loved by people for its unique technology, and has won many awards at home and abroad.

For thousands of years, the brewing techniques of Hengshui Laobaigan liquor have been handed down from generation to generation through oral communication, mentoring, and continuous innovation and development in this process, showing strong local cultural characteristics. It is of great significance for the continuous development and improvement of this precious brewing technology to excavate and protect the traditional brewing technology of Hengshui Laobaigan, and vigorously cultivate high-quality and high skilled inheritors.

Chinese PinYin : Zheng Liu Jiu Chuan Tong Niang Zao Ji Yi Heng Shui Lao Bai Gan Chuan Tong Niang Zao Ji Yi