Traditional brewing techniques of distilled liquor

Name of China's national intangible cultural heritage: traditional brewing techniques of distilled liquor

Applicant: Pingquan County, 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: Pingquan County, Hebei Province

Protection unit: Chengde Mountain Resort Enterprise Group Co., Ltd

Introduction to the traditional brewing techniques of distilled liquor (traditional brewing techniques of Shanzhuang Laojiu)

Applicant: Pingquan County, 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.

Shanzhuang old wine is produced in Pingquan County, Hebei Province. It is located in the northeast of Hebei Province, at the end of Yanshan Mountains, with beautiful mountains and rivers and pleasant climate. It has been a good place for natural wine making since ancient times. The brewing technology of Shanzhuang old wine was born and formed in the early Qing Dynasty. It became more and more mature after the reign of Kangxi, and gradually declined from the Republic of China to the beginning of new China. Since the late 1990s, the brewing technology of Shanzhuang old wine has made new development. In 2005, Shanzhuang Laojiu was recognized as "China's geographical indication product". In 2006, "Shanzhuang" trademark was recognized as "China famous trademark".

With sorghum as the main raw material, Shanzhuang old wine is brewed with high-quality wheat, barley and pea. First, the middle and high temperature koji is produced in the brewing process, then the ingredients are mixed with continuous distiller's grains (or slag), steamed and mixed, then distilled and distilled by fermentation, then the Onew wine is distilled, and the wine is distilled in stages. Finally, the essence is extracted, and the pottery can be sealed and stored at a suitable temperature. At least, it has to be stored for four years. The traditional brewing techniques of old wine in the villa are the remains of ancient brewing techniques, which has a high academic value in the research of the history of northern Baijiu development.

Chinese PinYin : Zheng Liu Jiu Chuan Tong Niang Zao Ji Yi Shan Zhuang Lao Jiu Chuan Tong Niang Zao Ji Yi