Traditional brewing techniques of distilled liquor (traditional brewing techniques of Beijing Erguotou liquor)

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

Applicant: Beijing Shunxin Agriculture Co., Ltd

Project No.: 927

Project No.: VIII - 144

Time of publication: 2008 (second batch)

Category: traditional art

Region: Beijing

Type: new item

Applicant: Beijing Shunxin Agriculture Co., Ltd

Protection unit: Niulanshan distillery of Beijing Shunxin agricultural Co., Ltd

Introduction to the traditional brewing techniques of distilled liquor (Beijing Erguotou liquor)

Applicant: Beijing Shunxin Agriculture Co., Ltd

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.

Beijing is one of the regions with a long history of wine making in China. There are still three hutongs with the name of Shaojiu left over from the Ming and Qing Dynasties. The traditional brewing technology of Beijing Erguotou liquor is an important representative of Beijing brewing technology. It sprouted in the yuan and Ming Dynasties and took shape in the 19th year of Kangxi (1680). In 1949, the government monopolized the liquor. The experimental plant of North China liquor monopoly company took over 12 old Shaoguo. In 1951, it registered the trademark of "Red Star" Erguotou, and fully inherited the brewing skills of Beijing Erguotou liquor. Niulanshan is an ancient town in the north of Beijing. It is located at the foot of Yanshan Mountain and adjacent to the confluence of Chaohe River and baierhe River in the East. It has rich groundwater resources and good water quality, so it is suitable for wine making. In the early Qing Dynasty, Niulanshan liquor industry was very developed. After hundreds of years of development, Niulanshan Erguotou liquor has gradually formed a unique liquor in the north of China. In 1952, Niulanshan distillery was established on the basis of "Gongli", "Fushun Chenghao" and other old Shaoguo, and continued to use the traditional brewing techniques to produce Erguotou liquor.

The traditional brewing techniques of Beijing Erguotou liquor have been handed down from generation to generation through oral and psychological teaching, and have been continuously developed in the production practice, gradually forming unique unique unique skills such as old five steamer fermentation, mixed steaming and burning, flower picking and middle picking. The traditional brewing technology of Erguotou liquor has condensed the intelligence of the brewing technicians in Beijing, and it still plays an irreplaceable role in the production of Erguotou liquor.

Beijing Erguotou liquor has the characteristics of fragrance, pure and elegant, mellow and so on. It has been sold well all over the country for a long time and exported to the United States, Japan and other countries and regions. The "Red Star" trademark has been rated as "China's well-known trademark", and Beijing Red Star Co., Ltd. has been named as "China's time-honored brand", which has won many awards.

At present, the production of Erguotou liquor in Beijing is facing great challenges. The production base has been relocated repeatedly, and the problems of foreign liquor impact, talent shortage, counterfeiting and infringement emerge one after another, making the manufacturers tired of coping with them. In view of this situation, reasonable protection measures should be introduced in time to ensure the normal production of Beijing Erguotou liquor and the complete inheritance of its traditional brewing techniques.