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1: What is Erguotou Liquor: (Origin of the name):

Erguotou Liquor is a traditional liquor in Beijing and is an ordinary liquor.

Beijing has a long history of brewing liquor. The Jin Dynasty designated Beijing as the "Central Capital" and introduced wine steamers to brew shochu.

In the middle of the Qing Dynasty, the capital shochu workshops carried out technological reforms in order to improve the quality of shochu. The tin pot used as a cooler when steaming wine is also called a sky pot. When steaming wine, it is necessary to separate the distilled wine vapor, the "wine head" that flows out after being cooled by the cold water put into the tin pot for the first time, and the "wine head" that flows out after being cooled by the cold water that is put into the tin pot for the third time. "Wei" proposed other treatments, because the wine cooled in the first and third pots contained a variety of low-boiling and boiling-point material components, so only the wine that flowed out after being cooled by the cold water in the tin pot for the second time was extracted. Therefore, it was called "Erguotou".

Erguotou wine is a very pure and good wine, and it is also the best quality wine. The methods of "pinch the head and remove the tail" and "get the wine according to its quality" that are used by liquor factories in various places when steaming wine are inherited from the "Erguotou" process principle. By the end of the Qing Dynasty, the craftsmanship of Erguotou had spread throughout Beijing and was highly praised by literati. Wu Yanqi praised in his poem, "Since ancient times, people have hated Erguotou for thousands of years, but now Erguotou is sweet and sweet." He compared Erguotou to "sweet and sweet wine."

In 1949, after the founding of the People's Republic of China, the Peiping Liquor Branch of the North China Liquor Monopoly Corporation, the predecessor of Beijing Sugar, Tobacco and Liquor Company, immediately set up a factory to produce Erguotou Liquor.

Two: Characteristics of Erguotou Liquor:

Erguotou Liquor uses sorghum as the raw material, bran koji and yeast as the saccharification fermentation agent, and adopts the traditional "Lao Wuzeng Wa" process. It is made by steaming the raw materials and auxiliary materials, putting them into the pool at low temperature, properly fermenting,

fire distilling, pinching off the head and tail, and aging and aging. Due to its clear and transparent liquid, fragrant aroma, mellow quality, sweet and refreshing taste, strong liquor power, long staying power and long aftertaste, Erguotou liquor is highly recognized by consumers, and the Erguotou brand family is also becoming increasingly rich.

Three: The brewing characteristics of Erguotou wine:

1. Every time a pot of wine is burned, the wine that begins to flow out is called "Guotou". The concentration of this wine is relatively high and can reach It is above 75 degrees, and then the concentration continues to decrease. In the end, the wine that can still be drunk is only about 10 degrees, which is called "Jiu Shaozi".

The raw materials for soju can generally be fermented and put into pots five to six times. In addition to the raw materials including wheat, sorghum, corn, etc., there are also auxiliary materials such as corn stalks, corn kernels, wheat bran and rice bran. After grinding in a certain proportion, water is added, steamed, and yeast is added. After stirring evenly, it is fermented in the cellar. It usually takes 5 days to leave the cellar and make wine. This is the first pot.

After the wine is produced, the materials in the steamer should be taken out, and the materials should be cooled and loosened through winnowing. Then a small amount of new raw materials and yeast should be added, stir evenly, and then enter the cellar for fermentation. , and then the work of one shift was completed. After 5 days, take it out and use it to make wine, which is the second pot.

The wine that starts to flow out at this time is the real "Erguotou". As the name suggests, "Erguotou" is the "Guotou" wine made when the raw materials are fired in the second pot. This wine is the purest, has no peculiar smell, is high in concentration but not strong, and is really mellow and fragrant. If you only take 60-degree wine, put it in jars and seal it underground, and after a long period of aging, the wine will taste better and it will become the famous "cellar wine".

The picture below is "Beijing 65% Erguotou Liquor":

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Thank you! !