What is the raw material of Erguotou in Beijing?

The raw materials are wheat, sorghum and corn.

The raw materials of Beijing Erguotou shochu can generally be fermented for five to six times. In addition to wheat, sorghum, corn and other raw materials, there are corn stalks, corn kernels, wheat bran, rice bran and other accessories. After crushing according to a certain proportion, add water, steam, add yeast, stir evenly, and then enter the cellar for fermentation. Generally, it takes 5 days for fermented grains to leave the cellar. This is the first pot.

After the wine is discharged, the materials in the steamer should be taken out, cooled loosely after fermentation, and then a small amount of new raw materials and yeast should be added, and then stirred evenly before fermentation in the cellar to complete the work of one shift. After five days, take it out and make soju. This is the second pot. At this time, the wine that began to flow out is the real "Erguotou", which is actually the "fast song" wine.

In the 19th year of Emperor Kangxi of Qing Dynasty (A.D. 1680), Zhao Cunren, a wine technician in Sheng Yuan Distillery, and other three brothers carried out technical transformation to purify the quality of shochu. When steaming wine, the wine cooled with cold water in the tianguo used as a cooler for the first time was called "wine head", and the wine cooled with cold water in the tin pot for the third time was called "wine tail", and other treatment methods were put forward. It is also called the "second Lei Zi" of old Beijing.

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The Origin of Beijing Erguotou

Erguotou liquor is a traditional liquor in Beijing, belonging to ordinary liquor. The name "Erguotou Liquor" comes from the history of brewing liquor in Beijing. Jin Dynasty designated Beijing as "Zhongdu", and a winemaker came to brew soju.

In the mid-Qing Dynasty, in order to improve the quality of shochu, Shi Jing shochu workshop underwent technical transformation. It's called a tin pot when steaming wine. Because the wine cooled in the first pot and the third pot contains a variety of substances with low boiling point and boiling point, only the wine cooled by cold water replaced by iron pot for the second time can be picked, so it is called "Erguotou". This is a very pure wine and the best quality wine.

At present, the methods of "pinching the head and removing the tail" and "taking wine by quality" adopted by liquor factories all over the country are based on the technological principle of "Erguotou". At the end of Qing dynasty, the technology of Erguotou had spread all over Beijing and was highly praised by scholars. Wu Yanqi praised in his poem, "People have hated it for thousands of years since ancient times and are willing to be Erguotou so far." Compare Erguotou to "Li Gan"

References:

Baidu encyclopedia-Erguotou