How many degrees of barley wine
The degrees of barley wine can be divided according to the amount of alcohol content, the customary wine is divided into a high degree of wine (i.e., also known as spirits abroad) and low degree of two kinds of wine. The former includes China's liquor (shochu) and foreign wine produced by the distillation process. The latter includes fermented liquors. Because there is no uniform standard to measure at home and abroad, so generally according to the fermented wine alcohol are under 20 to distinguish.
1. High-altitude wine can be divided into high barley wine (more than 50 °), reduced white wine (also known as medium barley wine, 40 to 50 °), low barley wine (40 ° below).
2. The distinction between low-degree barley wine, due to the many categories of wine, the degree of wine between the wine varies greatly, no one has studied the division method. However, beer since 1980, foreign countries have been effective and clear distinction method. General beer and its alcohol content between 3.5 to 5%, so the alcohol content of 2.5 to 3.5% of foreign countries called slightly light beer, 1 to 2.5% of the content is called low-alcohol beer, less than 1% of the alcohol content is known as non-alcoholic beer.
The barley wine knowledge
Brewing barley wine does not require complex procedures. In the Tibetan area, almost every family can make it. Before brewing, the first thing to do is to select a full grain, shiny top quality barley, wash clean, soak in water overnight, and then put it in a large pan with water to boil for two hours, and then the cooked barley out, drying off the moisture, the fermentation of the cake into a powder evenly sprinkled on and stir, and finally loaded into the altar, sealed storage. If the temperature is high, a day or two can be taken out to drink. Mutual barley wine to the Tibetan plateau unique grain crops - barley as raw materials, on the basis of the inheritance of the ancient traditional production process, the introduction of modern technology and equipment, with non-polluting natural high-quality mineral water, scientific ingredients, carefully brewed, stored for a long time to naturally mature and become. The product has a clear and mellow aroma, sweet and refreshing, no headache after drinking, thirst unique style, unique in the strong liquor industry, enjoying a good reputation in the western ethnic areas.
Barley wine is good to drink
Barley wine is green barley as raw material, to eight minutes ripe barley fermented under the action of wine, barley wine is Tibet, Qinghai, Yunnan, Gansu and other regions of the specialties, barley wine degrees lower, not dry mouth, wake up fast, and men and women are good to say that barley wine is good to drink? Also depends on personal preferences, some people feel good to drink, some people feel not good to drink, which is based on personal taste, as the saying goes, turnip greens have their own love it, interested friends can go to try it. Barley wine is good? The difference between barley wine and white wine is that the main raw material of barley wine is mainly barley, the use of snowy mountains and holy water, natural mineral water brewing, barley wine, ghee tea, Hada is a typical representative of Western culture, fully embodies the enthusiasm of the people of the Western region and bold, as for the barley wine is good to drink? We have the opportunity to taste it, naturally know.
The brewing method of barley wine
(1) the barley is washed, pay attention to the water can not be immersed in water for too long, and then pour the barley into the pot, add more than the barley 60% of the water, the steaming process, most of the water will be absorbed by the barley, at this time or can not be too exuberant, while cooking to be used in a clean wooden stick to flip, so that the pot can make the barley uniformly cooked, wait until the barley is cooked to eight points. barley cooked to eight points cooked (not cooked, but can be gently pinched with the hand that is eight points cooked) on the good.
(2) take down the barley cooled 20-30 minutes, at this time the water in the pot has been completely gone, at this time by the residual temperature of the barley, will be spread on a clean white cloth, and then evenly sprinkled with quartz (pay attention to this time, the barley can not be too hot, otherwise it will make the barley wine bitter), and then held up with a sheep's cloth to prevent the temperature between 27-32 in the place, in the summer after 2 nights can be smelled the smell of wine, winter! Three days or so, this method is similar to the sweet wine brewing method in the south.
(3) If after a day has not smelled the smell of wine, it shows that the fermentation temperature is not enough, should be in a bottle filled with boiling water, placed on the pot of things, to make the barley has been fermented cooling. This will make the barley wine sweeter. It is then put into the earthenware container in which the barley wine is filtered. If you want to use the wine right away, you have to add water and wait for it to soak for four hours and then you can filter it.
(4) If you are not in a hurry, seal the mouth of the pot and the filter, and you can add water as you need it. The first pot of water should be added to two inches higher than the fermented barley, the second and third pot of water should be added to the same height as the fermented barley. Sealed pot mouth wine, strong, so three pots of wine in the go. The continuous development and accumulation of the son, mutual aid wine has formed a complete system of brewing techniques from stepping on the quartz, billet making to boiling distillation, etc., with a unique scientific formula, has formed a unique system and characteristics. Its technology has maintained the traditional characteristics, but also gradually adopted the contemporary new method, production conditions continue to improve, product quality is improving day by day, more and more colorful varieties, reputation grows with each passing day.