What brands of Erguotou do you know?

Beijing Zhoufuji Erguotou was founded by Zhou Tongfu, an old factory director and one of the founders of Hongxing Group. In order to inherit the traditional brewing technology of old Beijing Erguotou and carry forward the unique wine culture characteristics of Erguotou, Mr. Zhou Tongfu began to study liquor brewing technology in the 1940s, devoted his life to Red Star wine industry and devoted himself to studying the unique technology of Erguotou for more than 60 years. Mr. Zhou Lao, who is not old in ambition, invested and founded Zhou Fuji Wine Industry when he was over 80 years old, and integrated many years of experience into it. Authentic Erguotou is the first choice for Zhou Fuji.

Erguotou may have hundreds of brands.

Beijing Erguotou 65 degrees

Hong xing bian Dan Erguotou 56 du

Koubei Erguotou 45 degrees

Porcelain altar Erguotou 46 degrees

Niulanshan Erguotou 52 degrees

I will write a few old brands in Beijing and tell you that the others are private or small enterprises:

Niulanshan brand, Shunxin Agriculture Beijing Niulanshan Winery. Shunxin Agriculture is a listed enterprise.

Kyoto brand, Beijing Royal Kyoto Liquor Co., Ltd., formerly known as Beijing Garrison Military Enterprise.

Jingfeng brand, Beijing Erguotou Co., Ltd

Tongzhou brand, Beijing Tongzhou Winery, was acquired by Red Star.

Huadu brand/Ming Tombs brand, Beijing Huadu Brewing Industry Company, the original Changping District Winery was restructured.

Badaling brand, Beijing Badaling Brewery, is currently discontinued.

As the name implies, "Erguotou" is the "Guotou" wine when the second pot of raw materials is fired. This wine is the purest, odorless, high in concentration but not strong, and really mellow.

Erguotou liquor is a unique kind of liquor, which originated in Beijing. Beijing has a long history of brewing. 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. Used as a cooler when steaming wine, it is called tin pot, also known as sky pot. When steaming wine, the distilled wine vapor put into the tin can for the first time, the "wine head" cooled by cold water and the "wine tail" cooled by cold water put into the tin can for the third time should be put forward for other treatment. Because the wine cooled in the first pot and the third pot contains many substances with low boiling point and boiling point, only the wine cooled by cold water put into the iron pot for the second time can be picked up, so it is called "Erguotou".

Erguotou wine is made by using sorghum as the main raw material or bran koji and yeast as saccharifying and fermenting agents, adopting the traditional "Laowu retort" process, steaming raw materials and auxiliary materials, entering the pool at low temperature, proper fermentation, fire distillation, pinching the head and removing the tail, and aging. Because the liquor of Erguotou liquor is clear and transparent, fragrant and mellow, sweet and refreshing, strong in energy, long in stamina and long in aftertaste, it has been recognized by consumers, and the brand family of Erguotou is increasingly rich.

Yongfeng brand Beijing Erguotou, chatting with friends who have drunk.

Erguotou wine is called mass ration wine. Because of its high cost performance and low price, almost everyone can afford it. When many people think of Erguotou wine, they think of Beijing. In fact, there are many provinces and cities in China that produce Erguotou, both historically and now.

Erguotou liquor first developed from China's ancient shochu, and it was mentioned in the Ming Dynasty's Jing Lu that "your knife is burning, and Di's cotton is pure". Generally, the pot-burning workshop uses cold water for three times to get wine. The first wine body is called the head, the second is called the second pot, and the third is called the tail.

In the Qing Dynasty, when Beijing winemakers steamed wine, they removed the head of the first pot and the tail of the third pot, and took out the middle wine from the second pot, which was called the process of "pinching the head to remove the tail and intercepting the middle". This is the origin of Erguotou liquor, which is also the earliest liquor named after its craft in China.

From the founding of the People's Republic of China to the present, more than 95% of Erguotou liquor in China is fen-flavor liquor. Fen-flavor liquor can be divided into three categories, namely, Daqu Fen-flavor liquor, Xiaoqu Fen-flavor liquor and bran-flavor liquor. At present, most of Erguotou liquor in China is bran-flavored liquor. Bran-flavor liquor saves grain, has a short brewing cycle and produces a large amount of liquor, so the price of Erguotou liquor is generally low, which well meets people's drinking needs in the era of food shortage.

Now when it comes to Erguotou, the first thing that comes to mind is definitely "Hongxing Erguotou" and "Niulanshan Erguotou". Because Red Star Erguotou does not monopolize the trademark of Erguotou, it can be called Erguotou as long as it conforms to this production process. Let's see which Erguotou wines are available in China:

North China is the concentrated producing area of Erguotou in China, and Beijing is the most concentrated producing area of Erguotou wine in North China. For example, the most famous Red Star Erguotou, Niulanshan Erguotou and Yongfeng Beijing Erguotou are all from Beijing. Other famous Erguotou brands such as Kyoto Erguotou, Fangzhuang Erguotou, Yidan Wugu Erguotou and Huadu Erguotou are all from Beijing.

There are dozens of brands of Erguotou in Beijing, and Erguotou has long been integrated with the culture of old Beijing. Beijing's Hongxing Erguotou and Niulanshan Erguotou have become the leaders of domestic low-end wine industry. Erguotou has a history of 800 years, and Red Star Erguotou spread Erguotou skills. In 2008, People's Republic of China (PRC) * * and China the State Council recognized the traditional brewing skills of Beijing Erguotou liquor inherited by Red Star as a national intangible cultural heritage.

Inner Mongolia, the main producing area of the most fragrant wine, also has a variety of Erguotou wine. The style of Erguotou in Inner Mongolia is very similar to that in Northeast China. The stronger the taste, the purer the taste. Because Inner Mongolia itself is the main producing area of high-alcohol in China, it is normal to be strong.

Erguotou wines in Inner Mongolia are all fragrant wines, and the local famous ones are Zalute Banner Erguotou, Shetai Erguotou, Menlv Erguotou and Wuhai Erguotou. For example, Wuhai Erguotou has obvious grain flavor, elegant fragrance, bad smell and full entrance, which is obviously different from mellow Luzhou-flavor wine and tastes pure and sweet.

In fact, it has a deep relationship with Hebei Province, especially Hongxing Erguotou and Niulanshan Erguotou. After 1949, Shunyi county carried out joint production based on four famous pots in Niulanshan area, namely Gong Li, Yixin, Kuisheng and Fushun. 1952 "State-owned Niulanshan Liquor Production Administration of Industry Department of Hebei Provincial People's Government" was established. This is the predecessor of Niulanshan Winery. Before that, it also produced a fragrant "Red Grain Daqu".

At first, the trademark of Hongxing Erguotou belonged to Shijiazhuang Distillery, and the first batch of "Hongxing" Erguotou wine shipped to founding ceremony was actually aged wine brewed by Shijiazhuang Distillery. The direct superior of Shijiazhuang Public Brewery 1954, the Ministry of Light Industry of the Central People's Government issued a document to transfer the trademark of "Red Star" to the state-owned Beijing Brewery. At the beginning of the establishment of Hongxing Winery, many key technicians were also transferred from Hebei Province. In addition, Zhuoxian winery in Hebei Province once produced Erguotou wine.

There is almost no mellow wine in Shandong Province, and there is no brand of Erguotou now, but even the reform of modern Erguotou is indeed in Shandong Province. In order to save grain and increase output, in 1955, the local Ministry of Industry called 100 more skilled workers and professional cadres from 13 provinces and cities to carry out pilot scientific and technological research in Yantai City, Shandong Province, and changed the raw materials of Erguotou into dried potatoes and green yeast. At the wine tasting meeting at the end of the year, the reformed Erguotou wine ranked 1 1 in 3 1 kinds of wine.

1963, Yantai experimental factory was technically reformed again. In the experiment, "dry potato raw materials and koji yeast" were changed to "bran koji and yeast". Wheat bran and bran were used as the main raw materials to replace sorghum, corn, peas and other raw materials used in traditional Daqu, which could not only save grain, but also maintain a certain brewing flavor. This experiment laid the foundation for modern Erguotou. Now most Erguotou in China have changed from Daqu technology to bran koji.

Taiwan Province's wine-making technology is in the same strain as Chinese mainland's. Yushan Erguotou is a kind of sorghum liquor from Bao Dao. Although Taiwan Province liquor doesn't use the mainland's implementation standards, Taiwan Province famous liquors such as kinmen kaoliang liquor, Babadaokeng and Yushan Erguotou are all fen-flavor liquors, but the production technology is slightly different from that of the mainland.

Yushan Kaoliang Liquor was founded in 1950, which belongs to Taiwan Province Tobacco and Alcohol Co., Ltd. .. 1950, Taiwan Province Tobacco and Alcohol Bureau and Chiayi Winery established a red brick kiln in the Jinma area of Taipeng to produce Yushan Kaoliang Liquor with unique flavor, which is still in use today. Different from Beijing-style Erguotou, Yushan Erguotou liquor is over six months old, which belongs to fen-flavor Daqu liquor and has a compound aroma with ethyl acetate as the main body.

Tianjin is also an important fragrant wine producing area in China. For example, the most famous brands are Zhigu kaoliang liquor and livable liquor. Tianjin is not as obsessed with Erguotou as Beijing, because the foreign wine invasion in Tianjin is serious, and most of the local Erguotou are on the verge of extinction.

However, Tianjin is one of the three major production bases of Hongxing Erguotou, so part of Hongxing Erguotou should also be a specialty of Tianjin. Before Tianjin, there were Fu Deng Erguotou Liquor, Zhigu Erguotou Liquor, mellow Erguotou Liquor and Erguotou Liquor produced by Yuyang Distillery, but most of them were no longer produced.

Shanxi Province is not only the largest production base of Fen-flavor liquor in China, but also the birthplace of Fen-flavor liquor in China. Various liquors related to Fen-flavor liquor are produced in Shanxi, such as Erguotou, Laobaigan, Fen-flavor Daqu and Xiaoqu liquor.

At present, Red Star Erguotou has a winery in Jinzhong City, Shanxi Province. This winery used to be the winery of Shanxi famous liquor Liuquxiang, but it was changed into the production base of Red Star Erguotou after being acquired by Red Star. In the history of Shanxi Province, there have also been Erguotou wines such as Wenfeng Tower, Hengshan Erguotou and Shanxi Erguotou.

Xiaojiaolou Erguotou belongs to Xiaojiaolou liquor industry in Justin, Sichuan. It is pure grain 52-degree Luzhou-flavor liquor produced by the winery, and the price is about tens of yuan. Xiaojiaolou wine industry is one of the "Ten Little Golden Flowers of Sichuan Wine", a time-honored product of China. Xiaojiaolou Erguotou is known as "Sichuan-style Luzhou-flavor Erguotou" and is one of the few non-fragrant Erguotou.

Xiaojiaolou wine follows the ancient brewing process passed down by ancestors for hundreds of years, draws fresh water from the underground spring water of Bajiaojing in Daba Mountain, and combines traditional Luzhou-flavor multi-grain and single-grain cross-ingredients to produce Erguotou wine. The taste is soft and mellow, and the aftertaste is obvious, which is completely different from the style of the fragrant Erguotou.

With the development of liquor for decades, about a dozen provinces (municipalities and autonomous regions) have produced Erguotou liquor, but few of them can persist. In addition to the above provinces, some Erguotou are also produced in parts of the northeast and northwest, such as the Gu Xia Yan Erguotou in Ningxia.

Erguotou wine has always been positioned as a mass ration wine. We can't afford Maotai and Wuliangye, but a bottle of Erguotou is good at ordinary times.