Tibetan traditional highland barley wine

Highland barley wine is brewed from highland barley, the main grain crop in Qinghai-Tibet Plateau. In Sichuan, Tibet and other places, highland barley wine is deeply loved by the vast number of Tibetan people because of its characteristics of no head, no dry mouth, quick hangover relief and being suitable for both men and women. So the answer is self-evident, sour and sweet.

The degree of highland barley wine can be divided according to the alcohol content, and it is customary to divide wine into two types: high-alcohol wine (that is, foreign wine) and low-alcohol wine. The former includes China liquor (soju) and foreign wine produced by distillation process. The latter includes fermented wine. Because there is no uniform standard at home and abroad to measure, it is generally distinguished according to the alcohol content of fermented wine below 20.

For example, high-alcohol liquor and low-alcohol liquor can be further divided into:

1. High-alcohol liquor can be divided into high-alcohol highland barley liquor (above 50), low-alcohol liquor (also called moderate highland barley liquor, 40-50) and low-alcohol highland barley liquor (below 40).

2. Classification of low-alcohol highland barley wine. Because there are many kinds of wine, there are great differences in alcohol content between wine varieties, and no one has studied the classification method. But since 1980, there have been effective and clear methods to distinguish beer abroad. Generally, beer has an alcohol content of 3.5% ~ 5%, so it is called light beer with an alcohol content of 2.5% ~ 3.5%, low-alcohol beer with an alcohol content of 1 ~ 2.5% and alcohol-free beer with an alcohol content of less than 1% abroad.

Brewing method of highland barley wine;

First, clean the highland barley, and be careful not to soak it in water for too long. Then, pour the highland barley into the pot and add about 60% more water than the highland barley. In the cooking process, most of the water will be absorbed by highland barley. It may not be too strong at this time. When cooking, turn it over with a clean wooden stick to make the highland barley in the pot cook evenly. You can stop cooking until it is eight minutes cooked (not boiled, you can cook it gently by hand)

Take highland barley and let it cool for 20-30 minutes. At this time, the water in the pot has completely disappeared. At this time, use the residual temperature of highland barley, spread it on a clean white cloth, then spread it evenly (note that highland barley can't be too hot at this time, otherwise it will make highland barley wine bitter), and then hold it up with cotton cloth to prevent the temperature from 27-32. You can smell the wine in two nights in summer and about three days in winter. This method is different from that in the south.