Highland barley wine, called "Qiang" in Tibetan, is made from highland barley, a major grain produced on the Qinghai-Tibet Plateau. It is the favorite wine of the Qinghai-Tibet people. It is essential for festivals, marriages, children, and relatives and friends.

Highland barley wine origin: mainly distributed in Qinghai, Tibet, Sichuan, Yunnan, Gansu and other places.

The characteristics of highland barley wine: no head, no dry mouth, fast sober, unisex.

　　barley wine unique:(and general liquor in different places).

1. The main ingredients of wine making are different: highland barley is the main ingredient.

2. different winemaking environment: plateau climate (temperature, oxygen content).

3. Brewing water is different: snow mountain holy water, natural mineral water.

4. Different wine culture: highland barley wine, butter tea and hada are typical representatives of Tibetan culture.

The wine for sending and welcoming relatives fully reflects the enthusiasm and boldness of the people of the Western Regions.

Weiyuan Town, Huzhu County, Qinghai Province is one of the famous highland barley wine producing areas. It is said that the production of highland barley wine is the liquor brewing technology left by Princess Wencheng's marriage to Tubo, which brings the origin of wine culture to Tibet.

Shangri-La County is one of the main producing areas of highland barley wine in Yunnan Province. In 1984, highland barley wine ranked third in the evaluation of famous wine in Yunnan Province. Shangri-La has developed a series of products such as highland barley cellar wine, highland barley gift wine, highland barley cordyceps wine, highland barley rhodiola wine, highland barley low-grade wine and so on.

In 2007, highland barley wine and its brewing technology were rated as the second batch of intangible cultural heritage in Yunnan Province.

In November 2011, highland barley wine and its brewing technology were rated as three categories of intangible cultural heritage in China.

nutritional value

1. The highest glucan content in wheat crops in the world: glucan content is 50 times that of wheat. It has a preventive effect on colon cancer, cardiovascular and cerebrovascular diseases and diabetes. At the same time, it has the function of improving human immunity and regulating physiological rhythm.

2. Rich in dietary fiber: The content of dietary fiber is 15 times that of wheat, which has a good effect of clearing intestines and removing toxins from the body.

3. Contains unique amylopectin: amylopectin is 26% higher than ordinary amylopectin, which can inhibit excessive gastric acid, relieve the disease and protect the barrier.

4. Contains rare nutrients: thiamine, riboflavin, niacin, vitamin E. Can promote human health development.

5. Contains beneficial trace elements: calcium, phosphorus, iron, copper, zinc, selenium and other mineral elements. Selenium is an essential element determined by the United Nations Health Organization, and it is the only anti-cancer and anti-cancer element recognized by the organization.

Brewing method

According to historical records, in the seventh century AD, Princess Tang Wencheng married Tubo from Chang'an and spread the advanced winemaking technology of Han Dynasty to Tibet. After more than 1300 years of historical changes, the Tibetan wine culture with highland barley wine as the carrier is well-known for its unique charm. At home and abroad, it has become the only one of the hundred gardens of wine culture in China and the world.

barley wine brewing methods and processes:

First of all, wash the highland barley, and pay attention to the time when the highland barley cannot be washed in the water.

Too long. Then pour into the pot and add more than the 2/3 of highland barley capacity to boil. When the water in the pot has been absorbed by the highland barley, the fire cannot be too high. While cooking, turn the highland barley up and down with a wooden stick so that all the highland barley in the pot is ripe, and pinch the highland barley grains with your fingers at any time. If it is not rotten, add a little water to continue cooking. When it is 80% ripe, take down the pot and cool it for 20-30 minutes. At this time, the water in the pot has been absorbed and dried by the highland barley. When the highland barley is warm, spread it on the clean cloth that has been paved, and then sprinkle the wine and yeast on it. When the song is scattered, if the highland barley is too hot, it will make the highland barley wine bitter, if it is too cold, the highland barley fermentation is not good. After sprinkling the distiller's yeast, put the highland barley wine in a pot and wrap it in quilts and other warm things to put away. In summer, it ferments after two nights, and in winter, it ferments after three days. If the temperature is right, you will usually smell the wine after only one night. If you haven't smelled the wine after one day, it means that the temperature during fermentation is not enough. You should put boiling water in a bottle and put it on the pot to cool the fermented highland barley. In order to make the barley wine more sweet. Then put it into a ceramic container for filtering highland barley wine. If you want to use wine immediately, add water and filter it after soaking for four hours.

If it is not urgent, seal the pot mouth and filter, and add water when necessary. The first pot of water should be added two inches higher than the fermented highland barley, and the second and third pots of water should be added as high as the fermented highland barley. The wine sealed at the mouth of the pot is strong, so go to three pots of wine. In the continuous development and accumulation, Huzhu Liquor has formed a complete system of brewing techniques from stepping on koji, blank making to boiling and distillation. It has a unique scientific formula and has formed a unique system and characteristics. Its process not only maintains the traditional characteristics, but also gradually adopts the contemporary new method, the production conditions are constantly improved, the product quality is improving day by day, the variety of colors is increasing, and the reputation is growing day by day.

toast custom

Tibetan people also have many rules when toasting and drinking. When drinking on festive days such as New Year's Day, if possible, silver jugs and wine glasses should be used. In addition, a small amount of ghee should be glued to the spout and the edge of the cup. This is called "galjian", which means white decoration. When the host toasts the first glass of wine to the guest, the guest should pick up the cup, dip a little highland barley wine with the nameless fingertip of his right hand, and sprinkle it on the air. After doing the same action three times, the host will propose a toast to you for "three times and one glass of wine. A cup of three drinks is to drink three drinks in a row. For each drink, the host will add one drink to you. When the third drink is added, the guest will drink this cup of wine dry.

Highland barley wine is yellowish in color and sweet in acid. It is known as "Tibetan beer". It is an indispensable drink in the life of Tibetans, and it is also the top grade for celebrating festivals and entertaining guests. According to Tibetan customs, when guests arrive, the generous and enthusiastic host will take up the highland barley jug and pour three bowls to present the guests. The first two bowls of wine, guests according to their own capacity, can drink, can also have a little left, but can not drink at all. After the third bowl is filled, it should be drunk in one gulp to show respect for the evaluation. When Tibetan compatriots persuade them to drink, they often sing wine songs with rich and colorful lyrics and beautiful tunes.

In addition, after the host has served the meal, he should offer each guest a large bowl of wine one by one. As long as he can drink, he cannot refuse to drink this bowl of wine, otherwise, the host will punish you with two large bowls. This cup of wine after a meal is called "silver bowl wine after a meal". Arguably, to this bowl of wine, you should need a large silver wine bowl, but generally can also be used instead of a beautiful large porcelain bowl. Singing toast songs is also the most meaningful common custom of the Tibetan people. There is a Tibetan joke: "drink not sing a toast song, is the donkey to drink water." Whoever comes to toast, sings. The lyrics that we often like to sing are: "Today we are gathered together, I hope we will be together for a long time. People united, I wish you all a relief from illness!" The words of the toast song can also be edited and sung by the toast. After singing the toast song, the drinker must drink it all in one gulp.

If the guest can't drink, dip the ring finger in the wine and raise your hand to the right.

If you play three times above, the master will not force it.

The representative product of highland barley wine is Huzhu brand series wine, which takes highland barley, a unique food crop in Qinghai-Tibet Plateau, as the main raw material, adopts the traditional winemaking technology of "Tianyou De" highland barley with a history of more than 300 years, and is blended with scientific formula. The wine tastes mellow, clear and transparent. It has a unique style of no headache after drinking, no dry mouth, quick sobering up and better taste after heating. Main brands

Brewing highland barley wine is a traditional craft with a long history of Qinghai people. It was originally named "Weiyuan shochu" because its origin is located in Weiyuan Town, the capital of Huzhu Tu Autonomous County. Huzhu is located in the southern foot of the Qilian Mountains, with a mild climate and abundant highland barley. The local people often use highland barley as raw material and use sweet spring water to boil out lower-grade and sweet-tasting moet for themselves or to treat guests. All the year round, there is a fragrance of wine in Weiyuan Town. People say that sparrows here can also drink two taels of wine!