Huangjiu
As beer was completely forgotten in China until the 19th century, when the Germans reintroduced a brewery in Qingdao (then romanized as Tsingtao) which later became the producer of today's famous Tsingtao beer, huangjiu has always been the nation's favorite type of brewed alcoholic beverage (whereas baijiu has been the nation's favorite spirit or liquor).Most well-known huangjiu varieties include Guyue longshan, Kuaijishan and Tapai from Shaoxing, Huiquan jiu from Wuxi.Huangjiu is produced widely throughout China, in a variety of styles, which reflect the wine's sugar content, the starter/innoculent (or qu) used, and its production method.(Acidification is done to discourage the growth of other microbes on the grains, which can spoil the resulting liquor by creating undesired flavors in it or rendering it poisonous.)Water should be low in iron and sodium, with a higher proportion of magnesium and calcium ions as part of its total mineral content.The fermentation starter, known in Chinese as Jiuqu or simply as Qu, is usually a dried cake of flour cultured with various molds, yeasts and bacteria.[14] There are three main types of starters: Prior to the actual brewing of the liquor, another small batch of grain is prepared to produce the "seed mash" (酒母, jiǔmǔ).Seed mash is produced by soaking and acidifying glutinous rice and other grains, then steaming them on frames or screens for several minutes.This is usually done when the grain has been doused with cold water and cooled to between 23 and 28 °C, which is considered the optimal initial fermentation temperature for the seed mash.The seed mash, an additional big starter, and fresh water is then mixed into this grain in large, glazed earthenware pots up to 2 meters (6 ft 7 in) in diameter and height.
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