Zhouqu Local Liquor

Last updated 2026-11-08 — Zhouqu local liquor is made by mixing cereal crops such as highland barley and sorghum with auxiliary ingredients like distiller’s yeast and water, then boiling them over high heat to prepare for saccharification and fermentation. The ingredient ratios are determined based on factors such as the size of the distillation vat and fermentation pit, the starch content of the raw materials, ambient temperature, production techniques, and fermentation duration. Whether the mixture is properly formulated is evident in whether the starch concentration, acidity, and looseness of the mash in the pit are appropriate — typically, an ideal starch concentration is 14–16%, acidity 0.6–0.8, and moisture content after soaking 48–50%. Boiling is used to gelatinize the starch, aiding the action of amylase while also killing miscellaneous bacteria. The boiling temperature and duration depend on the type of raw material and degree of crushing. Normally, atmospheric pressure boiling lasts about 20–30 minutes. The goal of boiling is to achieve a translucent appearance, cooked but not sticky texture, and no raw core inside. The cooled, boiled ingredients are then placed in earthen jars, sealed, and fermented until the temperature reaches a level suitable for microbial growth, after which they are roasted at the right time. Zhouqu local liquor comes in several varieties. In addition to roasted white earth liquor, there are also jar liquor and yellow rice wine, all of which are popular low-alcohol local liquors among the people of Zhouqu. When drinking jar liquor, the fermented mash is scooped into a simmering pot (either a clay or ceramic jar), water is added and brought to a boil, and a bamboo or taro tube is used as a straw — one end covered with cotton gauze or a sieve (to filter out the lees) — which is inserted into the pot for sipping. This is commonly called a "sucking wine jar."