How is highland barley wine brewed?

I have been associated with the Sichuan-Tibet Line for sixteen years. I have made hundreds of trips back and forth and brought countless guests with me.

I know Tibet’s cultural geography, customs and customs very well.

But I am afraid that guests will ask me a question: How is highland barley wine made?

To be honest, I have never seen the whole process of highland barley wine brewing.

Every time a customer asks me, I can only answer the customer with hearsay answers.

Obviously this is inconsistent with my status as an expert in Tibetan areas and a self-driving enthusiast.

So every time I talk to Tibetan fellows, I have to ask them for advice, but I don’t see the actual process.

Today I was lucky enough to see the whole process of highland barley wine brewing at Sister Yongcuo’s house. Share it with everyone here.

Wash the highland barley, cook it in a pot until it is eighty-ripe, and then take it out of the pot. Spread it out on a clean cloth that has been spread, let it cool slightly, and when the highland barley is warm, sprinkle with distiller's yeast and mix well. Then wrap it in something warm such as a quilt and put it in the pot. It takes two days to ferment in summer, but it takes more than three days to ferment in winter.

Then it’s time to distill the wine. Put the fermented highland barley into an iron pot and add an appropriate amount of water.

Hang an earthen pot inside the iron can

Place a basin on the mouth of the iron can and fill it with cold water.

Seal the interface between the basin and the iron can.

Heated by fire, water vapor rises, condenses into water when cooled, and drips into the earthen pot. The wine is ready.