注册 登录  
 加关注
   显示下一条  |  关闭
温馨提示!由于新浪微博认证机制调整,您的新浪微博帐号绑定已过期,请重新绑定!立即重新绑定新浪微博》  |  关闭

视角

A lawyer's view

 
 
 

日志

 
 
关于我

一个律师,生活在包公湖附近。 爱好幼教,给学校做法律顾问。

网易考拉推荐

即墨老酒  

2010-09-08 07:31:05|  分类: 默认分类 |  标签: |举报 |字号 订阅

  下载LOFTER 我的照片书  |
 

 

我儿子上研究生前,我曾到山东科技大去,拜访他的导师。导师是典型的山东人性格,对我说:今天别走,晚上我们喝即墨老酒。

到了晚上,果然请我到大学对面的饭店里去,果然让我喝即墨老酒。

那是我第一次喝即墨老酒,倒入酒杯,酒液清亮透明,呈深棕红色,看上去像一杯浓浓的咖啡。端起杯来,浓郁的酒香扑鼻而至,中间夹带一点炒焦了的米香,闻起来别具一格,特别的舒服。浅浅的含一点,口味醇厚,微苦而余香不绝。深深地喝一杯,禁不住说:教授,我们再来一杯,如何?

教授肯定是不止一次看到过如我这般感受的人,对我说:好喝吧?它是黄酒的一种,含有十六种人体所需要的微量元素及酶类维生素呢,还含有十七种氨基酸,每公升含氨基酸含量高达一万零五百毫克,比啤酒高十倍,比葡萄酒高十二倍呢。即墨老酒的酿造历史,可上溯到2000多年以前,古称“醪酒”。 是选用大黄米、陈伏麦曲、崂山麦饭石、矿泉水,按照所谓“黍米必齐、曲蘖必时、水泉必秀、陶器必良、湛炽必洁,火剂必得”的古代六法酿制,经自然发酵后压榨而成,是国内绝无仅有的珍品呢。

导师的话让我对即墨老酒肃然起敬。我这人一向有好奇心,几个月后的上周六,凑着送儿子报到的时候,我专程从青岛拐到即墨去,去看我向往的即墨老酒。

酒厂好洁净啊。无论是场地、厂房、办公室的桌椅、地板,还是车间的设备,员工的着装,花池的花卉…….总之,到处都是一尘不染的。我曾经做过酒厂的厂长,后来因为工作的关系,参观过不止一个酒厂,所有的酒厂都难以赶上即墨酒厂的洁净。我知道酒厂的卫生是最难搞好的,曾经认为能将酒厂的卫生搞好,一定也能将酒厂搞好。这句话现在应验了。

酒厂的小张领着我参观了酒厂的博物馆和酒厂古法酿酒的流程,我很奇怪,都二十一世纪了,有的酒厂造酒已经实现了这边装原料那边出酒的工业化生产,即墨酒厂竟然还是采用的这种最原始的酿酒方法,怪不得即墨老酒如此的色泽瑰丽气味馥郁香型独特质地醇厚呢?更奇怪的是即墨老酒所用的原料,竟然全部是来自内蒙古大草原的黍米,纯粹的天然绿色作物,有人告诉我,即墨老酒是全国唯一的绿色食品,还曾经有点怀疑,今天,我信了。

即墨老酒的好,不在喝酒人的酒杯里,而在山东人的口碑中。据说在山东,产妇坐月子的最后一天,只有喝一碗加了红糖的滚烫的即墨老酒,才算真正出满月。即墨老酒的好,体现在其营养价值上。

即墨老酒的好,不在酒厂的产品介绍里,而在浩瀚的经典古籍中。李时珍《本草纲目》中,详述了69种黄酒泡制药材治百病的秘方。其中的黄酒,就是以即墨老酒为代表的北方黄酒。《汉书。食贷志下》中说:“酒,百药之长”,说的也是以即墨老为代表的北方黄酒。《神农本草经》:“大寒凝海,惟酒不冰,明其热性,独冠群物。药家多须以行其势”。这里的酒,说的仍然是以即墨老酒为代表的北方黄酒。即墨老酒的好,体现在其药用价值上

前几天写一篇博客,曾经胡诌了八句韵文自嘲,其中有两句:中午起床下午睡,周一喝醉周五醒。现实中虽没有如此醉生梦死,但活了半百,饮酒差不多也可以以吨来计量,对酒,自信还是有一些发言权的。如果让我说最好的酒在哪里,我会毫不犹豫的说:好酒在山东的青岛即墨市。

回来百度黄酒二字,了解到即墨老酒的酿造工艺,与其他黄酒有根本的不同,如绍兴黄酒等,采用的酿造方法是蒸饭法,即用蒸锅将普通的稻米蒸熟,然后加曲发酵,之后即可取酒销售了。即墨老酒的酿制,却是采用的酭糜法,须将泡透的大黄米放于锅中,边加热边搅拌,并适时加浆加曲,然后发酵。这样的加工方法,更接近于酿酒真谛。所以即墨老酒较之绍兴黄酒,更加适合北方人饮用。

因此我要说:即墨老酒,黄酒中的皇酒。

 

 

Before my son went to graduate school,which is Shandong University of Science and Technology in Qingdao,I was there to visit his tutor. I was deeply impressed by the typical character of the professor—he is from Shandong Province. He said to me ,”Don’t go. We  drink Jimo millet wine, ”

Upon his words, that evening, we were really invited to the restaurant across from the university, and actually drank the famous wine.

It was the first time I’d had Jimo millet wine. With a full glass of it , I could see its reddish brown in color, clear liquor, which looked like a cup of thick coffee. The smell of it was special and pleasant like burned rice. with a slow sip of it , I enjoyed the agreeable and slightly bitter taste.I couldn’t help drinking it up and said to the professor,”How about another glass?”

It was certainly not the first time for the professor to meet a person like me.He said ,”Like it? It is a kind of low-alcohol yellow wine. It contains 16 kinds of trace elements and enzymes vitamin which are essential to the health of man. It contains  seventeen amino acids as well. The containing of amino acids per liter can be as much as 10500 mg. It’s ten times higher than beer, wine, more than 12 times. The history of Jimo millet wine can be traced back to 2000 years ago, called ‘mash wine’. It is made from large glutinous millet,one-aged wheat starter, Laoshan medical stone and mineral water. The Six methods have been strictly followed during manufacturing process for centuries,which are the millet must be full,the wheat must be harvested during the dog days , the water must be Laoshan medical stone mineral water , the pottery must be of very high quality ,the vessels must be clean and germ-free , and the fermentation temperature must be accurately controled. ” By natural fermentation, and after pressing here it is,our national unique treasures !

What the professor said made me think much of this special wine. I am a man of great curiosity. So a few months later ,last Saturday escorting my son to his university, I made my way to Jimo from the city of Qingdao, just for my desirable Jimo Lao Jiu.

It was my honor to take a visit to the winery of Jimo Lao Jiu. To my surprise, it was very clean and beautifu. Everywhere was spotless, including the production site, workshops, office furniture, floor, workshop equipment, uniforms, and flowers and plants... I used to be the leader of a winery ,and I’ve visited many wineries on business. I have never seen a cleaner one.  I know too clearly how difficult it is to keep a winery as clean as it is supposed to be. I always believe “successful in sanitation, successful in operation”. Finally this saying seemed to have been fulfilled

Mr Zhang, one of the staff from Jimo Winery led us round the brewing museum and showed us the ancient method brewing process. I was wondering how this winery was still sticking to this most primitive brewing method even though  it had been 21 century and many wineries have made it true to turn raw material into wine immediately with industrialized equipments. No wonder it has such magnificent color elegant fragrance and mellow taste. What is more amazing is the raw material they take, the glutinous millet is all from Inner Mongolia Grassland,which is pure natural green grains. I used to doube that Jimo millet wine was the only green food in China when I was told about it, and that day I was completely convinced.

  评论这张
 
阅读(744)| 评论(21)
推荐

历史上的今天

在LOFTER的更多文章

评论

<#--最新日志,群博日志--> <#--推荐日志--> <#--引用记录--> <#--博主推荐--> <#--随机阅读--> <#--首页推荐--> <#--历史上的今天--> <#--被推荐日志--> <#--上一篇,下一篇--> <#-- 热度 --> <#-- 网易新闻广告 --> <#--右边模块结构--> <#--评论模块结构--> <#--引用模块结构--> <#--博主发起的投票-->
 
 
 
 
 
 
 
 
 
 
 
 
 
 

页脚

网易公司版权所有 ©1997-2017