Li Jianwei / Taiwan local brewing is not a marketing stunt, but should come from solid local farming.

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Wine-making is the art of growing crops from the land and fermented by fungi. Crops are fermented and transformed by fungi to produce different chemicals and aromas such as esters and alcohols, which are fused into pleasant drinks. The fungus survives in the liquid and continues to function before sterilization or distillation. After distillation, the wine is also ripened to make the taste more mellow, and the continuous change over time is like life, which is also the fascinating part of the wine. With simple water, crops and yeast, you can change a variety of flavors.

Then what is local brewing?

To put it simply, it is the local brewing of crops produced on the ground, which is shown in the local flavor, which is different from the production mode that only pays attention to cost and production quantity. Such as: Japanese sake, pay attention to the use of good water and rice brewing "local wine", resulting in different flavors of sake. French winery, made from grapes produced in local areas; the flavor varies from region to region. This also shows the diversity of local brewing, making drinking more interesting.

Native brewing is actually a very direct mode of agricultural processing. It was originally a model to solve the problem of the abundance of crops in the field, or to increase the economic value of crops. However, due to the development of trade and transportation, industrial brewing production, which takes into account the cost, gradually no longer considers the "local" factor.

Rice steaming operation in Zhongfu Distillery

Planting and production is the foundation of local brewing.

From monopoly to opening up, we can see that Taiwan's local brewing has gradually grown in diversity. But this is just the beginning. Taiwan has the advantages of climate and species diversity, and produces rich and diverse crops, which are rich in local brewing and growth. The traditional brewing methods of different ethnic groups scattered in the folk are the best materials that can be improved and integrated. For example, different indigenous tribes, the use of different plants to make wine koji, as well as the brewing methods of different grains and fruits among the people, can be improved and developed.

We can slowly thicken the background of local brewing, but don't forget the purpose of native brewing. Brewing, with the development and growth of local agriculture, let rich crops be processed and brewed to solve the problem of agricultural production, or increase the value of agricultural production through brewing to make the rural economy more active. Only when there is planting and production can there be the origin of the so-called local brewing; it is not a marketing gimmick that adds elements. Look forward to the countryside because of these local brewing, gradually invigorate new life. Taiwan can also gradually develop a local wine tasting culture instead of importing it from abroad all the time.

(the original article is published in Qingyaer 85 issue 2018.09x10. Qingya er is a publication founded in 2003. It pays attention to rural issues from the starting point of "agriculture, rural areas and farmers". Please support and sponsor.)

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