As one of the most internationally renowned brands in China, Tsingtao Brewery has always been a pride of the island’s urban residents. However, behind a bottle of Tsingtao beer with a tasteful mellow taste, there are many small details that are not known. Recently, the reporter walked into the Tsingtao Brewery and went deep into the production workshop to examine in detail the little secrets that you did not know about during the brewing process of Tsingtao Brewery.
The rice used for brewing must be fresh rice within 3 days of husking, the production site brewing water should be tasted once every 2 hours, and a bottle of wine must be washed for 30 minutes before it is qualified. Cleanliness, wine bottle caps, and brush bottled water must be checked by the sommelier and the compressed air used for production must be tested for bacteria... Don't think this is a microbiology research institute or a precision instrument laboratory. In fact, this is Tsingtao Brewery is an ordinary production workshop.
One bottle to wash for 30 minutes
The reporter saw that before loading wine bottles, they must go through strict cleaning procedures: first soak in water for more than 20 minutes, then rinse with hot water, and spray with warm water. The bottle is then flipped over to suspend the water remaining in the bottle. The last is to enter the "inspection machine", the new bottle inspector will instantly take 3 photos when each bottle passes, and then compare with the standard bottle data stored in the system, any bottle has foreign bodies or bottle body Defective bottles will be “squeezed out†and this waste bottle cannot be used to hold wine.
“Focus†and “Details†have entered the production workshop of Tsingtao Brewery. You can see such slogans everywhere, and Tsingtao Brewery's control of quality details is reflected in the cleaning of a single bottle. In the packing workshop of the brewery, Lu Yingyu, the packaging craftsman, took a reporter to visit the latest bottle washing equipment. A clean and beautiful wine bottle, and you want to put on the production line, you must take three “photos†and wash for 30 minutes.†Hot and cold shower."
“Under the current technical conditions, the entire bottle washing process lasts up to 30 minutes, especially after a long period of 'hanging upside down'. There is almost no residual water in the empty bottles.†Lu Yingxi said that according to our standards for Tsingtao, each Do not exceed 2 drops of water in the bottle.
Pipes are used to "brush" beer
According to Peach Xiang, chief winemaker of Tsingtao Brewery, the last procedure of flushing the pipes before filling beer is not using water but beer.
She described this process to reporters: After each production line is filled with beer, the pipe is washed with water, which inevitably leaves some residual moisture in the pipe. The next time beer is refilled, the beer will be flushed out of the pipeline with the remaining water, and beer cannot be filled at this time. Wait until all the water is flushed out, and the filling level at which the beer is detected is fully up to the mark, and filling is not possible until it has been diluted. "This process takes ten minutes and consumes 1.6 tons of beer." Pi Xiangrong said that even if the concentration detector at the filling port shows compliance, the first bottle of beer must be taken immediately and sent to the laboratory for testing. There is no problem with the concentration and taste.
According to reports, 1.6 tons of beer used to flush the pipeline is not wasted and will flow into the water recycling system. The nutrients in the wine will be refined into chemical fertilizers. Pi Xiangrong said that in Tsingtao, food safety and environmental beauty are equal.
A bottle of wine to pass 1800 off
Why does Tsingtao's tastes have a global reputation and can serve hundreds of millions of consumers? Why do people who are accustomed to Tsingtao drink feel bad enough to drink other beer? In the interview, the reporter found that in order to ensure the authentic taste, every process of Tsingtao is being improved.
“The sommelier not only tastes beer, but everything that comes into contact with the beer must be evaluated: even the plastic pad in the bottle.†Wang Xinyan told reporters that there is usually not much bump in the process of transportation after filling. Generally speaking, beer The wine in the bottle rarely touches the bottle cap, but in order to test the changes in the extreme environment, the sommelier will heat the beer to “cook†the bottle cap, and then taste whether the taste of the wine changes, “all things that come in contact with the wine are This sample commented to prevent odor and affect the quality of the wine.†During the interview, the reporter witnessed the process by which Pi Xiangrong’s sommeliers identified the beer. The reporter saw seven or eight sommeliers in the conference room sitting in a circle around the conference table. Each person had five or six plastic cups in front of them, filled with beer that had just been filled from the production line. “A beer has thousands of flavors and no sophisticated instruments can detect it, so it is up to the sommelier to check with his tongue.†Wang Xinyan, Head of Quality Management Department of Tsingtao Brewery, told reporters that a qualified sommelier is At least 3,000 kinds of new wines should be tasted, and more than 10,000 kinds of tastes should be stored in the brain. The tongue can distinguish hundreds of flavors. “Which wine is unusual in taste, too bitter or too bitter, it has to go through each taster's one-on-one review, give points, give opinions, and then summarize them for discussion, and then make improvements until they are brewed with the best taste. beer."
“Classic jars and fine bottles.†Before the end of the interview, the reporter heard such a slogan in a front-line average worker population, which made the reporter feel deeply. Over the past 100 years, Tsingtao Brewery has inherited the quality values ​​of “Good People Brewing Good Wineâ€, inherited authentic brewing technology, adhered to the concept of quality first, and applied excellent management methods and methods to create a high-quality beer that was consistent for centuries and globally. The fragrant, pure taste of Tsingtao Beer has been in the air for more than a century and has so far sold well in more than 70 countries and regions in the world. Behind the “exclusive†and advanced craftsmanship, the real core is the spirit of quality that each Tsingtao person has internalized into the blood.
According to reports, a bottle of Tsingtao beer from the brewing to the factory through the taster, tasting master, taster at the upper level of taste checks, but also after 1800 quality "off", and even the factory has been in the market sales of green Beer must be sampled one by one on a daily basis for each production line and evaluated regularly to ensure the quality of the beer during its shelf life. The top brewing technology team, the quality requirements for excellence, has ensured the classic quality of Tsingtao Beer for a hundred years.
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