Barley Wine Introduction

It is recorded that Princess Wencheng married to Tu Bo in the 7th century and brought the advanced brewing methods into Tibet. After 1300 years, Tibetan wine culture which base on barley wine is famous in the world for its unique charm.

Brewing Methods of Barley Wine

First, wash up the barleys, but don't let them in water for a long time. Then, put them into pot, with some water which is the two-thirds of barley to cook. When the water is completed absorbed by barley, use a stick to stir the barley to make them cooked completely. When the barley is about 80 percent done, lift down the pot to cool the barley for 20-30 minutes, to let barley absorb the water in the pot. When barley is still warm, lay it on the prepared clean cloth; and then sprinkle some thing in it to ferment. After done, put the barley into pot, and package it with quilt or some other things to keep warm. In summer, it only needs two days to ferment, while in winter, it will ferment after three days. If temperature is suitable, the wine fragrance will come out after one night. Then, put barley into the pottery container to filter barley wine.

Customs of Barley Wine

There is some etiquette about toasting and drinking wine in Tibetan. Drinking wine in festival or some happy days should use silver flagon and goblet. Except this, should stick a little butter on the mouth of flagon and edge of goblet, which is named "Gaerjian", means pure white decoration. When the host toast wine to customer, the customer should take up the goblet and use the third finger of right hand to take a little barley wine and sprinkle it into sky. Customer should do this action for three times. Then, the host will toast "three sips a goblet" wine which is sipping three times continuously, and the host will add the wine for you after you drink each time. When the host adds wine at third time, the customer should drink up this goblet wine. The color of Barley wine is light yellow, and the taste is acid with sweet. Barley wine, also named "Tibetan Beer", is necessary drink in Tibetan life and top grade thing to celebrate festivals and welcome customers. Base on Tibetan custom, when customers come, host will take out barley wine to toast customer. For the first two goblets, customer can drink up or not base on its condition. For the third goblet, customer should drink up to show their respect. When toast wine, Tibetans will sing beautiful songs.

Furthermore, the host will toast a big bowl of wine to every customer after feast. Customers who can drink wine should not refuse this wine, or the host will ask you to drink two bowls more. This wine is named "silver bowl wine after feast". For this reason, when toast this wine, the host should use a silver bowl. But it can be replaced by beautiful china bowl. The drinking song is the most meaningful and most commonly custom in Tibetan. After the drinking song, one should drink up the wine.

If can't drink wine, one can use the third finger to take a little wine and sprinkle toward the upper right for three times, then the host will not force.