The 29th Qingdao International Beer Festival West Coast New District and Sheshan venue opened today. At this point, the Fifth Congress of the Oktoberfest has all opened, and Qingdao has entered the joyful "Beer Festival" moment in the city. The mellow and delicious Tsingtao beer has been loved by countless people. And the guarantee of beer taste and quality is inseparable from the "artist on the tongue"-the sommelier.
35-year-old Qingdao girl Zhu Lei is a national sommelier. After graduating from a vocational school in 2002, she became an ordinary female packaging worker on the production line of the Second Qingdao Brewery. In 2005, by chance, Zhu Lei participated in the plant's sommelier training, which allowed her to enter a whole new world.
Beer contains more than a hundred flavors, and their amount directly affects the taste and taste of a glass of wine. Hundreds of professional tastings and repeated improvements can produce a wine that conquers the taste buds of millions of consumers.
The best way to quickly master wine-tasting techniques is to try more beer. At first, Zhu Lei often went home full of alcohol, and the passengers on the bus looked at her with strange eyes. In order to improve the accuracy of the evaluation, Zhu Lei also quit her favorite Sichuan cuisine and cosmetics.
"As a sommelier, in addition to sensitive taste, you also need to study hard and be able to withstand loneliness. You must be aware of the taste of more than a hundred flavors contained in beer. In addition, you need to have comprehensive evaluation capabilities The characteristics and taste of beer are accurately described. "Zhu Lei said.
Kung Fu is worthy of care. In the National Beer Sommelier Competition in 2010, Zhu Leili took the lead and became the youngest national beer sommelier in the country. Only 55 people have won this title, which is also the highest honor in the wine tasting industry.
Zhu Lei summarized the wine tasting process as "one view, two smells, and three tastes." First observe the color, transparency, amount of foam and whether there are sediments, etc .; then carefully smell the freshness, purity, and the presence of off-flavors and off-flavors.
Then it is the tasting session, whether the tasting wine is refreshing, soft, and whether the degree of killing is satisfactory. Finally, swallow it again, judge the aftertaste and aftertaste of the wine, and determine the characteristics and quality of the wine.
In addition to beer, Zhu Lei's tasting list includes brewing ingredients such as brewing water, rice, fermentation broth, and diatomaceous earth, as well as materials such as bottle liners, cans, and scrubbing water that may affect beer taste.
Once, Zhu Lei found that the inner liner of the bottle cap provided by the supplier had a very pungent taste. She checked it one by one from each production link of the supplier, then tasted the samples one by one, and finally found the crux of the problem. The stretchability of the inner pad adds soybean oil to a certain production link.
"What we are actually doing is picking bones from eggs. Some ingredients in beer are slightly more or less. Ordinary drinkers may not experience them, but as a sommelier, we must be aware of these." Zhu Lei said .
To Zhu Lei, beer is "the drink of God." "The raw materials such as barley, hops, and yeast for brewing beer are all natural substances, and the enzymes, amino acids, and inorganic salts rich in beer are all substances that are good for the human body. Therefore, it is a work of art in itself. A very happy thing. "