The Secret Ingredient Behind Kinmen Kaoliang | Taiwan’s Mega Factories

Kinmen Kaoliang is the best selling spirit in Taiwan, with over 45,000 liters consumed across the island every day. See how ancient brewing methods still inform the fermentation process of this remarkable, one-of-a-kind alcohol product.
Kinmen Kaoliang is a clear, fragrant, and slightly spicy spirit distilled from the cereal crop sorghum. The liquor is produced on Taiwan’s Kinmen Islands (formerly known as Quemoy), and the name “Kaoliang'' comes from the Mandarin word for sorghum, which is the main ingredient used in its production. However, before distilling alcohol from the sorghum grain to create kaoliang, the factory creates a starter culture from wheat, which nourishes the microorganisms that give kaoliang its unique flavor profile.
This video dives deep into the creation of Kinmen Kaoliang’s “Qu” wheat starter culture. First, wheat is ground and mixed with water, then poured into square molds. The mixture is then compressed into bricks, which are stored for a period of time while they accumulate bacteria and fungus. The unusual storage room has straw on the floors and is covered in mold. Although it sounds unappealing, this environment is perfect for promoting the growth of microorganisms on the wheat bricks. The humidity and temperature in the room are carefully controlled, and workers regularly rotate the bricks to promote the best bacterial and fungal growth.
Once the microorganisms have grown to their optimal size, the bricks are removed from the storage room and placed in a cool, well ventilated area. A cross-section of an aged Qu brick reveals the bacteria and fungus colonies, which form colorful rings inside the starter culture. These cultures are broken down and mixed into the sorghum mash to promote optimal fermentation. In the end, the microorganisms inside are what give Kinmen Kaoliang its signature flavor.
Chapters:
00:00 Kinmen Kaoliang Liquor’s Ancient Brewing Methods
00:38 Making the “Qu” Wheat Starter Culture
01:30 Storing the Bricks to Promote Mold Growth
02:17 Managing the Temperature and Humidity of the Room
03:25 Microorganisms in the Starter Culture Add Flavor
#Kinmen #Kaoliang #Liquor #Factory #Alcohol #Fermentation #Taiwan #Factories #MegaFactories #TaiwanPlus
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