Pronounced: ( bye-j’yo )

Bai-ology

The study of Chinese spirits

Everything you need to be a well-rounded, knowledgable student of the baijiu arts. Through the study of bai-ology, you will learn baijiu’s origin story, how to make baijiu, and how to drink it in a variety of settings. And in the instance that we fails to answer your question, you may refer inquiries to the resident Bai-ologist.


What is Baijiu?

Baijiu—白酒, pronounced bye-j’yo—is a drinks category that encompasses all traditional Chinese grain spirits. Baijiu is most commonly distilled from sorghum, but is also be made from rice, wheat, corn and millet. Made across China, a country that is roughly the same size as Europe, it is a diverse range of beverages. Baijiu production techniques differ significantly by region and style, and different types of baijiu can be as distinct as whiskey is to tequila.


Fields of Study

How to Make Baijiu

Distilling baijiu is a complicated business. We’ve made it simple, breaking down the five steps that are needed to make any traditional Chinese spirit.

The Story of Baijiu

Baijiu has been around for about a thousand years, but the Chinese have been drinking since the dawn of time. Find out how alcohol has shaped and been shaped by Chinese culture, and how the drink of the Chinese working class conquered the world.

How to Drink Baijiu

You’ve been invited to a Chinese banquet, baijiu is flowing freely, and you don’t want to make an idiot of yourself. What do you do? What are the rules of engagement? We have a few suggestions.

Classifications

There’s a reason we call this site “the world of Chinese spirits.” Baijiu is not a single drink, but a category of drinks, with significant variation between region and style. Find out what makes one baijiu different from another.

Ask the Bai-ologist

Haven’t found what you were looking for? Don’t worry. If there’s an answer out there, the Bai-ologist will do his best to find it.