This is a public service announcement to inform you that Ming River University—our very own baijiu education platform—has expanded our course offerings to include an intermediate-level course.
In “BAIJIU 201: Setting the Table,” students will find a range of lessons on topics as diverse as contemporary Chinese drinking etiquette and the importance of ambient temperature in the production of qu. Students who successfully complete the course will be eligible for the highly sought-after Master of Baijiu certificate.
The BAIJIU 201 syllabus…
Part 1: Chinese Drinking Culture 酒文化
- The Mythological Origins of Chinese Alcohol
- Heaven, Earth and Monkey Business
- Yi Di and Du Kang
- Chinese Philosophy and Alcohol
- Confucianism
- Daoism
- Flavor and Balance
- Modern Drinking Etiquette
- Seating
- Pouring and Receiving Alcohol
- Toasting
- Abstaining from Alcohol
Part 2: Advanced Baijiu Fermentation 发酵
- Qu Styles
- Big Qu
- Small Qu
- Bran Qu
- Qu Temperature
- Low-Temperature Qu
- Medium-Temperature Qu
- High-Temperature Qu
- Fermentation States
- Solid-State Fermentation
- Semi-Solid-State Fermentation
- Liquid-State Fermentation
Part 3: Advanced Baijiu Classification 香型
- Foundational Baijiu Brands
- Guilin Sanhua: Rice Aroma
- Kweichow Moutai: Sauce Aroma
- Luzhou Laojiao: Strong Aroma
- Xinghuacun Fenjiu: Light Aroma
- The Eight Minor Baijiu Styles
- Chi 豉/Fat 肥
- Extra-Strong 馥郁
- Laobaigan 老白干
- Medicine 药
- Mixed 兼
- Phoenix 凤
- Sesame 芝麻
- Special 特
- Mapping the World of Baijiu
- The Twelve Styles of Baijiu
- Baijiu Styles and Geography
Simply put, this is the most in-depth exploration of the baijiu category and fermentation process we’ve ever published in any form. And the best part, it’s entirely FREE. Anyone can enroll without paying a cent. Knowledge should find a home in the minds of those who seek it, and we remain committed to the cause of appreciating baijiu in the company of as many friends as possible.
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