Qilu Evening News Qilu One Point Correspondent Li Guofeng
On January 12, the Shandong Provincial Light Industry Federation and the Shandong Liquor Association jointly issued the "Decision on Commending the Winners of the 2021 Shandong Provincial "Skill Xinglu" Vocational Skills Competition and the Third Shandong Liquor Brewing Vocational Skills Competition", which commended the Lu liquor enterprises and outstanding players who achieved excellent results in the finals. Bi Shuqing, an employee of Gubeichun Group Co., Ltd., won the honorary title of "Shandong Light Industry Industry, Shandong Brewing Industry Technical Expert", and the company's brewing team won the honorary title of "Five-star Top Ten Gold Medal Craft Brewing Class", which is also the second time that the team has won this honor since 2017.
"Freezing three feet is not a day's cold." In fact, the team was hailed as a "five-star liquor class" as early as 1996, and until 2016, it was awarded the title of "National Worker Pioneer". Why are they award-winning? The reasons behind this are worth exploring.
Inheritance and innovation: the spirit of craftsmanship is passed on
The production process is the core competitiveness of a liquor enterprise. However, good craftsmanship can be encountered but not sought, and with good craftsmanship, it is not all possible to stick to it and continue to innovate and develop, which has both a historical background and the opportunity to create heroes. Therefore, there is a difference in the development basis between liquor companies.
Gubeichun company has two major production processes: strong flavor type and sauce flavor type. Among them, the traditional brewing technique of Gubei spring wine has been included in the list of intangible cultural heritage of Shandong Province, which is an ancient brewing technique of strong aromatic liquor circulating in the northwest canal basin of Luxi. For more than 2,000 years, the process has been passed down from generation to generation, forming a unique "double-wheel solid fermentation" in China and the only "running cellar" and "baobao qu" characteristic process in Jiangbei, with a fermentation period of 90 days, which is the only one in the country, and the double-wheel and multi-round fermentation period is 180-270 days.
In 1978, Ma Shaoxing, the third generation inheritor of the traditional brewing process of Gubeichun wine, successfully developed the "Triangle Gubeichun", which set off the "first entrepreneurship" in the history of Gubeichun Group - Gubeichun began to be popular in China.
Shandong is a major province for liquor consumption and production, but the situation of Shandong's mountains and peakless peaks is very embarrassing – in terms of quality and brand, it cannot be compared with Sichuan and Guizhou. In the early 1990s, the Shandong liquor market fell into white-hot competition. In 1996, Gubeichun Group was also facing a dilemma of faltering.
At this time, the former chairman Zhou Xiaofeng believes that the production of high-grade liquor and the creation of famous brands are the top priorities. After many efforts, he finally promoted the technical marriage with Wuliangye Group, and sent a study group represented by the fourth generation of heir Dong Fuxin to Sichuan Wuliangye Group to study with him, and carried out 14 innovations after returning to the factory.
The production team for the development of high-grade "Northern Wuliangye" was established. One month, two months... Dong Fuxin and his partners stood by the cellar day and night, and personally made operational records. The child was sick, and his wife called for him to come home, but he did not return to his home, which was only a few hundred meters from the workshop, to have a look. To this day, when my wife thinks about this, she says, "Fu Xin is an iron-hearted man." ”
Zhou Xiaofeng, the former chairman of the board, personally came to the workshop to visit the workers. He said that you are going to produce "five-star" Gubeichun, and you are also going to be "five-star" workers. The encouragement of the leader made them more energetic, the first shift leader Liu Hongyan, because of the heavy production task, during the wheat harvest, he could not go home in time to cut the wheat, the result of the wheat production was reduced by more than two hundred pounds; the second shift leader Zhang Zhenping, due to excessive fatigue in the workshop fell ill, the workers wanted to send him to the hospital, but after a few minutes, he eased up and said: "A little problem, wait until this busy time to talk about it." ”
In September of that year, the "five-star Gubeichun" was introduced to the market, and it ranked among the famous liquors as pure grain and high-grade liquor, filling the gap of no high-grade aromatic liquor in Shandong Province. After tasting it, the late Mr. Zhou Henggang, a titan in the wine industry, said: "Gubeichun is the most successful one to learn Wuliangye north of the Yangtze River. ”
The introduction of the new product has created huge economic benefits for the company, but this is just the beginning. In order to pass on the good craftsmanship, it is imperative to cultivate a group of young people who love wine and are down-to-earth and hardworking.
Zhang Yanfeng came to Gubeichun at the age of 17 to work as a brewer. He was young, once into the pool, he pushed a cart of wine billets and accidentally took the car into the cellar pool, the car hit the leg, still has old wounds. Although it was arduous, Zhang Yanfeng always paid attention to the operation skills of winemaking, and as soon as he had time, he ran to the teacher Fu to see the decoration, and when he saw that the teacher was tired, he volunteered to help them for a while, and gradually touched the doorway when he came and went.
In July 1998, Zhang Yanfeng officially visited Dong Fuxin, a national senior winemaking technician, chief technician of Shandong Province and chief winemaker of our company, and became his founding disciple and the descendant of the traditional brewing techniques of Gubei Spring Wine.
Zhang Yanfeng, who is now the director of the wine management department, remembered his past of presiding over the failure and success of Lixinchizi and warned his subordinates that everything should not be afraid of failure, and the world should be afraid of seriousness. He said that the production of original wine involves a myriad of factors. Among them, the ratio is the key, and factors such as curvature, grain, bad, bran, water, weather, etc. will affect the quality. It's like playing chess, easy to learn and hard to master.
"Don't look at our daily wheel, in fact, we are engaged in microorganisms," Dong Fuxin often said. In the 1009 workshop, there is such a "post-80s". Wang Guangpeng graduated from Shandong Agricultural University majoring in biotechnology, with a pair of glasses on the bridge of his nose, although he is not good at words, but it is a lot of ways to talk about microorganisms. On December 30, 2020, in the "Fourth National Liquor Tasting Vocational Skills Competition" jointly sponsored by the China Liquor Industry Association and other departments, Wang Guangpeng, who served as the deputy director of the Production Management Department, was awarded the honorary title of "National Brewing Industry Technical Expert" by the China Liquor Industry Association with the excellent results of Shandong First and Ranked 31st in the Country, which was won by a total of 50 people in the country and only 2 in Shandong Province.
At present, the team has more than 40 technical backbones, and has won many awards in the city's brewing competitions. As the "National Workers' Vanguard" collective, their goal is to "be a first-class worker and make first-class wine".
Phoenix Love Sycamore: The Concept of Heavy Virtue and Talent
The brilliance of the performance and the fruitfulness of the results are obvious. However, how to measure the subtle role played by Gu Beichun's concept of employing people with heavy morality and talents?
On August 25, 2021, Gubeichun Group hired Mr. Zhao Jianhua, former secretary general of the Liquor Branch of the China Liquor Industry Association and a famous liquor expert, as the company's senior technical consultant. At the ceremony, in addition to the senior leaders led by Zhou Xiaofeng, the former chairman of the company, there were three young backbones: Zuo Guoying, director of the technology center, Li Lei, director of the quality inspection center, and Wang Guangpeng, deputy chief engineer of the company and deputy director of the brewing management department. Zhou Xiaofeng clearly stated that the three young backbones should cherish the opportunity and seize the opportunity to learn from Mr. Zhao Jianhua. Being able to learn from the national liquor experts "zero distance" can be seen from the eyes of the three young talents, who are extremely grateful and very excited.
In fact, in order to cultivate the company's technical team, many technical backbones, including them, have had similar experiences: either going out of the factory to learn in pairs, or clarifying the mentor-apprentice relationship in the factory.
On June 30, 2010, a group of young scientists and technicians holding flowers and their teachers in the auditorium of our company were full of excitement and excitement. It turned out that a unique "worship meeting" was being held here. All members of the company's board of directors and all the managers witnessed this happy moment. Chief engineer Wu Zhaozheng, chief brewer Dong Fuxin, and chief mechanic Zhang Jianjun respectively "received apprentices".
The "three chief divisions" are not only highly skilled, but also conscientious and conscientious, regardless of fame and fortune, and can be called "both ability and political integrity." Because of this, he was promoted from the front line to a leadership position.
With "transmission, help, and belt" as the main form, with the purpose of reserveing the company's reserve talents, our company has held two such worship activities. By clarifying the relationship between teacher and apprentice, it has greatly stimulated the self-motivation of young scientific and technological personnel and created a good atmosphere of respect for teachers in the whole company. At present, they have grown into the company's technical backbone, and half of them have taken up the company's middle leadership positions and begun to stand alone.
If the atmosphere of "respecting the teacher and respecting the tao" is a sketch, then the ardent care for the lives of technicians is a stroke of work.
"This is a good thing, it's really good, I used to eat pickles with steamed buns, but now I can eat hot dishes." Yu Baolin, the leader of the 11th class, said with a smile. Wang Haizhu, the old class leader of the 25th class, said happily: "It is a good thing, but it is a good thing, in the past, people in the class all brought their own dry food, and when they ate it, they were cold, and sometimes some people even forgot to bring it." Although they did not say much, they expressed the common sentiment of the brewers: the food was delicious, and more importantly, they finally ate a hot meal.
March 20, 2021 is a day of excitement for the winemakers and a day that will be remembered by everyone. The brewers who have been struggling on the front line since this day have shared the benefits of the company's development and will eat a steaming, heart-warming free working meal every day. The brewery officially opened a "small dining table", the meal entered the "field" of the brewing workshop, and the company's care was sent into the heart of each brewer.
In fact, in addition to equipping the liquor class personnel with free working meals, the company also regularly distributes more than ten kinds of labor protection supplies such as gloves, rubber shoes, goggles and other personnel for equipment, brewing, crushing, and storage, and the annual salary increase and free physical examination of all employees also make every Gubeichun person feel the warmth of the family.
In addition, the company's salary system stipulates that it is inclined to technical personnel, and various job titles are subsidized, and the first-line wage level of production ranks higher in the whole factory. The company has also built a scientific research building with a construction area of 5500 square meters, creating a good working environment and innovation platform for technical personnel, so that their technical expertise can be brought into play.
"Craft inheritance is not the same as holding on to the defects, and talent training should be more eclectic." Although the words of the former chairman Zhou Xiaofeng are not aimed at a certain team, the "five-star top ten gold medal handmade brewing class" must come from this.