From Park Han-na’s article at The Korea Herald:
“Baesangmyun Brewery, South Korea’s leading traditional liquor maker, is growing its brand with urban brew pubs producing freshly fermented makgeolli, Korean rice wine, every day…
‘We created this urban brew pub as a means to provide customers with fresh makgeolli made directly by us. A pub that they can enjoy drinking with trust,’ said Kim Ki-moon, brewery manager of the Center One branch in Jung-gu, central Seoul, a district densely packed with office buildings…
According to Kim, the branch’s brewery produces 950 liters of Slow City Makgeolli a week, made using only rice, malt, yeast and water, with no artificial flavors.
‘We had to go through quite complicated procedures to get approval from authorities for the brew pub as it’s the first time in the city to run a (makgeolli) pub and brewery at the same place,’ Jang Yun-seok, a spokesperson of Baesangmyun Brewery said.”
Read the whole article at The Korea Herald here.
LOCATIONS OF THE NEURIN MAUL BREW PUBS (느린마을 양조장 술펍)
Address: 서울 중구 수하동 67 미래에셋센터원빌딩 2층
Station: Euljiro 1-Ga (을지로1가) Exit 3 / Jonggak (종각) Exit 5
Address: 서울 서초구 서초동 1316-28 우송빌딩 지하 1층
Station: Gangnam (강남) Exit 9
Address: 서울 서초구 양재동 67-2 우곡빌딩
Station: Yangjae (양재) Exit 9
For a review of each location, check out the helpful post at Makgeolli Mamas & Papas Korea.
You can stay up to date by liking the Neurin Maul Brew Pub Facebook page.