Homebrew #03 – Hwanggeumju 2

The first time I told people I had made Hwanggeumju, a Korean person asked me if I had made the name up. Nope, it’s the real name. Translated it basically means Yellow-Golden Wine; I would probably call it Ambrosia as it is easily the best recipe I’ve ever made. Good thing because it’s probably the most labor…

RASKB Modern Makgeolli Industry Lecture

Continuing on with our look at the state of the makgeolli industry, there are few more outspoken and knowledgeable sources than Becca Baldwin and Julia Mellor. So, imagine my chagrin when I missed their makgeolli lecture given to the Royal Asiatic Society-Korea Branch. Fortunately for me—and you!—RASKB uploaded the whole 54-minute video of the lecture…

Cheap Farmer’s Brew No Longer

In a new article for Seoul Magazine, Julia Mellor of Makgeolli Mamas & Papas Korea (MMPK) discusses her organization, the growing foreigner interest in makgeolli, and how brewers and joomaks are changing. If you’re new to the makgeolli scene, this article provides some great state-of-the-industry insight. A few choice bits from the article: “For the most iconic makgeolli drinking…

Susubori & Brewing Terms

Makgeolli Brewing Terms

QUICK REFERENCE Wonju: the result of fermenting steamed rice, water, and nuruk Cheongju/Yakju: the yellowish translucent liquid that rises to the top of wonju (distilled, cheongju becomes soju) Takju: the rice particulate that settles to the bottom of wonju (mixed with water, takju becomes makgeolli) Danyangju: one-step fermentation process Iyangju: two-step fermentation process Samyangju: three-step fermentation process Sayangju: four-step fermentation process Oyangju: five-step fermentation…

Jarasum Makgeolli Festival

2015 Jarasum Makgeolli Festival (Update)

Just in case you missed the earlier post about the upcoming makgeolli events, the Jarasum Makgeolli Festival kicks off this weekend. The good people from MMPK and the Makgeolli Makers created an event page on facebook with lots of good info. In addition to a whole weekend of enjoying your favorite tipple, you can: visit the Expat Makgeolli Tasting…

Fall Makgeolli Events

2015 Fall Makgeolli Events

Autumn is a wonderful season in Korea. The falling mercury signals cooling temperatures, the hues of the leaves change to burnt auburns and golds, and brewers rally together for the finest makgeolli events (ok, possibly the only makgeolli events) in the world. Here’s a list of the big three happening this year:

Sool Gallery

The Sool Gallery

These days there are more and more ways to get educated about makgeolli (at least, if you live in Seoul). Makgeolli Mamas and Papas Korea host a variety of events, in particular regular tastings at local joomak (makgeolli bars). Makgeolli Makers conduct makgeolli home brewing courses at Susubori Academy. And now the Korean government is getting…

Cheonbihyang Saengju

Sool #29 – Cheonbihyang Saengju

KOREAN NAME: 천비향 생주 REVIEW: Whereas your typical makgeolli is a danyangju (단양주), a makgeolli that has been fermented once, Cheonbihyang is an oyangju (오양주), meaning it has been fermented five times. Not only does this mean more rice goes into the brewing process, but there is also a longer wait time—factors that help to explain a higher price point…