100% Handmade Makgeolli

Sool #66 – Soola Makgeolli (aka 100% Handmade)

KOREAN NAME: 술아 막걸리 REVIEW: Like a makgeolli noob, I shook the hell out of my bottle of Soolawon’s 100% Handmade in order to integrate the sediment into the rest of the brew. Makgeolli Volcano, my flashback to a middle school science project, was a sticky reminder that most makgeolli is carbonated. Despite the clean-up job, it was…

8 Fermented Beverages from around the World

Makgeolli: your fav and mine tops this list of eight fermented beverages that have been banned… I mean, that you must try, according to Good Food. The main focus of the article is on all the delicious pairings of things that are both alcoholic and probiotic. Or, as I call them… Alco-probing? Probi-holic? Definitely probi-holic.…

The Traditional & the Modern: Ulsan’s Boksoondoga Brewery

Ulsan typically conjurers up images of a blue-collar city defined more by its warehouses and factories than anything else. And yet something pleasantly unexpected also calls Ulsan its home: Boksoondoga Brewery. Julie Jackson has published a delightful write-up on the successful family business that aspires to stay close to its roots. From the Korea Herald article: “My grandmother…

Jarasum Makgeolli Festival 2016

Jarasum Makgeolli Festival 2016 Review

It’s the most wonderful time of the year! For some that’s Christmas, but for makgeolli lovers (at least those in the northern hemisphere) the temperatures are cooling, making for better brewing conditions, and makgeolli festivals abound. These days, it seems there may not be an event in the land that can compare to the spectacle…

Makgeolli Hakkyo

HOUSE #09 – Makgeolli Hakkyo

KOREAN NAME: 막걸리 학교 LOCATION:  Seoul, Dongjak-gu, Isu Station (서울, 동작구, 이수역) INTRODUCTION: Makgeolli Hakkyo is, without too much exaggeration, an oasis in the makgeolli-barren wasteland that is south of the river. And even better: it is a heavy when stacked up against its more numerous—and probably better known—competition in the north. This makes sense considering Wooki,…

Makgeolli Origins (Groove Magazine)

MMPK’s own Julia Mellor with a write up on Korean traditional alcohol that goes beyond makgeolli and the ubiquitous green bottles. If you’re looking for a little background on where brewing begins in Korea, this is the perfect start. From the Groove Magazine article: At the heart and soul of all Korean traditional alcohol is nuruk, without which…

Mi Mong Makgeolli

Makgeolli #61 – Mi Mong Makgeolli

KOREAN NAME: 미몽 막걸리 REVIEW: According to Kooksoondang’s website, Mi Mong means “The Dream of the Rice”. The poetic name, the glass bottle, the label illustrated like a classic East Asian painting you’ve seen in a museum—everything bespeaks an upmarket product that should be sipped not swilled. On the bottom of the label, you can even find…

Makgeolli Exports on the Rise

About every 4-6 months it is requisite that a news agency trot out statistics of how makgeolli exports are faring. An essential point of these articles is to compare current figures to those of the bygone era of 2011. From the Chosun Ilbo article: A wide range of new makgeolli products has captivated consumers in Korea,…

International Safety Standards for Makgeolli

South Korea’s new tactic to bump makgeolli exports is to codify makgeolli standards in terms of “basic conditions, including the definition, range and structural elements of makgeolli”. At least that’s the plan: The Ministry of Agriculture, Food and Rural Affairs wants to submit a draft of the new codes at the Codex Alimentarius Commission’s September meeting. What…