Makgeolli Brewing Certificate Program 2016

TEaching time
We are officially in Year 3 of the English language Makgeolli Brewing Certificate Course, and we are excited to announce this year’s course dates and lineup!  After much feedback from last year regarding extended scheduling and time constraints, we have adjusted the course into two modules which will follow a weekly schedule every Monday evening from 7pm – 10pm.  The first module will cover all the rice preparation techniques required to follow any recipe, with the second module offering a higher level of chemistry, analysis and commercial context.  Completion of each module will award you a certificate from Gyeonggi University and Susubori Academy.

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What Is Involved in Module 1:  Brewing Foundations?

This course is designed to equip you with all the various techniques that allow for not only following traditional recipes, but also experimenting and developing your own brew.  Each technique class will have a theoretical and practical component, as well as introducing a new recipe each week.  A tasting will be included in each class featuring completed recipes from each technique, as well as representing brews available on the market.

2016_MakgeolliCertificate_ClassSchedule-updated

         What is Involved in Module 2:  Practical Applications and Analysis?

After arming yourself with all the skills and techniques makgeolli brewing fundamentals, you can then choose to further your knowledge and brewing arsenal with this more in depth course.  More theory based, this course will focus on the scientific elements of makgeolli fermentation as well as cultural and industry perspectives.

Soaking Rice Makgeolli

Draining Rice

Do I Have to Take All Classes, or Can I Just Take a Few?

This year the course will be running as a full module.  In order to receive the certificate, you must sign up before the commencement of the course and attend all 8 classes.  However, if at the time of course commencement there are additional places available, these will be offered to the public on a first come first served basis.

     I’ve Taken a Class Last Year, Can I Use that Class as Credit for the 2016 Course?

Yes!  We welcome anyone who has taken an Intro or Intermediate Class last year.  In the event that the class you took is repeated in Module 1, you will receive a discount on that class so as only to pay for the materials used.  In your registration, be sure to specify which classes you have taken in the past to receive your new quote.

yeast and nuruk

Paul sticky

 

 

 

 

 

 

 

 

 

What is the Susubori Brewer’s Club?

This is an online forum for all experienced makgeolli brewers to share their experiences, issues and to share feedback on their brewing progress.  You can join the group here, and share your own experiences, ask questions and learn from others in the community.

How Much Does The Course Cost?

The full cost for each module is 450,000won all materials and tuition included.

Mak mixing

What is the Refund/Cancellation Policy?

If you sign up for the course and for some reason can no longer attend, refunds can only be offered before the commencement of the course.  Therefore please make sure you are 100 percent sure you will be able to attend before making your payment.  If in the event we are unable to hold the class due to low registration numbers or any unforeseen circumstances, your class fee may be refunded.

Graduates

How Do I Register?

Simply follow the link here to the course page here and click ‘Register’.

I Have More Questions!!

Go ahead and send us an email!  If there is anything you would like to ask us, please send an email to mmpkorea@gmail.com and we will do our best to answer it for you.

Makgeolli Class outside Susubori

We look forward to brewing, tasting and learning more about this amazing drink with you all 🙂

2015 Jarasum Makgeolli Festival – Wrap up

Jipyeong with Fifties Girls

As November oh so quickly rolls in, we say goodbye to yet another Makgeolli Festival, and this one was truly something special.  As many may know, the last Thursday of every October is designated as ‘Makgeolli Day’.  NurukEvery year from this day, and following through the whole weekend, you can always expect some kind of celebration in the name of our favorite rice brew.   In previous years we have seen various different festivals in Seoul, but this year marks the first event outside the capital, and sets a precedent for what may be a regular fixture on the ‘must-do’ calendar.

Favorite Fish Man

                                                        Jarasum (Jara Island) has been made famous by the annual Jazz festival, which brings exceptional artists from around the globe for a weekend of good music and outdoor fun.

This past weekend marked the inaugural Jarasum Makgeolli Festival, which set its sights on bringing together not just all the makgeolli from around the nation, but also bringing food pairings from makgeolli bars and local producers.

We were especially privileged to taste the fish from this master (pictured right), who grills some of the best Godingeo (고딩어) ever tasted.  He took festival friendliness to a new level, bringing our hungry Happy Hour guests some fresh grilled fish.  Look out for this guy next time, he knows what he’s doing 🙂

As for MMPK, we had a lot of work to do!

Dan Julz InstructingWe were so excited to have the opportunity to bring all the things that we have learned to a festival, bringing tastings galore.  For anyone who might have attended one of our meetings or tours, they know that we are passionate about supporting the smaller brewers on the market, and this was a chance to bring those hardworking brewers to the fore!  We offered Artisan Tasting Sessions, with a lineup curated to show the best of what is on offer in bars around Seoul.  All brews were aspartame free and had a variety of flavor profiles that appealed to a range of palates.  The best part about the sessions?  Being able to tell the stories behind every brew, and hearing the equally varied feedback on from our eager tasters.   Below is this year’s MMPK Artisan Tasting Lineup:

Artisan Tasting - CheonbihyangArtisan Tasting - Domun Daejak


 

 

 

 

 

 

Artisan Tasting - Gotaek Saengju

Artisan Tasting - Jahuihyang

 

 

 

 

 

 

 

 

Artisan Tasting - Mangangae Bichindal

Artisan Tasting - Samyangchoon

 

 

 

 

 

 

 

 

 

Llwy Julz Brewers TastingBut tasting wasn’t limited to just the Artisans, the expat brewing community also brought their entries for the fourth annual Susubori Academy Expat Makgeolli Brewing Contest.  For the past four years, expats in the makgeolli brewing community have been concocting their own special brews to compete for the title.  Last year Mark Salinas took the number one spot with a brew incorporating water and mugwart brought laboriously from a hike to Bukhansan (Bukhan Mountain).

 

 

Tasting Table

This year included a diverse and creative selection, with infusions and recipe experimentation the likes of which we had yet seen.  During the festival, whomever came to the booth could taste from the ten entrants and vote for their favorite.  The winners are yet to be announced, but we will be sure to update as soon as they come through!

Brewing Class MixingIf that wasn’t all, MMPK also teamed up with Makgeolli Makers & Susubori Academy to offer free Introduction to Brewing Makgeolli Classes.  Twice a day, both on Saturday and Sunday, visitors could get their basic grounding in the world of makgeolli brewing and take home their very own brew.

Saturday Morning Class Montage

 

And then there was the festival itself!

Rock Stage

The main tent in the middle of grounds was continually abuzz with musical performances and food stalls, getting particularly rowdy when it hit after 8pm 🙂  And as the days dawned with crisp air (albeit cold enough for eyebrow-sicles in the very wee hours), with blue skies and mountains as a backdrop, it was hard not to be in a good mood.  Tents lined up surrounding the main tent, giving out samples of their wares as well as exhibitions of Korea’s finest representations of alcohol.

3 makgeolli bottles I Makgeolli U

As each day came to a close, the MMPK tent went into Happy Hour mode.  With endless brews and endless meat on hand, crew and visitors ate and drank the night away under the clear, star filled sky until their toes were numb.

After all the preparation, anticipation and running of the event, there is just one thing that sticks in our minds as the most memorable.  The people of our community are what make these festivals not just possible, but also joyful and just a rollicking good time.   We are nothing if not the people who support us, and that was more than evident this past weekend.  So we would like to give a heartfelt ~ Thank You ~ to our Brewers, Volunteers, and Supporters (yes, you all get capitals 😉 ) because without you, we would would never have been able to have such an awesome event.

Hungover Chat

We can’t wait till next year for the next installment of the Jarasum Makgeolli Festival 🙂

Until then Mamas & Papas 🙂

 

Mat Gori 맛거리

Name: Mat Gori (맛거리)

Location: Hwagok

Reviewed by: Mamas and Papas on 27th September

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Thoughts:  This is a spot for Makgeolli lovers and a great place to discover the variety of different beverages which belong to this fantastically diverse category of alcohol. The pun of their name sounds like Makgeolli but means Tasty Street in Korean. It is indeed a flavour filled location here as the fridges at Mat Gori are stocked full of most things from basic table makgeolli right up to some of the best premium non-aspertame bottles. They even on occasion have their home brewed magkeolli.

LOCATION

Service: **** 4 Stars

Style: *** 3 Stars

Ambience: *** 3 Stars

OVERALL: *** 3,5 Stars

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Food

Salad (Fresh, Nice dressing. “Just perfect” said one Makgeolli Mama) **** 4 Stars

Potato Based Pizza (Soft, Hash Brown Based, Little Soggy) *** 3 Stars

Recommended Makgeolli:

GeumJeong San 금정산성: (Tangy, Thick, Med/Full Body) *** 3.5 Stars

I-Sang-Hyung 이상현: (Dry Strong “Sophisticated”, Rich) ***** 4.5 Stars

Cheon Bi Hyang 천비향: (Creamy, Sweet, Floral, Boozy) **** 4 Stars

Moon Hui  문희: (Sweet, Fruity Citrus notes) *** 3.5 Stars

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What We liked : The Makgeolli.

A bit of an obvious thing to say we liked, however this place keeps a full fridge of possibilities, and you can guarantee with the selection that available that there will be something to everyone’s taste. So if you prefer something light, fleeting and sweet and your companion is more of a full bodied, spirit loving, top shelf alcohol connoisseur then you can bet you will both leave satisfied with full bellies.  The prices at Mat Gori are also very reasonable so you can sample as much as you like without breaking the bank.

What we didn’t like: The Location.

The venue itself is a nice no thrills restaurant which is in equal measures comfortable and rowdy depending on your timing. However it’s location in Hwagok is a little bit awkward to find. While it is only a few minutes walking distance from the subway it is located on a little side street which may make it a little tough to find for first timers. Although really as far as makgeolli houses go this place is a solid contributor and it is hard to pick fault with anything that they do.

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Recommendation: We would insist that you visit this place with a few of your friends, and soak up the lively atmosphere. It is a bustling, exciting place with the laughs and shouts of people having a good time over drinks. The staff their are willing to offer advice, so if you are looking to try new things or to find something that suits your taste, then feel free to ask and they will use the best of their knowledge and experience to appease your curious palate.

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How to get there: Come out of Hwagok Station (화곡) line 5 exit 7.  Walk down the street and take your first right and follow this street a little way and you will see Mat Gori (맛거리) on the right hand side.

Address: 서울특별시 강서구 화곡3동 1065

Map: Here

Have you been to Mat Gori before? Tried more dishes or have more opinions? More questions? Leave us a comment below and tell us what you think!

ZenKimchi Foodcast – Makgeolli, Korea’s Fizzy Brew

We are still playing catch-up here at MMPK headquarters, with a lot of new and exciting things in production.  A while back in May, I had the pleasure of sitting down with Joe McPherson, of ZenKimchi fame, for an episode of his Foodcast.  Of course the topic of the conversation was our beloved makgeolli, and despite chewing each other’s ears off for a good 40 minutes or so, I’m sure we could have gone on for much longer!  Every time I get chatting about makgeolli, Korean traditional liquor and the future of the industry, I realise just how much there is to know and how much more we have to learn.

Joe zenkimchi

 

 

 

me & mak

 

 

 

 

 

Anyways, in the meantime pour yourself a bowl of your favorite brew and have a listen to our chat about all things makgeolli!

The link to ZenKimchi where you can download the file or listen online is here.

 

If you have any questions about what we discussed, or have something to contribute, feel free to comment below or get in touch with us directly at mmpkorea@gmail.com 🙂

 

 

 

Daehan Soondubu Makgeolli Salon (대한순두부 막걸리 쌀롱)

Name: Daehan Soondubu Makgeolli Salon (대한 순두부 막걸리 쌀롱)

Location: Gwangwhamun

Reviewed by: Mamas and papas on March 1st, 2014

Thoughts:  In the basement of a commercial building, Daehan Soondubu is more of a restaurant than a busy bar.  It has a clean and inviting atmosphere, with wooden tables to accommodate couples or large groups. Its true forte is tofu, but it touts itself as a ‘tofu and makgeolli collaboration project’.

Daehan Soondubu Interior

Daehan Soondubu is not the usual scene for makgeolli, and being in the business district of Gwangwhamun, it has a quieter atmosphere on a Saturday night.   The makgeolli on offer is described as being from their own sourced brewery, however when pressed for information about where this brewery was, nobody on staff could tell us.  This left us unsure,  as we assumed a ‘project’ would have more to it.  However, both the food and makgeolli were of decent quality and we were more than satisfied.

LOCATION

Overall: *** (3 Stars)

FOOD

Plain Tofu (순두부):  (Clean, fresh, soft, melt in your mouth) *** (4.5 stars)

Tofu Donkatsu  (돈까스): (flavorful, unique, satisfying,) **** (4 stars)

Budae Jigae (부대 찌개):  (Spicy, meaty, thick) *** (3 stars)

Daehan soondubu makgeolli collaboration

MAKGEOLLI

Yujal (유자):   (sweet, fruity, astringent)  *** (3 stars)

House/Daehan (대한):  (milky, crisp, clean, fresh) ***1/2 (3.5 stars)

Jin/Strong (진)  (sweet front palate, sour back palate, creamy, alcoholic) **1/2 (2.5 Stars)

Omija  (오미자):  (sweet, earthy, tart) *** (2.5 stars)

What mamas and Papas liked: The tofu.  Photo 1-03-2014 7 32 03 pmIt’s true what they say about being ‘Daehan Soondubu’, because their shining gem is the delicious tofu.  Even those that were die-hard meat eaters could appreciate how delicious the plain tofu was.  One Mama said ‘It’s so tasty, even though it’s tofu!’  The consensus favorite makgeolli was the Daehan Makgeolli for its balanced and fresh flavor.

What mamas and papas disliked: The Omija Makgeolli.  Even though most Mamas & Papas in attendance preferred sweeter brews, the omija scored low across the board.  One Papa described it as ‘The One Night Stand of makgeolli…can only have one glass’.  Mamas & Papas were also not sold on the ‘Jin’ makgeolli, which proved to have too much of a strong alcoholic flavor.

Daehan Soondubu Donkatsu

Mama Julia’s Note:  This location was truly an enigma, in that previously we have always been able to figure out which brewery the bar is supplied from.  However, the staff we encountered were part-timers and had no idea about makgeolli in general, let alone where their own stuff comes from.  It is my guess that the ‘Daehan’ is a regular single stage fermentation, and the ‘Jin’ is likely an Iyangju because of its strong flavor and thick consistency.  For those that like a more dry, strong flavored makgeolli, I recommend the ‘Jin’.

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Recommendations: Daehan Soondubu is a good place if you are working in the area and want to have a good meal with your makgeolli.  It is not a place for  those looking for a high energy, entertainment district style bars.  However, if you want good quality food and satisfying makgeolli in the Gwangwhamun area, this place will do the trick.

 

 

 

Daehan Soondubu Front DoorHow do I get there?   It’s very close to Gwangwhamun Station exit 8.  Note:  This station is a bit funny, you MUST follow the directions for exit 1 & 8, because they are not all connected.  Once you come out of exit 8, you should see a Kookmin on the corner diagonally across the road.  The bar is in this building, and it’s called Daehan Sundubu Salong (대한순두부 살롱).

Map: Here

Address: 서울특별시 종로구 당주동 160 변호사회관 B1

Phone Number: 02-725-0717

Have you been to Daehan Soondubu before? Tried more dishes or have more opinions? More questions? Leave us a comment below and tell us what you think!

DuDu (두두)

Name: DuDu (두두)

Location: Hyehwa

Reviewed by: Mamas and papas on January 18th, 2014

Thoughts:  A very bright, new and clean makgeolli house with a coffee shop ambiance. Sign posted with the unmistakable makgeolli jug above the door outside and tables for two spotted around the interior of this cozy establishment. A large and varied selection of makgeolli is available. From cheaper, common varieties to more premium quality brands. Don’t let the menu confine you; The owner is a fellow enthusiast and frequently stocks high quality makgeolli and home brew off menu, that he is happy to introduce to you. The food is similarly varied, from the traditional makgeolli house fare to more fusion dishes and salads.

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A popular yet quiet venue, DuDu offers you an ideal little location to bring your date in the evening to enjoy few well chosen drinks, or a small group of your friends for some luscious makgeolli and lubricated conversation. It can be a bit of a squeeze as it is not designed with large groups in mind, but if you call in advance they will be happy to pull a couple of tables together to accommodate you.

LOCATION

Overall: **** (4 Stars)

FOOD

Seafood Pajeon (해물파전):  (Fresh Seafood & Veggies,  base very soft and eggy) *** (3 stars)

Kimchi Jeon (김치전): (Well spiced, crispy, a little oily) **** (4 stars)

Potato Jeon (감자전):  (Soft, doughy, a little plain) *** (3 stars)

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Potato Jeon (감자전) with Soy Sauce dip

MAKGEOLLI

Dae Dae Po blue label (대대포):   (A consistent like for mamas & papas, sweet, balanced, aftertaste of honey)  **** (4 stars)

Gongju Chestnut Makgeolli (공주알밤):  (Nutty, very sweet, quite thick) *** (3 stars)

San-ee (산이막걸리)  (Smooth, refreshing, quaff-able, citrus notes) *** (3.5 Stars)

Jinju Black Rice Makgeolli (흑진주):  (Tangy, unique, saccharine) *** (3 stars)

Ihwaju (이화주): (Tart, strong, thick yogurt textured makgeolli, eaten with a spoon!) **** (4 stars)

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For something special try the Ihwaju (이화주), a delicious makgeolli yogurt!

We sampled various other makgeollis including some interesting Black Bean Makgeolli (검은콩) (3.5 stars) and one made from Flour (밀가루) (3 stars). Unfortunately the names have escaped us here at MMPK, so if any of you adventurous makgeolli lovers find them, please let us know the names! Thank you very much!!

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What mamas and Papas liked: The Owner. His knowledge and enthusiasm for makgeolli is very apparent. He is happy to talk rapidly and at length (in Korean) about the ingredients, origins and palette of the produce he sells. He has also been known to offer samples of his own (very good) homebrew if the time is right and he sees that you share his passion. His love of Makgeolli is shown in the large selection he has at hand. One Papa exclaimed: “Great knowledge and service! Excellent makgeolli!”. Multiple trips are recommended to get through the menu.

What mamas and papas disliked: The Food. While it is very hard to pick fault with anything in this venue,  it’s selling point is the makgeolli selection. The food we ordered, though not bad, was nothing particularly outstanding.  On the other hand, ordering one of the more modern or fusion dishes could potentially be more satisfying. The place could also benefit from being larger, as the quality is definitely there to attract a lot of clientele. “More seats! grow your business!” was one satisfied mama’s affectionate plea to the owner.

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Recommendations: Hyehwa is a bustling district with a colourful nightlife. Young Koreans mix and mingle among the abundant shops and street stalls. More popular with the locals than with the international crowd; the area is bound to reveal a few hidden gems (두두 included). Why not pop in for dinner and drinks before catching a show in one of the neighborhood’s theaters? Or even just for some deserved refreshment after a session of retail therapy?

How do I get there?  Come out of Hyehwa Station (Line 4) Exit 2.  Walk straight and turn left just before you see the park.  Walk straight, you will cross 2 intersections and the road will come to an end.  Turn right, and then take your first left.  The name  DuDu (두두) and a large  sign with a big makgeolli jug are on the outside.

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Happy Mamas and Papas squeezed into DuDu

Address: 서울특별시 종로구 동숭동 130-24 1층

Map: here

Number: 010-9119-1884

Have you been to DuDu before? Tried more dishes or have more opinions? More questions? Leave us a comment below and tell us what you think!

Weekend Makgeolli Course in English!

MMPK is pleased to announce a very special event coming up next weekend.  Instead of our regular meeting, we will be teaming up with our expat brewing instructors Becca Baldwin & Dan Lenaghan, Muldwinda, Susubori, Chez Mak, and the Makgeolli Bar Association to offer a weekend course to learn all things makgeolli!  This is the first event of its kind, and we are thrilled to be able to put together such an awesome program.  Here is an overview of what is on offer:

Tasting Cups

Beginner Course at Chez Mak – Gangnam

Saturday Nov 2nd:     2:00pm – 5:30pm  Tasting Class

Sunday    Nov 3rd:      2:00pm – 6:00pm   Brewing Class:  Introduction to Makgeolli Brewing

Advanced Course at Muldwinda – Chungjeongno

Saturday Nov 2nd:   12:00pm – 2:30pm  Brewing Class:  How to Make Nuruk

Sunday   Nov 3rd:       2:00pm – 6:00pm  Tasting Class

Cost of the Whole 2 Day Course:  20,000won

Participants are able to choose which course suits their needs best, and then register for either Beginner or Advanced level.  Each course will have a limit of 15 spaces, so if you would like to sign up, send us an email at mmpkorea@gmail.com with your Name, Phone Number, and Course Level, and we will send you transfer details.

****Bonus****

For the first 15 people to complete their registration, you will receive a bottle of our expert instructors’ winning homebrew!  So send those emails and get those payments in quick 😉

yeast and nuruk

Introducing Brian Romasky: A Makgeolli Homebrew Blog

We love hearing about people in the community who are experimenting with makgeolli making.   We recently got in touch with Brian Romasky, who has started making his own makgeolli, and is documenting his results on his blog.  We wanted to know a bit more about Brian, so we asked him to introduce his makgeolli story to us.

Tell us a bit about yourself, where are you from & what do you do for a paycheck these days?

I’m from Philadelphia, Pennsylvania USA, currently living in Pyeongtaek, Gyeonggi-do. I currently teach English at a public school in Korea, but my field of study is Mechanical Engineering. I plan to return the the US next month and continue my homebrew experiments there.
 
Brian Romasky
 
You have started your own blog documenting your experiences with brewing makgeolli.  What made you interested in makgeolli homebrew?
I had my first sip of home made makgeolli in Andong Hahoe Folk Village with a plate of pajeon. It was served in one of those giant bowls with a gourd scoop and two dented golden metal bowls. I was hooked from that first experience.  The homebrew project didn’t start until about a year and a half later. One of my friends in Philadelphia does a lot of beer homebrew and makes some really great stuff. So I think I would have to thank him for getting me interested in homebrewing in general. Through my conversations with my friend and my wife I thought I’d give it a shot and make some of my own makgeolli. Also, the lack of makgeolli in the Philadelphia area was more motivation to do it. Right now I can’t think of one place in the whole area where you can get a fresh bottle of makgeolli.
 
What are the biggest challenges of brewing your own makgeolli at home?
In the beginning the biggest challenge was finding enough information and resources on how to brew makgeolli. I watched a few youtube videos, one by Zedomax and a few Korean ones that were much shorter. In addition to that, my friend showed me posts from a few years ago on a homebrew forum. The posts had a basic recipe and some simple instructions, but even that wasn’t much to go off of. I compiled all of the info and used what I could combined with my friend’s brewing advice to turn out my first batch.
 
Brian Romasky Makgeolli 2
 
Now, the biggest challenge is refining my brewing methods with limited space and equipment. I’m currently living in a tiny one-room apartment with low ceilings, so sometimes there is just not enough space. There’s also a level of uncertainty when I’m brewing from one of the books written in Korean. I’ve picked up a few books on makgeolli brewing over the past year in order to have more resources to draw from. My wife has been amazing in translating the instructions for me, but so far we do this by word of mouth only, so there have been times when I missed or skipped a tiny detail. So sometimes I’m double-checking and triple-checking with her as I’m brewing. This is another challenge that I’m planning to overcome.
 
Brian Romasky Makgeolli
 
Also, there are times when I think that I’m finished with a brew after following the instructions to the letter, then I look at my brew and I look at the book back and forth and something doesn’t match up. The color is maybe slightly off, or there is more/less particulate than in the book, these kind of things. And that’s okay, it’s supposed to be a learning process. I won’t beat myself up over the differences, but I still strive to produce something authentic, something delicious.
 
You have brewed makgeolli in Korea and the US, how did you go about finding the Nuruk when you were stateside?
Finding nuruk was like a quest the first time around. I looked online, I checked the Korean supermarket, I asked my wife in Korea (because we were living apart before we got married). She looked in the supermarkets and farmers’ markets without any success. Eventually, she found some on Auction (auction.co.kr) and mailed it to me. So, for the time I was brewing in the US, I used the nuruk she mailed to me. After that I found it stocked at H-Mart in Philadelphia. It was funny because one branch of the supermarket had it in stock while others didn’t. Plus my wife had already shipped me more than what I needed for the time being. I’m hoping they still carry it when I go back.
 
Brian Romasky Makgeolli 3
 
Have you had any big success or failures you would like to share your experiences with our Mamas & Papas?
My biggest successes were probably my first batch and my first batch without added yeast.
When I brewed my first bottle I used champagne yeast along with nuruk, and the results were surprisingly good. I was pleasantly shocked when even my wife told me that it tasted good. Then, after coming to Korea, I tried brewing without added yeast. The results weren’t bad, but they were more sour than what I was used to. Still, I was happy to have a successful makgeolli using only nuruk.
 
Brian Romasky Makgeolli 5
 
As for failures, there were a few times when I messed up the rice pretty badly. In the traditional recipes I’ve made the rice is always made a certain way, first by steaming the rice and then by letting it cool. I didn’t have a proper steamer for a while, so a few times I tried to ghetto-rig a steamer using a strainer and a saucepan with lid. The results were disappointing. One time I got distracted and burnt the rice by letting the water boil out of the pan, and another time it failed to cook all the way through. These were failures that I could have prevented with better equipment, or even just focusing only on brewing. They’re the kind of things you do once and then go, “ah, that was pretty dumb,” and try to prevent from happening again.
 
What is your makgeolli palate like?  Do you prefer sweet/sour/bitter/strong/thin makgeolli?  Do you have a favorite makgeolli at the moment?
Right now I’m into something that’s on the thicker side with a bit of texture. I like sweet makgeolli, but not too sweet. I also try to avoid artificial sweeteners when possible. I find a strong aspartame aftertaste to be gross.
 
Old Times (옛날 막걸리)
 
 
My current favorite would be the yeotnal makgeolli (옛날 막걸리). When I read the review you guys wrote on MMPK I completely agreed. This is the kind of makgeolli I’d like to make in the future when my skills improve.
 
Where is your favorite place to enjoy makgeolli when out and about?
No favorite places yet. I don’t think I’ve been to enough to judge fairly.
 
 What advice can you give to other people starting their own brews?
Get as much information as you can before you start, and don’t skimp on equipment. Some of the difficulties I’ve had starting out could have been avoided if I spent a little extra on some of the more specialized gear. At the same time I know that some people are cannonballers while others will just test the water. What I mean is that some people go all out when they start a new hobby and try to buy the best gear, while others do it on the cheap and get the bare necessities. I think finding a medium between those two extremes is the way to go.  Also, try to taste someone else’s homebrew if possible. It’ll really put into perspective what kind of makgeolli you’ll actually be making when you start. Chances are your first few batches won’t taste like the bottle you buy in the supermarket.  Homebrew is significantly different from the mass-produced stuff, and that’s part of the beauty of it.
 
 Check out Brian’s blog for more updates on his homebrew experience, and for links to other blogs click on our Homebrew Resources page.  If you have a makgeolli blog, or you would like to share your own experiments, contact us at mmpkorea@gmail.com.

Dan & Becca Talk Homebrew on tbs eFM

Our friends Becca Baldwin and Dan Lanaghan were recently interviewed on the 1013 Mainstreet program at tbs eFM to talk about makgeolli, Susubori Academy and their upcoming book. It was great to hear them talk about how they got into makgeolli in the first place, brewing classes, and their upcoming plans for the future. Susubori Academy has been very supportive of Makgeolli Mamas & Papas, and we love to spread the word about all the good work they do. You can listen to the full interview with Mainstreet’s Host Ahn Junghyun below. Well done Dan & Becca!

The link below will take you to Wikiupload, just click ‘Download This File’ for the full interview.

Dan & Becca Talk Makgeolli on 1013 Mainstreet tbs eFM

(and if you really want to….stream live and tune into Mama Julia’s regular twice weekly show ‘Click Instinct’ on Mainstreet Mondays & Wednesdays @ 10:30am here 🙂

Intro to Makgeolli Brewing Class

It’s all about Homebrew this weekend!  If you missed your chance to come to our Asan Makgeolli Making Festival, never fear!  This Saturday at Susubori Academy there will be an ‘Intro to Makgeolli Brewing’ class.  It will be taught by experienced expat makgeolli brewers, so all in English for all those burning brewing questions.  If you would like more comprehensive details, check out the Facebook event page here

Date: November 17th

Time:  2pm-5pm

Cost:  35,000won

Location:  Susubori Academy, Chungjeongno

How to Register:   Send the organizers a message first via facebook or email at becca.baldwin@gmail.com or   dlenaghan@gmail.com

Deadline:  Thursday November 15th

 We will definitely be going to brush up on our skills, so hope to see you there!