Held at COEX, this exhibition shows wines, spirits, sake and yes of course Korean traditional alcohol! There will be exhibitors from 200 companies spanning 20 countries. We know first hand that there are some artisan brewers showcasing at the exhibition, so if you have any time feel free to get over to COEX and show them support…and of course taste some truly excellent brews!
Industry Show Days: Thursday April 20th – Friday April 21st
Public Day: Saturday April 22nd
Time: 10am – 6pm (5pm on Saturday)
Where: COEX Exhibition Centre
For more details on how to get there and what’s going on visit here.
The spring season for makgeolli festivals and expos continues!!
Save the date in your calendars and clear you schedule as we have some exciting news for you!
Anyone who has followed our antics for a while will know that the last Thursday of October is designated as ‘Makgeolli Day’ and around that time there are always a number of festivals dedicated to Makgeolli hosted around the country which offer entertaiment, free samples and opportunities to buy all kinds of great stuff from every corner of Korea. This year will see one of the biggest Makgeolli festivals yet, hosted by the Makgeolli Association on the beautiful Jarasum Island – which also hosts the Jarasum Jazz Festival!
English speakers will be able to have unlimited tastings of a full range of makgeolli, with English guided assistance of MMPK staff. Visitors can not only taste, but also learn about each brew from experienced makgeolli staff.
Makgeolli Brewing Experience – Hosted by Susubori Academy & Makgeolli Makers
Visitors who would like to learn the basics and fundamentals of brewing makgeolli will be able to take part in an ‘Intro to Brewing Makgeolli’ class, led by expat brewing instructors Makgeolli Makers & Susubori Academy. The class will be held several times over the weekend.
Annual Expat Makgeolli Brewing Contest – Tasting
Each year, experienced members of the expat makgeolli brewing community compete in the Susubori Academy Expat Brewers Competition. Visitors at the festival will be able to have tastings of the contestants brews.
Makgeolli Scavenger Hunt
Visitors will be able to take part in an Expat Makgeolli Scavenger Hunt, completing a range of challenges for prizes. Details to be confirmed closer to the date.
As well as our little part of the festival guests can also expect to experience a wide range of makgeolli, traditional liquor and hearty food, from a variety of producers and breweries from all over Korea. Camping will also be available for guests, so you can make the most out of the weekend. If you have a passion for makgeolli, or are looking for a memorable way to spend a beautiful fall weekend in the countryside, then come along!
We will update here on our site and on our Facebook pages as more details become available closer to the date, and we really look forward to meeting you all out there in Jarasum!
Date: October 29th – 1st November, 2015
Where: Jarasum Island Camping Ground
Cost: To be confirmed (Will be either free or under 5000won)
Have you visited Jarasum or been to any of the other Makgeolli Festivals in Korea? Why not share your experiences in the comments here, or on our Facebook Community!
Now this could be a step in the right direction. Fresh makgeolli currently only has a shelf life of around 30 days due to the fermentation process. Any longer than that and it starts to taste quite sour and bitter….but not in a good way. According to the Korea Food Research Institute, this could all change as they have found a way to extend the storage life of makgeolli to 100 days. This could be mean big things for the export market, as previously it hasn’t been worthwhile to ship and stock overseas buyers with the short lifespan.
We’re not experts on what this new way of brewing could mean for the taste or integrity of makgeolli, but it’s still good to hear that there is research being done into improving methods. In the meantime, a good tip when buying makgeolli at your local supermarket is to check the top of the bottle. Fresh makgeolli always has the bottled date and the expiry date printed, so you can know what stage of shelf life it is in. If a bottle has a printed shelf life of a year or more….you can be pretty certain it’s not fresh and has a serious cocktail of chemicals keeping it going.
As strange as it sounds, CEO of Kooksoondang brewery Bae Jung-Ho wants just that. An article recently ran in the Korea Times about the need for more competition within the makgeolli market. Makgeolli still has a bit of an image problem, and it’s predominantly seen as the cheap liquor of Korea. Not many brewers or companies spend money on advertising or for promoting their products, and so competition is not so high. Even something as simple as packaging (makgeolli almost always comes in the same plastic recyclable bottle) doesn’t do much for its image. Lack of competition means a lack of consumer interest, which is not so great for the industry in general. A better image for makgeolli would mean better products and greater market stimulation.
Maybe you have noticed the new ‘Daebak 대박’ makgeolli hitting the shelves? This is Kooksoondang’s recent attempt at trying to revive popular interest in Makgeolli. They hired ‘Theives’ actress Jun Ji-Hyun as its spokesperson, which cost the brewery a cool one billion won ($1 mill), equating to 1% of their annual revenue.
Recently we were interviewed by KBS about makgeolli, and one of the questions that came up was what advice would we give to brewers for popularizing makgeolli. Mamas & Papas all agreed that advertising and information is key to reaching a wider consumer market, and improving the image not just of makgeolli but makgeolli culture. There is still so much we don’t know about various makgeollis, methods, regions and taste profiles.
But we aren’t deterred by makgeolli’s image problems, we love it just the same 🙂
For the full article check it out here, it’s a really interesting read with some great historical info about Korea’s traditional liquor production.
What do you think about the image of makgeolli? Do you like the packaging? What do you think brewers could do to boost makgeolli popularity? Comment below and tell us what you think!
It’s the Chinese Zodiac Year of the Snake, and to celebrate premium makgeolli company Baehyechongdo (배헤정도) has come up with their very own ‘Snake Makgeolli’. The company started the series in 2010 with a ‘Tiger Makgeolli’, the following year a ‘Rabbit Makgeolli’ and of course last year’s ‘Dragon Makgeolli’.
The unique features of this makgeolli is they use 100% Gyeonggi (경기) rice, and their unique processes retains the essential amino acids and high levels of dietary fibre. The alcohol content is also 10%, much higher than the usual 6%. Mageolli portal site Jurojuro (주로주로) manager said “We need to spread the culture involve makgeolli to society, to make makgeolli globalized even faster”. He also mentioned that the Chinese Zodiac Makgeolli Series is a limited edition and has a high collection value.
To read the full article in Korean you can check it out here
Have you tried Snake Makgeolli? Or any of the other Zodiac Makgeolli Series? Let us know what you think!
We get all a flutter when we see makgeolli making the headlines, especially when it graces such publications as the Wall Street Journal! This piece by Andrew Salmon in the Korea Realtime blog made some really great points about the direction of makgeolli. The trendy boom has died down somewhat, and makgeolli is now establishing itself as here to stay. It’s popularity overseas, especially in Asian countries, is something that we are hearing more and more about.
One part of the article in particular that resonated with us is how to describe makgeolli in English. Traditionally it gets called ‘Rice Wine’ though in reality it’s much more like ‘Rice Beer’. We talk about it often, and these days Mamas & Papas tend to agree that even ‘rice beer’ doesn’t quite do it. Makgeolli is just so unique, that eventually it should just be known as ‘makgeolli’, as there’s just nothing else like it!
We are very excited to see such good press for our favorite drink!
Recently we had the good fortune of being interviewed by Jon Dunbar at Korea.net about MMPKorea. He joined us at our Mowmow Itaewon meeting, and had a chance to see what Mamas & Papas is all about. We are very excited to tell you that the article is now up on the Korea.net site, and we couldn’t be happier about it!
The article will be translated into 8 different languages, so we are very grateful for the awesome exposure, and we hope it reaches many existing and potential makgeolli lovers out there.
Thanks again Jon, and we hope to see you again at the Mamas & Papas makgeolli table!