since 2021

makgeolli has its roots in working-class culture in Korea. It's fermented using primarily rice and nuruk, a fermentation starter yeast. The depth and flavor you can achieve with such humble ingredients are endless.

I've brewed over 10 batches, experimenting with various feeding cadences and aging processes, some infused with seasonal fruits. Whenever I visit South Korea, I stay active in the community and visit local, hidden breweries around the country. Next time you're in town near me and want a taste of real home-brewed makgeolli, just let me know — I might just pour you a glass.