Brewing Schedule

By -
I've decided to introduce a new feature to plan future brews. A brewing schedule will be displayed on the side navigation  with a list of upcoming brews or brewing projects.

There are no hard dates or deadlines for each brew as I still have a full-time job and family to take care of. The list is intended to be an FYI of what has been completed and what is in the works.

So check out the schedule and leave a comment if there is anything that you are particularly interested in.

Cheers!

Comments

Post a Comment

Popular posts from this blog

H-Mart Nuruk

By -
Image
Here are pictures of the nuruk I mentioned in the previous post. One brand is Choripdongi 초립동이 and the other is Haeoreum 해오름. Both brands sell a one pound bag, and I recently confirmed that they are sold at both Philadelphia area H-Marts! What I find interesting is the different nutrition facts for the different brands of nuruk. Check it out for yourself below.
Read more

Nuruk Comparison

By -
Image
Currently brewing is a comparison between two brands of nuruk: a "market" nuruk purchased stateside and an artisan nuruk produced in Busan. Initial notes on the nuruk itself: To review, nuruk is the fermentation starter used for makgeolli and other kinds of traditional Korean beverages. It consists of fermented grains or rice and is home to a diverse set of micro-organisms. The "market" nuruk was purchased at H-Mart in the US under the brand Haeoreum. It has a pungent earthy aroma that is somewhat tangy on the nose. I would definitely describe the smell as moldy, but not foul or rank. It does not smell like decomposition. You may even describe the smell as reminiscent of a cellar or attic, but remember: no two smell alike. It definitely has an older scent than the Busan nuruk. The Busan nuruk was acquired from a friend, and I don't think it is available to purchase in the US. The aroma is a combination of earthy and woody, but neutral. There is n
Read more

New Hangari

By -
Image
Great news! I got a new hangari! What's a hangari? (항아리) Hangari is the clay jar traditionally used to ferment all kinds of foods or beverages in Korean cuisine. These are the big brown jugs that house kimchi, rice wine, and medicinal extracts. They come in various shapes and sizes, but they are usually made with clay and have a characteristic brown glaze. They are heavy, cumbersome objects, but they represent a traditional way of brewing makgeolli that I must explore. I used a small hangari several times when brewing makgeolli in Korea. However, I've learned a lot since then and want to continue experimenting brewing using hangari. Hangari may also be called onggi. Below I'll give a quick summary of the pros and cons of using a hangari, as well as a few methods used to prepare hangari for brewing. This content was originally found in Jeontongju that You Can Easily Make at Home  by Lee SeokJun ( 전통주 집에서 쉽게 만들기, 이석준  ). It has been translated from the original text b
Read more