Posts

Showing posts from March, 2016

Brew Preview: Omija Makgeolli 오미자 막걸리

Image
Currently brewing is a candidate from the brew schedule. Omija makgeolli! Omija ( Schisandra chinensis) is a small red berry that is commonly used in Korean cuisine to make omijacha, or simply omija tea. Omija directly translates to "five-flavor-berry". 

Makgeolli Brewing Certificate Program

Great things are happening in the world of makgeolli! I am excited to announce the launch of a makgeolli brewing certificate program, taught by the great people of the Susubori Brewing Academy in Korea.   Susubori has teamed up with Makgeolli Mamas and Papas Korea (MMPK) and Makgeolli Makers to provide inspired and detailed instruction for English speakers. Susubori has been leading the way in traditional Korean brewing classes taught in English for the past three years, and they've just announced their next round of courses. Now the course material has been formalized into a curriculum that ranges from your first single-stage brew to advanced infusion techniques and even distilling to make soju! The entire course is separated into two modules: Makgeolli Brewing Foundations, and Practical Applications & Analysis. If you are in Korea or are planning to visit and would like to attend one of the classes at Susubori Academy, check the link below for registration, dates, a