Moon & Lion Brewing

The SOOL Company offers many instructional opportunities on the brewing of makgeolli in English. Coming up soon (very soon!) is the Introduction to Brewing Makgeolli course, which will be hosted at Susubori Academy. If you are in Korea and want to learn how to brew makgeolli from the ground up, the folks at The Sool Company will get you started on your journey on the right foot. The next class is June 11th , but there are still a few spots left open! Check out the link below to sign up! The Sool Company: Introduction to Brewing Makgeolli If you can't make the class on June 11th, check back at The Sool Company's Classes page for your next opportunity. BONUS: If you mention that you were referred through Moon & Lion Brewing The Sool Company is offering 5% off your next class. How nice! The Sool Company: Classes Happy brewing!

Korean brewing has its own terminology to describe things specific to the craft. This series of posts, titled "Lexicon", aims to de-mystify this esoteric range of vocabulary, which can be a hurdle for those new to Korean traditional alcohol.  Today we are discussing makgeollli and soju. These are the most widely consumed Korean alcoholic beverages, in my opinion, so let's learn a little more about them.  Makgeolli 막걸리 Makgeolli is a cloudy rice wine, sometimes called a "farmer's drink", dong-dong ju, tak-ju, and maybe a few others. It is traditionally made by diluting the leftover lees or sediment from the brewing of clear, or filtered rice wine. The clear wine was typically reserved for the higher social classes, while makgeolli was left for commoners. The clear wine is called Cheongju. Makgeolli can take on many flavors and variations, which you may know if you're a reader of this blog. The archetypal makgeolli is made with rice, nuruk, an