Moon & Lion Brewing

The translation section has been updated with a recipe for making a makgeolli starter. The starter can be used to get your brew started off on the right foot, with a healthy, active colony of hungry yeast and a dose of enzymes. I've found this recipe to be very useful, and I go back to it from time to time when starting a fresh batch of makgeolli. It is also very easy to modify to your needs, and can be scaled without much difficulty. The recipe can be found here , or by using the navigation. Happy brewing!

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...

The translation section has been updated to include a new section about brewing fundamentals and nuruk! Please check it out at the link below: Making, Drinking, and Enjoying Makgeolli | Understanding Makgeolli 2 | Brewing Fundamentals, Nuruk, Making Nuruk, etc. Also, check out part 1 of the Understanding Makgeolli section if you haven't already.  I'm not satisfied with the way blogger is handling my copypasta from MS Word, because it takes so much time to reformat everything. At least the footnotes copy over fairly well...anyway, enjoy the fresh translation!

The Making, Drinking, and Enjoying Makgeolli | Part 1: Understanding Makgeolli | page has been updated with a new section!  Today's update includes the etymology of the Korean word for alcohol, 술.  I started to include footnotes to add clarity to some esoteric concepts or topics. Thankfully, they carried over with the copypasta from MS Word. Unfortunately, they did not paste as functioning hyperlinks. For the time being I'll just leave them as text. I may convert them to working hyperlinks in the future if (I should say when) the document becomes terribly long.  I hope you enjoy the new content ^ ^.  The next few sections will follow the Table of Contents , picking up from the most easily learned brewing fundamentals in the world.