(cancelled) Magkeolli Making Class

Sunday, February 12, 2017 -
12:45pm to 4:00pm
in Seoul
50,000W for members and 60,000W for non-members
Tour Leader: 
Julia Mellor and Daniel Mclaughlin

In the Joseon Dynasty, brewing Korean traditional alcohol was considered an art. Recipes were carefully crafted, the best of which were reserved for the Kings and nobility. The laws regarding commercial production were strict, so it became known as the age of homebrewing. Just as each household developed their own distinct styles of kimchi and fermented pastes, so too did they craft their own particular styles of makgeolli. Techniques were passed down through generations of family traditions, and the brewing of Korean alcohol was a respected skill.

Over the past 100 years or so, the time-honored tradition of brewing Korean alcohol in the home had all but disappeared. However, in an age of re-discovering lost cultural traditions, there begins a new age of Korean alcohol homebrewing. More and more people are rediscovering the art of home- brewing makgeolli and other forms of Korean alcohol, learning from surviving recipes and the dedication of Korean traditional brewing instructors.

In this Introduction to Brewing Makgeolli class, we will learn the basic principles of rice fermentation, and how to brew a basic single stage recipe. The class will first introduce the basic scientific fundamentals to alcohol fermentation, and how it applies to makgeolli and Korean alcohol.

We will then have a blind tasting session to experience the various elements to makgeolli as it is produced today, compared with what can be achieved in the home. After tasting we will begin the practical session of rice washing, preparation of the godubap (steamed rice) and the hands-on assembly of the ingredients to produce makgeolli. At the end of the class, each student will go home with their own vessel of rice to complete the fermentation.

The instructors for the class will be Julia Mellor and Daniel Mclaughlin of Makgeolli Mamas & Papas Korea. Both Julia and Dan are specialists in Korean Traditional Alcohol and have been immersed in the industry for the past five years. They have studied brewing and tasting techniques at the Korean Traditional Alcohol Homebrewing Institute, Susubori Academy, Makgeolli School and under the tuition of Master of Traditional Alcohol, Park Rok Dam of the Korean Traditional Alcohol Institute. They currently run the English language brewing program at Susubori Academy, and also offer tours and consulting services for the Korean alcohol industry.

Meet the group at the top of the stairs of Exit 7, Chungjeongno [충정로] Subway Station (on Line 2 or 5, Green or Purple line) at 12:45pm.


Please register by Wednesday, February 8.
Click here or email the information below to royalasiatickorea@gmail.com



NAME________________________________ MEMBER________ NONMEMBER_________

NAME________________________________ MEMBER________ NON-MEMBER_________

PHONE NO. (MOBILE) ______________________ (OFFICE / HOME) ____________________

☞ Upon confirmation, make your payments on or before Wednesday, February 8, 2017 to the following account: SHINHAN BANK ACCOUNT # 100-026-383501 (RAS-KB)


Contact Us

Royal Asiatic Society Korea Branch
Room 611, Korean Christian Building, Daehak-ro 19 (Yeonji-dong), Jongno-gu, Seoul 03129
[03129] 서울시 종로구 대학로 19 (연지동) 한국기독교회관 611호

Office is normally open as follows:

Mondays, Tuesdays, Fridays & Saturdays:
                                   10:30 a.m. to 5:00 p.m.
Wednesdays & Thursdays: 2:30 p.m. to 5:00 p.m.

Please call before your visit.
Phone (02) 763-9483 FAX (02) 766-3796

Email - royalasiatickorea@gmail.com

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