Makgeolli For All Seasons

Master Seasonal Makgeolli Brewing

Learn the traditional techniques that Korean brewers have used for centuries to shape flavor, texture, and fermentation across every season. In this program, students go beyond basic brewing and discover how different rice preparations—Beombeog, Juk, Baeksolgi, and Gummeontteog—create completely different styles of makgeolli.

Master advanced techniques, explore creative recipes, and gain the confidence to brew Makgeolli perfectly suited to any time of year.

Take Your Brewing Further

In the Makgeolli For All Seasons program, students learn:

How each rice method changes the flavor and aroma of your Makgeolli.
Fermentation Stages theory, and brewing concepts.
Ingredients, Premium Cheongju, Aging Concepts.
Q & A session.

These preparation methods allow brewers to shape texture, sweetness, and fermentation speed with precision. Students gain tools to create brews for any season—lighter spring styles, robust winter brews, floral infusions, and more.

Whether you’re a beginner or an experienced brewer, this class will elevate your skills and help you create signature brews to enjoy all year long.

Why These Methods Matter

Rice Preparation Essentials

Beombeog + Juk

A perfect starting point for anyone new to traditional Korean brewing. This course teaches you how to prepare Beombeog, the half-steamed rice mash used as a base stage in many brews, and Juk, the silky porridge method that brings depth, softness, and balance to fermentation.

You’ll learn how these rice preparation methods shape the rice foundations used in multi-stage brewing. By the end, students gain the confidence to begin traditional methods and move naturally into more advanced recipes.

What You'll Learn:

How to prepare Beombeog and Juk with proper texture
How each method contributes to flavor, body, and fermentation development
When to use mash vs. porridge in different brewing style
How these foundations connect to seasonal and traditional recipes

Rice Cake Brewing Techniques

Baeksolgi + Gummeontteog

This package focuses on two traditional rice cake methods that create unique textures and flavors in Korean brewing. You’ll learn how to prepare Baeksolgi, a soft steamed rice cake known for its clean sweetness, and Gummeontteog, a dense ring-shaped cake that adds depth and a slower-developing richness to fermentation.

Students gain an understanding of how rice cake structure influences flavor development, and overall character in Makgeolli and other traditional brews. By the end, you’ll know how to apply these methods to create more distinctive, regional-inspired styles.

This course includes two sessions, each 2 hours long. When you book, you’ll select only the first session. After checkout, we’ll email you to schedule the second session at a time that works best for you.

What You'll Learn:

How to steam, cool, and crumble Baeksolgi for brewing
How to prepare, dry, and use Gummeontteog for deeper, fuller flavors
How rice cake density affects sweetness, body, and ferment activity
How these techniques connect to regional and dessert-style recipes

Full Rice Techniques Course

Master Every Rice Technique Used

This comprehensive course brings together all four traditional rice preparation methods used in Korean brewing: Beombeog, Juk, Baeksolgi, and Gummeontteog. Students learn how each technique shapes texture, sweetness, and fermentation character across a wide range of brewing styles, from clean and refreshing to deep and dessert-like.

By exploring every method side-by-side, you’ll develop a complete understanding of how rice handling influences flavor and structure in multi-stage and traditional brews. This is the most in-depth path for anyone who wants a strong technical foundation and the ability to create diverse, seasonally inspired recipes at home.

This course includes three sessions, each 2 hours long. When you book, you’ll select only the first session. After checkout, we’ll email you to schedule the second session at a time that works best for you.

What You'll Learn:

How to prepare all four major rice methods used in traditional brewing
How different textures — mash, porridge, soft cake, and dense cake — influence fermentation
When and why to choose each method for different brewing goals
How to combine techniques for layered, multi-stage recipes