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.

How It Works:

Beombeog Class (범벅)

Half-Cooked Rice Mash for Multi-Stage Brews

Beombeog is the smooth, half-steamed rice mash that helps your brew start strong. In this class, you’ll learn how to make Beombeog with the right texture and moisture so your fermentation kicks off clean, active, and flavorful.

What You'll Learn:

Proper water ratios and steaming time
Simple texture cues to know when it’s ready
How Beombeog shapes sweetness and fermentation
Easy seasonal adjustments for consistent results

Juk Class (죽)

Silky Porridge Method

Juk is a warm, silky rice porridge used to create fuller, smoother brews. In this class, you’ll learn how to make Juk with the right texture and thickness so your batches develop a soft body, balanced flavor, and steady fermentation.

What You'll Learn:

How Juk shapes mouthfeel and overall character
Brewing Makgeolli and Yakju using the Juk method
Brewing Juk-based Makgeolli & Yakju
Preparing traditional infused recipes using Juk (herbs, flowers, seasonal additions)

Baeksolgi Class (백설기)

Steamed Rice Cake Brewing for Premium Flavors

Baeksolgi uses fully steamed rice cake to create a clean, rounded sweetness and a naturally smooth body. In this class, you’ll learn how to steam, cool, and crumble Baeksolgi the traditional way so your ferments develop the soft flavor profile and gentle fermentation character this method is known for.

What You'll Learn:

Proper water ratios and steaming time for firm, even Baeksolgi
How to cool, dry, and crumble rice cake for ideal fermentation
How Baeksolgi-based brews develop sweet and savory flavors
Seasonal and temperature adjustments for consistent results

Gummeontteog Class (구멍떡)

Unique Traditional and Dessert Makgeolli

Gummeontteog is a traditional ring-shaped rice cake used in regional brews, especially in Jeju and coastal areas. Its dense, chewy texture and slow hydration create a deeper, fuller sweetness in fermentation, making it ideal for dessert-style or specialty Makgeolli.