Hi and welcome,
in todays episode I am joined by two experts in all things Makgeolli:
Misha and Masha from Brewery Gevel in Amsterdam.
Together we explore why they went into Makgeolli production, what you can expect when you join one of their tastings as well as the heart and soul of Makgeolli: Nuruk.
Not easily to obtain Nuruk is: so we also talk about the practical side of producing your own nuruk and the problems one might encounter. But also the possibilities
to add terroir.
If you want to try their creations firsthand: they will be joining the winter edition of the Carnivale in Brussels. Definite recommendation from me.
Brewery Gevel (Web, Insta)
Carnivale Brettanomyces
Also now in December:
!Carnivale Brettanomyces bruxellensis!
Plus for the micobial content of Makgeolli:
Microbial community changes in Makgeolli during brewing
Functional insights into microbial communities of Korean traditional rice wine (makgeolli) during fermentation