Korea's brewing traditions on show
Bae Hye-jeong, president of the Korean Makgeolli Association, holds a bottle of makgeolli in front of shelves displaying different types of the traditional Korean alcoholic drink. / Courtesy of the Korean Makgeolli AssociationMakgeolli Festival to begin 3-day event at Jaraseom FridayBy Jon DunbarThe third annual Jarasum Makgeolli Festival will begin its three-day run Friday at Jaraseom, an island in Gapyeong, east of Seoul.The festival, organized by the Korean Makgeolli Association, offers tasting sessions, lessons, music performances and other attractions. Tents are available for rent for those who want to stay on the island.Makgeolli is classified as a type of takju, a chalky, opaque alcoholic concoction, and the name makgeolli refers to the filtration process. It originated as a midpoint in the process of making cheongju, or clear alcohol.During the 1392-1910 Joseon era, aristocratic families made their own cheongju, generating a byproduct high in alcohol and nutrients which they gave to servants and farmers.One of the small-scale alcoholic artisans planning to offer homebrew
Aug 29, 2017