Frequently Asked Questions
What is Makgeolli?
Makgeolli is a traditional Korean Rice Wine, naturally fermented and slightly sparkling.
What is your Makgeolli made from?
Our Traditional Makgeolli is made from three ingredients: Rice, Water and Nuruk
Where Can I Find Your Tasting Room/Sales Hours?
Our Tasting Room/Sales Hours are posted in 2 places:
- On our website at: https://jsbrewery.com/contact
- On Google at: https://maps.app.goo.gl/qYSw9c9rqwz2bvFz5
Please note that we are a small family run business and thus may be closed for family events (Centennial HS Volleyball!). But the hours posted should be accurate!
Is your Makgeolli Pasteurized?
No, our makgeolli is Unpasteurized. This preserves the health benefits of the naturally occurring and live probiotics. Due to this, our Makgeolli requires refrigeration.
“Industrial” makgeolli is pasteurized in order for it to be shipped unrefrigerated. The process of pasteurizing the makgeolli can change its taste.
What is the shelf life of your Makgeolli?
Our Makgeolli is “live” and thus continues to ferment, even while refrigerated. This can mellow some flavors while sharpening others. We recommend consuming within 2 weeks of purchase.
How Should I Store Your Fresh Makgeolli?
Keep it refrigerated and consume within a week of opening for best taste. Our fresh makgeolli is not pasteurized. Think of it like fresh Yogurt.
What is Your Availability?
Bottles brewed and available can be found on our website at: https://jsbrewery.com/batches
Does you Makgeolli contain additives or preservatives?
No, our makgeolli has no additives (colors, sugars, etc.) or preservatives. We brew traditionally.
What is Nuruk?
Nuruk is an all natural fermentation agent. Typically it is made from wheat which naturally produces enzymes for saccharification and fermentation.
Is your Makgeolli gluten-free?
Our Makgeolli contains trace amounts of gluten as our fermentation agent, Nuruk, is made from wheat.
Where can I buy your Makgeolli?
Our Makgeolli is available directly from our brewery. In addition, it will soon be in select Maryland locations. Stay tuned!
What is the sediment at the bottom of the bottle?
Our traditionally made Makgeolli is roughly filtered. This results in some nutritious particles in the final product. Over time, these particles can settle. Before opening we recommend gently shaking.
Danyangju? Iyangju? Samyangju?
Makgeolli can be fermented in stages. A single stage fermentation is called Danyangju. A 2 stage fermentation is Iyangju. And Samyangju is a three stage fermentation.
Each fermentation stage will add more complexity to the flavor as well as increasing alcohol.
How is your Makgeolli made?
We brew the traditional way. We use all natural ingredients. We make small batches and hand filter the results.
Is Makgeolli a Social Drink?
Yes. Makgeolli is a Korean Sool (술). Traditionally Makgeolli is enjoyed with friends while having food.
Can I Bring Food to your Tasting Room?
Yes, but please limit to smaller portions of food (안주/반찬), not big meals. We don’t have the facilities to accomodate large meals at this time (but maybe in the future). We are also considering “dinner nights” where we would have food catered that specifically pairs with our fresh makgeolli (생마걸리). If this sounds appealing then please write to us (info@jsbrewery.com) and let us know!
How is Makgeolli tied to Korean history?
Makgeolli has been produced for over 1000 years in Korea. First at home, then in factories and now in craft breweries. This was influenced by war, famine and regulations which changed over time.
What does JS Brewery Stand For?
We strive to build a community around Korean History and Culture associated with makgeolli. Educating people about the history and culture of makgeolli brewing and drinking is our passion. You can buy our fresh makgeolli and drink it here at the brewery - but we are not a bar (술집). As per Korean culture, we encourage drinking of our fresh makgeolli with friends, family and colleagues. Our makgeolli is a social drink meant to be shared with people over conversion.