"These are really quality drinks but were really underrated by many people, and previous commercial breweries could be somewhat to blame in terms of marketing and quality," Koh said in an interview with The Korea Times, Monday, at the brewery in Seongsu-dong, eastern Seoul. Two young entrepreneurs at Hangang Brewery, Koh Sung-yong and Lee Sang-woo, are striving to challenge these notions by "rewriting the standards" and offering the real taste of makgeolli. This mass-produced modern makgeolli has resulted in stereotypes today that the drink is old-fashioned, cheap, mediocre and gives the worst hangovers. And throughout its long history, it has undergone changes, from being traditionally homebrewed during the 1392-1910 Joseon Kingdom to being mass-produced in factory breweries starting in the 1910-45 Japanese colonial rule of Korea. Makgeolli, a cloudy white rice-based beverage, is one of the country's oldest alcoholic drinks. Using locally sourced rice, Seoul-based brewery produces additive-free, homemade-style drinks Co-founders of Hangang Brewery, Koh Sung-yong, left, and Lee Sang-woo / Courtesy of Hangang Brewery
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