Denise Rheault 233 Makgeolli Protagonist
Hi, I’ve been a happy member of the Facebook group “Susubori Makgeolli Brewer’s Club” for a year now. I love doing experimental brews and have done about 8-10 different flavors over this last year. Chestnut, Hazelnut and Lemon have been my most successful to date. I have only ever brewed using a traditional Onggi Hangari. Prior to my brewing history I studied Korean Culture and Cooking for 3 years and 1 year ago I spent a month in S Korea with my husband eating our way through the peninsula from Seoul to Busan and back attending a Temple Cooking class along the way. I am an administrator in two Facebook groups, “Korean Cooking” and “Plant-Based Cooking”. I’m looking forward to learning more about Makgeolli making.