Makgeolli: History, Culture, and Modernity

Registration required. Must be 21 years and older to attend.

Join us for an exploration of makgeolli (막걸리), Korea’s oldest alcoholic beverage. Often dismissed as a simple “farmer’s drink“ (nongju), this milky, off-white drink is actually a “liquid artifact“ that mirrors the tumultuous history of Korea itself. Rajiv Aggarwal and Jung-Sun Cho of JS Brewery will guide the audience through the beverage’s history, science, and modern renaissance as a craft drink and wellness trend.
First, you’ll learn about makgeolli’s golden age in the Joseon dynasty, a time when homebrewing (gayangju) flourished with hundreds of unique family recipes. We’ll trace its dramatic decline during the 20th century—first through the Japanese colonial criminalization of homebrewing in 1909 and later through the post-Korean war rice ban of 1965. This later ban forced brewers to use wheat and artificial sweeteners, birthing the big white bottles of “industrial“ makgeolli and little green bottles of soju.
Then, we’ll decode the science behind the cloudy elixir. You’ll learn about the three basic ingredients behind traditional makgeolli. And you’ll find out how the refined cheongju (clear wine) and the sediment-rich takju (cloudy wine) are separated from the same fermentation mash. We will also discuss the critical role of nuruk, a wild fermentation starter that provides the drink’s signature terroir and rustic charm, unlike the single-mold koji used in sake.
Finally, we’ll examine the modern Makgeolli Renaissance. Driven by a newfound appreciation for craft authenticity and the wellness trend, makgeolli has reclaimed its place in modern culture. We’ll explore its dual role in “inner and outer beauty“—from the gut-healthy probiotics in unpasteurized brews to galactomyces found in K-Beauty products.
About JS Brewery
“Born in Korea, Made in Maryland,“ JS Brewery is a family-owned craft brewery dedicated to reviving the 1,000-year-old tradition of Korean rice wine. Located in Columbia, MD, the brewery operates on the philosophy of “Just, Sincerity, Journey, and Soul,“ ensuring that every bottle is a genuine expression of Korean heritage.
Unlike mass-produced varieties, JS Brewery specializes in saeng (fresh/unpasteurized) makgeolli, which retains live probiotics and natural effervescence without the use of artificial sweeteners or preservatives. Their signature brews are handcrafted in small batches using only three pure ingredients: rice, water, and nuruk (traditional fermentation starter).
Rajiv Aggarwal is an engineer and former tech director (Coupang, Netflix, Samsung) turned certified brewer. Rajiv earned his Makgeolli Brewing Certification in Seoul (2024) to master the technical art of fermentation.
Jung-Sun Cho is a PhD scientist in Neuroscience and Biomedical Science. Jung-Sun brings her scientific expertise to the brewing process, having also earned her brewing certification in Seoul (2022).
JS Brewery products will be available for tasting.

Images courtesy of JS Brewery.

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