Makgeolli
Korea's milky rice brew. A thousand years of tradition.
Korea's oldest brew — milky, effervescent, and made from rice fermented with nuruk. Ladled from communal pots into wide sabal bowls, makgeolli has been shared for over a thousand years. From traditional dongdongju to modern craft interpretations, it's a living tradition.
3 styles · Best in a Sabal Bowl
1 Makgeolli beer in BREWTANICA™, each one read from a real label.
Styles within Makgeolli
Each with its region of origin.
Cheongju
KoreaFiltered, clarified top portion of the makgeolli mash. A refined version—cleaner, more delicate, closer to sake in presentation. Often confused with sake by Westerners, but the rice-nuruk fermentation is Korean through and through.
Dansul
KoreaSweet, lower-alcohol makgeolli (dan = sweet). Shorter fermentation, more residual sugar, approachable for first-timers. Often fruit-infused in modern craft versions. Korea's gateway into the makgeolli family.
Dongdongju
KoreaMakgeolli with small rice grains still floating on top (dongdong = floating). Less filtered, slightly sweeter, often homemade. The visible rice is the marker. Served at traditional Korean restaurants in wide bowls for sharing.