"I used to explain it as 'nigori beer.' But that’s not even really right. Makgeolli isn’t rice wine, nor is it sake, nor is it beer. It’s its own thing," says Carol Pak, founder of Makku, America’s first canned craft makgeolli.
Brewed with the type of rice typically reserved for royal meals, rich with live cultures that keep it fermenting in the bottle, and clocking in at around 6 percent A.B.V., makgeolli feels primed to become the craft-beverage trend’s new cloudy and delicately fizzy poster child. But, just as 21st-century producers didn’t invent the piquette, rosé spritzers, and batched cocktails now so ubiquitously found in cans (though, spiked seltzer is definitely a product of our time), makgeolli has been around since 1 B.C.E.
from Food52 https://ift.tt/2S5meU7
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