Makgeolli Makes Splash as Beer Alternative

A 2,000 year old Korean rice-based, slightly fizzy hard drink called Makgeolli is beginning to trend in the US canned beverage alcohol segment. Pronounced “mahk-oh-lee,” the Korean delicacy is a filtered drink made from rice. It typically averages between 5 to 8 percent ABV.

Makgeolli is sometimes called drunken rice or Makcohol in English. 

“Makgeolli is an alternative to craft beer, natural wine and sake,” Alice Jun, co-founder of Brooklyn’s craft makgeolli brewery Hana Makgeolli says. “And really it’s at the intersection of those three categories.”  She and business partner John Limb have worked together to create consistency in artisanal makgeolli.

The drink is unfiltered, and described as having a “milky-white appearance, full-bodied, slightly fizzy mouthfeel and a sweet, tangy flavor profile,” according to Gear Patrol.  

Makgeolli Popularity in US

The rapid rise of hard seltzer in the US has spawned the popularity of several related canned boozy beverages.  Longstanding products such as ready-to-drink cocktails, hard teas, and wine spritzers are all seeing increased sales on seltzer’s coattails.

“While I was in Korea, I noticed that makgeolli was having a renaissance kind of movement in terms of going back to its roots,” Carol Pak, founder of canned craft makgeolli brand Makku, says.

Launched in 2019, Makku stakes claim as America’s “first craft Makgeolli.”  As Hana Makgeolli launched in 2017, perhaps Makku is the “first canned craft Makgeolli.” It is all-natural and made from 100% Korean ingredients.

“If you’re imagining a traditional beer, think again,” the beverage company says on its website.  “Makgeolli is Korea’s oldest alcoholic drink and—in our opinion—the most delicious. Pop a cold one open and experience a soft, creamy body with an addictive hint of sweetness.”

Makku is available in three flavors: Original, Blueberry, and Mango. A Passion Fruit flavor is also in the works and currently available for pre-sale.  Each 12 oz. can contains 6% ABV. Makku is available by the can or in a variety 24 pack.

Nuruk Gets it Started

The unique drink is typically made from water, rice and nuruk, a traditional Korean fermentation starter made from yeast, grains and microorganisms.

The grain used to form the cake is most commonly wheat-based, but is also made with rice or barley. Nuruk was traditionally prepared on a small scale by Korean families in the summer and fall months, but began scaled production in the 1920’s.

Better-for-you Drink

Part of makgeolli’s popularity is due to its better-for-you profile. As it is traditionally only lightly filtered, the Korean delicacy contains high levels of lactic acid and lactobacillus bacteria, similar to those found in yogurt. It also contains a good amount of dietary fiber.

“[A younger generation] is launching new brands and paying more attention to producing higher quality stuff. I noticed that a lot of fundamental characteristics about the drink was very similar to what was trending in the US,” said Pak.

Pak notes that Korean culture, and particularly its cuisine, are trending in the US, making it the right time to introduce a craft makgeolli.

“I thought that it would make sense to introduce a Korean alcohol, pairing with the rise of Korean cuisine, because sake really hit it off in America when Japanese food was on the rise,” Pak says.

The beyond beer space is big enough to accommodate many different tastes, and we can’t wait to try this ancient Korean tradition that is good for the gut.

Makku is available for sale online via Drizly.