Makgeolli And Soju Tasting Class In A Brewery

About This Crawl

A tasting class for makgeolli and soju held at a brewery in Seoul, with a guide walking through production, styles, and how to drink them correctly. This is structured education with samples rather than a drinking session with framing.

What to Expect

Makgeolli is produced by fermenting rice with nuruk, a wheat-based starter culture, and the resulting liquid is milky, slightly fizzy, and between 6% and 8% ABV. At a brewery setting, you see the process rather than just tasting the output. The difference between fresh makgeolli (cloudy, lively) and the commercial bottled versions is noticeable. Soju tastings in this format typically cover regional variations: Andong soju, produced in North Gyeongsang province, is aged and stronger (45% ABV) compared to the light mass-market Jinro or Chamisul you see everywhere at 16-25%. The guide contextualises what you are tasting rather than listing facts. The class runs roughly 90 minutes to two hours. You will taste several varieties, probably with small food pairings. The setting is educational enough that you leave knowing something specific, not just vaguely pleasantly drunk.

Who It's For

People with an interest in Korean food culture who want to understand what they have been drinking. Works particularly well as an afternoon or early-evening activity before dinner.

Tips

Eat something beforehand. Tasting multiple spirits on an empty stomach compresses the learning and expands the headache.
Ask about Andong soju specifically if the class does not include it. It is the most distinctive regional variant.
Bottled makgeolli from a supermarket costs around ₩1,500-2,500. After this class you will understand why brewery-fresh tastes different.
The class is usually conducted in English with some Korean terminology. Do not worry about pronunciation; the guide expects this.
If you want to buy bottles to take home, airport security regulations apply. Makgeolli does not travel particularly well.