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Learn to brew and taste authentic makgeolli in a hands-on class in Hyehwa, Seoul. This 2½-hour workshop covers fermentation basics, rice preparation, and offers a tasting plus an option to take home a bottle or kit.
Learn to brew and taste authentic makgeolli in a hands-on class in Hyehwa, Seoul. This 2½-hour workshop covers fermentation basics, rice preparation, and offers a tasting plus an option to take home a bottle or kit.
The brewery door opens onto Hyehwa's narrow street and the air is thick with the warm, yeasty scent of rice fermentation. Inside, stainless vats and wooden ladles sit alongside jars of nuruk—traditional fermentation starter—while a local specialist walks a small group through the rhythm of washing, steaming, and inoculating rice.
Verified experiences and guided adventures in the surrounding area.
Operated by The Sool Company · Seoul, Seoul
The brewery door opens onto Hyehwa's narrow street and the air is thick with the warm, yeasty scent of rice fermentation. Inside, stainless vats and wooden ladles sit alongside jars of nuruk—traditional fermentation starter—while a local specialist walks a small group through the rhythm of washing, steaming, and inoculating rice.
Makgeolli is Korea’s rustic, slightly effervescent rice wine—a working-class drink with roots in agrarian ritual and everyday tables. In a focused 2½-hour workshop you move from tasting to technique: brief history of sool traditions, the science of lactic fermentation, hands-on rice preparation, and the final filtering that yields makgeolli’s cloudy texture. The Sool Company in Hyehwa runs this as a functional brewery class, led by instructors steeped in contemporary Korean craft brewing.
Hyehwa itself sits in Jongno, a district where theater culture and university life meet old Seoul alleys—easy to reach by subway and a short walk from Marronnier Park. The practical part of the class covers sanitation, temperature control, and basic souring profiles you can replicate at home; tasting portions and a bottle or kit option are included.
Expect a small-group, standing-format session geared to beginners: bring closed-toe shoes, clothes you don’t mind staining, and a notebook if you plan to keep recipes. The workshop is ideal for curious food travelers and homebrewers who want clear, repeatable technique rather than folklore. Public transit access makes timing simple—arrive 10 minutes early to get settled and ask about take-home ingredient kits.
easy.
2–3 hours.
Low: mostly standing and light manual activity; suitable for most adults in normal health
No—this class is designed for beginners and focuses on fundamentals and hands-on practice rather than advanced techniques.
Yes, a tasting of homebrewed makgeolli is included; you’ll have the option to purchase a bottle or a basic take-home kit after the class.
Sessions are small-group format, generally capped at around 20 participants to ensure hands-on guidance.
Inform the instructor in advance—tasting is optional and staff can accommodate by skipping alcohol samples during the session.
Makgeolli has been a staple of Korean agrarian life for centuries, historically served by farmers; modern craft breweries have revived and diversified styles across Seoul.
Many small Korean breweries emphasize local rice sourcing and reduced packaging; bringing reusable containers for bottles helps cut single-use plastics.
The Sool Company operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
The brewery door opens onto Hyehwa's narrow street and the air is thick with the warm, yeasty scent of rice fermentation. Inside, stainless vats and wooden ladles sit alongside jars of nuruk—traditional fermentation starter—while a local specialist walks a small group through the rhythm of washing, steaming, and inoculating rice.
The brewery door opens onto Hyehwa's narrow street and the air is thick with the warm, yeasty scent of rice fermentation. Inside, stainless vats and wooden ladles sit alongside jars of nuruk—traditional fermentation starter—while a local specialist walks a small group through the rhythm of washing, steaming, and inoculating rice.
Makgeolli is Korea’s rustic, slightly effervescent rice wine—a working-class drink with roots in agrarian ritual and everyday tables. In a focused 2½-hour workshop you move from tasting to technique: brief history of sool traditions, the science of lactic fermentation, hands-on rice preparation, and the final filtering that yields makgeolli’s cloudy texture. The Sool Company in Hyehwa runs this as a functional brewery class, led by instructors steeped in contemporary Korean craft brewing.
Hyehwa itself sits in Jongno, a district where theater culture and university life meet old Seoul alleys—easy to reach by subway and a short walk from Marronnier Park. The practical part of the class covers sanitation, temperature control, and basic souring profiles you can replicate at home; tasting portions and a bottle or kit option are included.
Expect a small-group, standing-format session geared to beginners: bring closed-toe shoes, clothes you don’t mind staining, and a notebook if you plan to keep recipes. The workshop is ideal for curious food travelers and homebrewers who want clear, repeatable technique rather than folklore. Public transit access makes timing simple—arrive 10 minutes early to get settled and ask about take-home ingredient kits.