Heritage methods of producing beverages adjacent to beer and wine have for many years been dismissed, marginalized, and even repressed. However, in our current moment, some of these traditions are gaining traction not merely as peculiarities or niche interests, but as viable heritage based products that help push the larger trajectory of the beverage industry towards a more diverse and inclusive future.

In its seven year journey to what it is today, Hana Makgeolli has introduced traditional Korean sool to the beverage world using an education-based approach to both branding and service. The goal? To lay a strong foundation for the long term legitimacy of the sool category in a world in which it has previously been overlooked. By using traditional methodologies, accurate terminology, offering targeted and culturally attentive tasting notes, and producing a diversified product line that responds to both the history and future of sool, Hana Makgeolli may act as an example for how other heritage beverage companies can operate authentically and competitively.

In this session, Alice Jun will speak on the traditional methodologies utilized at Hana Makgeolli while paying particular attention to how the lessons, practices, and ethos of Hana Makgeolli might offer a framework for other heritage producers to not only become accepted as marginal parts of the beverage world, but celebrated for all that they offer.

We encourage you to drink along! Please us the code “BREWSEUM22” for 10% off your order on nationwide shipping or local pickup & delivery stores. (This single-use code will be active from October 10th through November 13th.)

Alice Jun is the founder and brewer at Hana Makgeolli, the first domestic traditional Korean rice wine brewery, based in Brooklyn, NY. Alice is a champion for authentic Korean food and drink and started Hana Makgeolli as a passion project to deepen the discipline of home brewing handed down to her from her father. Since bringing Hana Makgeolli to market in September 2020, Alice continues to brew and educate others on the principle that traditionally made Korean sool has the requisite depth - in its history, methodologies and flavor - to be a loved and respected category.

Image courtesy of Rae French.

THIS SESSION IS SUPPORTED BY:

MELISSA O’MALLEY