Makgeolli, also known as Korean rice wine or Takju, is a traditional Korean alcoholic beverage that has recently gained popularity outside of Korea along side it’s distilled counterpart Soju. Some people may wonder whether Makgeolli is considered to be a type of beer. Here we’ll explore the characteristics of Makgeolli and compare it to beer to determine whether it can be considered a type of beer.
Makgeolli is made by fermenting rice, water, and nuruk (a type of Korean fermentation starter) for several days. The resulting beverage has a milky white color and a slightly sweet and sour taste. More recently, as with Soju, it’s become common to flavor Makgeolli (eg mango, blueberry, etc). It is typically enjoyed with a meal and is often served in a bowl or cup. Makgeolli typically has an alcohol content of around 6-8% with the more mass produced fruity Makgeolli coming in closer to 3% abv.
One way in which Makgeolli is similar to beer is that it is made from fermented grains. In the case of Makgeolli, the main ingredient is rice, which is fermented to create the finished beverage. In the case of beer, the main ingredient is typically barley or wheat, which is also fermented to create the finished product. The classic definition of beer is a drink created through brewing and fermenting “starches”, but a more modern definition includes brewing and fermenting “hops”, so whether it falls into this category is a matter of local laws and regulations. In some places who use the latter definition, Makgeolli falls into the “rice wine” category.
The two beverages are also classically enjoyed differently. Makgeolli is typically enjoyed with a meal, while beer is often enjoyed on its own or with snacks.
In conclusion, Makgeolli can be considered a beer if depending on the definition used for “beer” by your jurisdiction. If it involved brewing and fermenting starches then it is a beer, but if it involved brewing and fermenting hops then it is not a beer.