![]() ![]() While the rice beer was his first creation, Faulk decided to distill it to make soju. ‘Oh man! I am good at this! I am Korean!’ ” -David Faulk “The big thing for me was that it was a little confirmation of identity. For his makgeolli, he prefers it fizzy and sweet “like a moscato.” Faulk posits that this difference could be due to style choice. And while a majority of Korean-made makgeolli is fizzy, the American versions pour with little to no fizz. Màkku, also based in Brooklyn and credited as being “America’s first craft makgeolli,” brews in Korea. Later, cooled steamed rice and more nuruk are added and allowed to ferment further. Afterward, everything is pulled out, the rice is pressed and strained, and the makgeolli is bottled.Īmerica imports most of its makgeolli from Korea with only one other brewer- Hana Makgeolli in Brooklyn-making it in the United States. The mixture ferments, developing flavors. I really believe in our motto of ‘Set your own fucking course,’ and that’s what I did.” Making Award-Winning MakgeolliĪt his Los Angeles distillery and brewery, Faulk uses a two-stage process where the juk, a rice porridge, is mixed with Angma’s nuruk, a Korean fermentation starter used to make beverages such as makgeolli and soju. “That perfected product that took almost 15 years to arrive at, and many flat and conversely explosive products, is at the heart of Angma. “I was tweaking things here and there, discovering how to not make a lightbulb for the millionth time,” he says. His engineering mind gave him the drive and patience to nail down the process, particularly how to make it bubbly. “I thought, ‘Why don’t I try to make the rice beer that I remember and that even here in America they sell at every Korean grocery store and barbecue restaurant?'” he says.įaulk schooled himself on the traditional way of brewing makgeolli by reading books and articles, such as this pamphlet from the National Academy of Agricultural Science in Korea. It wasn’t until years later, after joining and retiring from the Marines and working as an engineer, that a desire to connect with his Korean heritage took hold. ![]() Although the beer-making process appealed to him as a mechanical engineering student, he says that while his beer was good, it wasn’t compelling enough to initiate a life change. ![]() | Photo courtesy of David Faulkįaulk was originally pulled into homebrewing more than 15 years ago. R&D for two final makgeolli at Angma Distillery. ![]()
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