For the same reasons makgeolli fell out of fashion in the '80s, it's now *on trend*.
it was cheap and accessible, unrefined and young, homemade in small batches and unpredictable. Characteristics now celebrated in our natural wines and craft kombuchas, these buzzwords have become aInterest in craft makgeolli has been renewed in Korea in recent years, with more and more microbreweries and tasting rooms opening . But Makku is one of the few, if only, brands of craft makgeolli available in America.
Instead of the more commonly used plastic liter bottles with crackly labels, Makku comes in crushable cans, with a design so minimally elegant, they feel like a parody of themselves and the trend they represent. Carol’s chosen to call Makku a “rice beer”—not because its A.B.V. categorizes it as one , nor out of a desire to capture part of the beer market, but because the descriptor is technically right.
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