Interview originally conducted in Korean
Do you prefer your makgeolli the traditional way? Or are you the type to experiment with unusual flavours?
One Vancouver-based brewery is doing both.
VanMakgeolli is making a name for itself with its unique take on the rice wine, combining it with a variety of flavours such as peanut, strawberry, chestnut, green grape, and more.
We sat down with VanMakgeolli owners Changyu Lee and Sora Ham to discuss the process and what it’s like to start a makgeolli brewery in North America.
Starting VanMakgeolli: From Basic to Classic
When Changyu and Sora heard about Canada’s first Korean rice wine brewery located in Langley, BC, they saw it as an opportunity to settle down in Canada, carry on the name, and open their own brewery in Surrey.
VanMakgeolli got its start in 2003, however, VanMakgeolli is where it is today after the owners took a chance on the business three years ago.
Changyu wasn’t a big wine fan from the beginning. However, he opened the brewery hoping to share his beloved rice wine with the community. Now, Changyu and Sora are the biggest Makgeolli experts in town. They’re also heavily involved in the process from the beginning from making the drink to interacting with customers.
“There was little interest in Korean rice wine from the public at first,” recalled Changyu. “Actually, it was more so because it was difficult connecting with the new community and figuring out what people want.”
But he confessed that he’s a passionate person with “a clear goal.”
So he tried again by listening to people around him and taking notes on their preferences.
“People really inspired me to get creative and make new makgeolli flavours,” said Changyu. “Was making the new flavours easy? No, but I did it through trial and error.”
It was an even steeper learning curve as he said he had no knowledge in the process of making the drink.
“I didn’t even fathom how difficult it would be to make new flavours,” he admitted. “I simply thought, ‘Oh, why not?’”
Changyu and Sora said that they’re grateful for their customers’ feedback. They said that they’re also the only Korean rice wine brewery in BC since they prioritize learning and growth.
“I was able to challenge myself and create new flavours because VanMakgeolli is the only Korean rice wine brewery in BC and there was no pressure from other competing markets,” explained Changyu. “My customers also gave us feedback on our rice wine quickly and I just kept making makgeolli over and over again to create the perfect makgeolli that suits people’s taste.”
An emphasis on quality
For Sora, the focus is on making the best kind of makgeolli they can make.
“Not all makgeolli is the same,” she said. “We take pride in the high quality premium rice we use to make our makgeolli as we really care about people’s health.”
There are only three main ingredients required to make makgeolli: rice, malted rice (yeast), and water. Because malted rice acts as yeast for fermentation and is 100% natural, it makes makgeolli rich in lactic acid and essentially, probiotic.
In fact, a 2021 research paper published by the Korea University of Technology and Education shows that the drink has “potential health benefits.”
Lactic acid is produced during the fermentation process of many healthy foods, including yogurt, kimchi and miso. As a result, makgeolli could offer many health benefits to our digestive system, immune system, and aging process.
Makgeolli for beginners and veterans
If you’re a first-timer when it comes to makgeolli, Changyu offers some suggestions.
“Classic original Korean rice is always the best for those who are new to the makgeolli culture because it feels like a hearty Korean meal,” he said. “But, if you want to challenge yourself to something more unique, I would definitely suggest strawberry-flavoured makgeolli just because it tastes more like dessert.”
For the more adventurous makgeolli enthusiasts, Changyu suggests one of his favourites.
“Chestnut flavour is extremely unique, but it’s also one of my go-to,” he said.
VanMakgeolli offers different unique flavours, such as peanut, strawberry, chestnut, green grape, and more. Each one also contains the actual ingredients in the wine.
As for pairing makgeolli with food, it’s all about finding the right match depending on each person’s preferences.
“In Korea, seafood pancakes rank first, followed by acorn jelly (dotori-muk), and then, a dish of tofu and kimchi,” said Changyu. “All of these dishes pair nicely with makgeolli because makgeolli is essentially rice and it’s like you’re eating a regular Korean meal. So I personally like to pair makgeolli with side dishes that are regularly eaten with a bowl of rice.”
Changyu and Sora actively promote Korean culture through their passion for makgeolli to the Vancouver community. In partnership with the Korean Consulate in Vancouver, they held a workshop for those interested in the makgeolli-making process.
Makgeolli might be part of an old tradition but for Changyu, there’s always something new to learn about the drink.
“I go on business trips to Korea to learn more about making makgeolli and new trends and I learned that there are more than 1,000 makgeolli flavours,” he said. “I want to learn as much as I can from Korea and spread happiness to the people in Vancouver through makgeolli.”
VanMakgeolli is available for delivery or pick up. Order online at https://www.vanmak.ca/ or visit their store at 10316 152A St, Surrey, BC V3R 4G8.
Make sure to check their instagram @van_makgeolli for their updates on new flavours, sales, and giveaways.