The Art of Traditional Makgeolli Fermentation

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  Food and Wine on Mon, Oct 19th, 2026 by Chicago Sun-Times
      Locale: UNITED STATES

The Craft of Makgeolli

Makgeolli is characterized by its milky appearance and a flavor profile that typically balances sweetness, acidity, and a slight effervescence. Unlike clear rice wines like Cheongju, Makgeolli is unfiltered, retaining the rice solids that give it its distinct texture and nutritional profile. The process is one of careful fermentation, utilizing rice and a fermentation starter known as nuruk.

At Yido Makgeolli Brewery, the focus is on the meticulous control of these traditional processes. The production of high-quality Makgeolli requires a delicate balance of temperature and time to ensure that the natural yeasts and molds in the nuruk convert the rice starches into alcohol and organic acids without compromising the beverage's freshness. By establishing a local brewery, Peter Chung is aiming to provide a product that avoids the degradation often associated with long-distance shipping and preservatives used in commercial exports.

Peter Chung's Vision

Peter Chung serves as the central figure in this operation, bridging the gap between ancestral Korean brewing traditions and the modern American urban environment. The vision for Yido extends beyond mere production; it is an effort to elevate the status of Korean spirits in the United States. For too long, Korean alcohol has been relegated to the background of K-BBQ dining experiences, often viewed as a complementary side rather than a standalone craft product.

Chung's approach emphasizes transparency and craftsmanship. By bringing the brewing process to Chicago, Yido allows for a level of agility in flavor profiling and quality control that is impossible with imported goods. This localization allows the brewery to iterate on recipes that appeal to a broad palate while remaining rooted in the fundamental principles of Korean fermentation.

Cultural and Culinary Context

The timing of Yido's establishment aligns with a broader global trend of increasing interest in Korean culture, ranging from cinema and music to gastronomy. As the Chicago community becomes more familiar with the complexities of Korean cuisine, there is a corresponding demand for beverages that pair authentically with these bold flavors.

Makgeolli is traditionally paired with savory pancakes (pajeon) or spicy stews, as its creamy texture and slight sweetness act as a palate cleanser and a counterpoint to heat and oil. The presence of a local brewery like Yido provides a unique opportunity for local chefs and restaurateurs to source fresh, artisanal rice wine, potentially sparking a new wave of culinary pairings within the city's dining scene.

Impact on the Local Beverage Market

Integrating a traditional Korean brewery into Chicago's competitive beverage market represents a bold step in diversifying the city's alcohol offerings. While the craft beer movement has saturated much of the market, the "craft fermentation" space—including kombucha, cider, and now artisanal rice wine—offers a new frontier for enthusiasts.

Yido Makgeolli Brewery stands as a testament to the viability of niche, culturally specific beverage production. By focusing on the purity of ingredients and the slow art of fermentation, Peter Chung is not only introducing a new drink to the city but is also contributing to the preservation of a cultural heritage through a modern, entrepreneurial lens. The success of Yido may pave the way for other traditional international breweries to establish a foothold in the American Midwest, further enriching the region's gastronomic diversity.