|Description||Makgeolli is traditional Korean alcoholic beverage made from rice fermented by nuruk culture. You will get basic info on this art, taste the samples and learn at hands on workshop to prepare your own.|
|Website(s)||https://foodhackingbase.org/wiki/Recipe:Makgeolli brewing manual - short workshop form|
|Tags||brewing, rice beer, probiotic, rice, alcohol, food hacking base|
|Language||en - English |
en - English
|Related to||Projects:Fhb probiotic drinks everywhere|
|Starts at||2015/08/13 14:00|
|Ends at||2015/08/13 16:00|
This workshop is about preparation of alcoholic beverage called Makgeolli (막걸리). You will learn how to prepare your rice so it is optimal for inoculation with the fermentation culture called nuruk (누룩). You will also help to harvest the brew and taste this and several other brews to get better idea about the appropriate flavour. You will obtain manual and nuruk culture for your first batch or two.
Makgeolli (막걸리) is a traditional Korean alcoholic beverage made from variety of rice types and nuruk (누룩) culture. In this workshop we will prepare the single fermented makgeolli called "Takjangdzu (단양주)". We will focus on a proper rice preparation which includes intensive washing, drying and steaming (or boiling), cooling and subsequent inoculation of the rice with the active culture in this case nuruk. If everything goes well we will also harvest the takjangdzu which was already pre-prepared and taste it. The alternative options to using nuruk as a fermentation starter will be discussed, suggesting either kōji (Aspergillus oryzae) or yeast (Saccharomyces cerevisiae). The workshop will take approximately 2 hours, the ingredient costs etc. should be within €5-10, if you chip in more that would be appreciated we will use the extra cash for our future projects, as usually no one will be turned away for lack of funds. You will be leaving with your batch and fermentation starter for your next one or two experiments.
Please sign in to participate in this workshop, spots are limited, first come, first served.
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