Learn and Craft Makgeolli in a Traditional Brewery

Makgeolli classes are interesting because you do not just watch, you make. In this 2-hour session at Baekusaeng Makgeolli in Ahyeon Market, the founder, Joe Kim, teaches you how rice wine actually gets built, then you taste your way through the differences that matter. I especially like the hands-on brewing part, and I like that you get craft vs commercial comparisons instead of one-note drinking. One catch: it is a lot of sampling packed into a short time, so you will want to plan on being tipsy, not behind the wheel.

The instructor, Joe Kim, is the real deal: a traditional Korean alcohol sommelier and the makgeolli brewery owner. He brings theory, history, and practical choices together, while you work with the tools and ingredients that turn into your own homemade batch. The class is small, limited to 10 people, but it can still feel a bit crowded because it is a tight, active 2-hour flow inside a working brewery market space.

Key things I think you will like

• Joe Kim teaches the how and the why, not just a demo
• Craft vs commercial makgeolli tastings make the comparisons click
• Blind tastings plus soju sampling sharpen your palate fast
• You make your own makgeolli and take steps toward becoming an at-home brewer
• You leave with about 1.5 liters to ferment (or a finished bottle if you cannot take it)

Entering Ahyeon Market, and finding Baekusaeng Makgeolli

Your class meets at 백구생 (Baekusaeng Makgeolli), inside Ahyeon Market in Mapo-gu, 아현동 346-35. This matters because you are not commuting to some separate museum room. You are learning where the brewing life happens, right inside a traditional market setting.

If you are coming by subway, use Ahyeon Station (Line 2), Exit 4. From there, head straight until you see Mega Coffee, then turn left and continue straight. You should spot the market entrance on the left, and you are looking for the shop logo.

If you prefer bus or taxi, go to 웨딩타운버스정류장 (Wedding Town bus stop). Then walk in from there. There is no pickup from the subway station, so plan to arrive a few minutes early and get your bearings.

Practical note: the venue is inside the market. That is great for atmosphere, but it also means your shoes matter and you should expect close quarters during tastings and prep.

Joe Kim’s class vibe: theory, history, and real technique

This is not a lecture that turns into a short photo break. The session is designed to move you from makgeolli taster to someone who can talk brewing choices with confidence.

Joe Kim is the brewery founder and a Korean Alcohol Sommelier. He also authored an English guide to home brewing Korean rice wine, so you can tell he is comfortable translating tradition into clear steps for non-Korean speakers.

You learn through a mix of:

• explanations of ingredients and tools
• theory and history (the backdrop for what you are doing)
• active making of your own homemade makgeolli
• tastings, including blind tastings
• side-by-side sampling, including soju

One of the best parts is that you do not only get a list of facts. You taste while learning. That is how it sticks.

Craft vs Commercial Makgeolli tastings that actually teach

A lot of drink classes give you samples and call it education. Here, the tasting is structured around real differences.

Early on, you learn the differences between Craft and Commercial makgeolli, then you sample. That comparison is key because commercial makgeolli can be consistent and predictable, while craft tends to show more variation from batch to batch and from ingredient choices.

You also get tasting time that builds your instincts. The blind tastings are especially useful because they make you focus on aroma, mouthfeel, and flavor rather than brand familiarity. That is the kind of training that helps later when you are choosing makgeolli at restaurants or markets.

A heads-up: the class includes multiple types and you are encouraged to be ready to drink and sample many styles. If you want a sober sightseeing afternoon right after, this is not the best pairing.

Making your own homemade makgeolli in the brewery

After the tastings, the class shifts into the part you will remember long after the flavors fade: you craft your own homemade makgeolli.

You are taught how to choose the perfect ingredients and how to select the right tools. Then you put that knowledge into action. The goal is not just to complete a step. It is to understand what you are doing and why.

In plain terms, rice wine brewing comes down to:

• what goes into the ferment
• what tools you use and how you handle them
• getting your batch on track during fermentation

Even if you have never brewed anything before, the structure is built for beginners. The reviews emphasize that Joe explains the process in detail, and that it is more of a class than a performance. You are not passive.

What I like about this section is that it turns makgeolli from something you buy into something you understand. And once you understand it, you can talk about quality instead of just liking or not liking it.

Blind tastings and soju sampling, side-by-side learning

The class does not treat makgeolli as the only drink on earth. You also do blind tastings and you sample soju.

That pairing is smart. Soju is often treated like a separate category, but tasting it in the same session helps you compare how different rice-based spirits and ferment profiles behave on the palate. It also helps you sharpen your sensory vocabulary.

The experience is designed so you deepen your understanding by tasting various Korean rice wines, not just one style. If you like tasting, this part is where you start thinking like a brewer and a judge.

Just remember, tasting plus brewing takes energy. Drink water when you can and pace yourself, even if you feel like you want to keep going.

What you take home: your fermentation kit (about 1.5 liters)

Here is the practical reason this class feels like real value. You do not leave with a PDF and good intentions. You take home your own makgeolli to ferment, with a yield of about 1.5 liters.

If you cannot take the vessel with you, they can provide a finished bottle instead. That is a helpful option for day-trippers or anyone traveling light.

They also ask you to bring a reusable bag to take your Makgeolli vessel with you. That is easy to forget, and it can save you stress at the end if you pack it in your day bag.

Plan ahead for home brewing reality. Fermenting takes time. This class is not magic, but it is a solid first step if you want to keep learning.

Price and value: $80 for a two-hour, small-group brewing class

At $80 per person for a 2-hour class, the price can feel steep if you expected a quick tasting only. But this setup is more than tasting.

You are paying for:

• small group size, limited to 10 participants
• instruction from the brewery founder, Joe Kim
• explanations of ingredients and tools
• time to make your own homemade makgeolli
• tastings of craft and commercial makgeolli
• blind tastings plus soju sampling
• light snacks
• a take-home fermentation batch, about 1.5 liters

In other words, you are not just sampling, you are buying a chance to learn a process you can repeat. That is why the hands-on part matters. The reviews you will read about this class tend to highlight Joe’s engagement and the fact that you are doing more than watching.

The only drawback on value is physical. People say the class can feel crowded in a short time. That is not a deal-breaker, but it is something to know if you hate tight spaces or you are sensitive to busy environments.

Getting there, timing, and why public transport wins

You avoid a mess when you go by subway. You also avoid the temptation to drive after sampling. The class specifically reminds you to be ready to drink and sample many types, so plan public transportation.

Duration is listed as 2 hours, and starting times depend on availability. So do not book this as a fill-in during a rushed day unless you are comfortable with a slightly flexible schedule.

Also note:

• Pickup from the subway station is not included
• Smoking indoors is not allowed
• Alcohol and drugs are not allowed

If you are the type who likes to plan precisely, arrive a little early so you can find the market entrance and the shop logo without stress.

Who should book this makgeolli class?

Book it if you want:

• a hands-on brewing experience, not a demonstration
• a serious tasting structure with craft vs commercial comparisons
• an instructor who can explain brewing choices in multiple languages, with Korean, Spanish, and English
• a take-home fermentation kit, about 1.5 liters

This is a great match for food lovers who like technique, not just taste. It also works well if you enjoy learning through doing.

Skip it if:

• you are pregnant (not suitable)
• you are under 21
• you are not willing to drink and sample during the class

If you fall into the first group and you can handle a busy, small-space 2-hour session, you will likely leave feeling like you learned something real.

Should you book Baekusaeng Makgeolli?

I think you should book if your goal is to learn how makgeolli works and go home with something tangible to ferment. The combination of tasting, theory, and making your own batch is what makes this class worth your time. Joe Kim runs it like a learning experience, not a show, and the small group setup keeps it engaging.

If you hate tight spaces, or if you want a completely sober activity, then look for another option. The class is short, active, and meant for people who are ready to taste.

FAQ

How long is the Learn and Craft Makgeolli class?

The class lasts 2 hours. Starting times vary, so you need to check availability.

Where exactly does the class start?

It starts at 백구생 (Baekusaeng Makgeolli) in Ahyeon Market, 마포구 아현동 346-35. You will find the shop logo inside the market.

What is the meeting point if I’m coming by subway?

Take Ahyeon Station (Line 2) and go to Exit 4. Walk straight to Mega Coffee, turn left, then continue until you see the market entrance on the left and the shop logo.

What do I get to take home?

You take home a makgeolli fermentation batch that yields about 1.5 liters. If you cannot take it with you, you can receive a finished bottle instead.

Is the class just tasting or do I make makgeolli too?

You do both. The class includes tastings of craft and commercial makgeolli, blind tastings, and soju sampling, and you also craft your own homemade makgeolli.

What does the $80 price include?

It includes explanation on ingredients and tools, making your own homemade makgeolli, craft makgeolli tasting, blind tastings plus soju sampling, light snacks, and the take-home makgeolli to ferment (about 1.5 liters).

Who is the class not suitable for, and what are the rules inside?

The class is not suitable for pregnant women and people under 21. Smoking indoors is not allowed, and alcohol and drugs are not allowed.