iCing Sparkling Makgeolli

Only because this is supposed to be a homebrew blog (or at least about beer) I feel I should explain the rules are being broken since I'm living in Korea for the next year. I don't drink much besides beer, so these kind of posts won't happen often, but I've never had makgeolli before and I couldn't help myself.

Makgeolli is brand new to me since it's native to Korea. It's made from a mixture of wheat and rice, which gives its milky, off-white color. The interwebs say it's made by fermenting a mixture of boiled rice, wheat and water, and is about 6–8% alcohol by volume, which is great info to have since I couldn't read much of anything on the can.

Something like an alcoholic Squirt, this sparkling makgeolli has a fantastic blend of citrus, sweet, and sour. The body is similar to that of a slightly milky and under-carbonated soda; which sounds horrible, but pulls off an incredibly smooth finish. There's a slight sourness up front that lingers long after the punchy sweet and citrus are gone.

This is most definitely going to find its way into my tiny fridge quite often here.