Makgeolli: A Unique Korean Fermented Beverage
Makgeolli is a fermented alcoholic beverage. While wine and sake are also fermented drinks, what makes makgeolli different is that it's bottled without going through a filtration process. If you place makgeolli in the refrigerator undisturbed for more than a day, a white layer settles at the bottom of the bottle while the top becomes clear liquid. Before drinking, when you shake the bottle, it mixes into a milky white colour.
Living within makgeolli are lactic acid bacteria and yeast. This is why, with slight variations between manufacturers, makgeolli has a short shelf life of only 7-14 days. Even within this period, the taste changes depending on how many days remain before expiration.
Koreans find this characteristic of makgeolli charming, but it creates distribution limitations unlike other alcoholic beverages since it must be consumed quickly. Premium makgeolli varieties are made with higher alcohol content to extend shelf life (alcohol content above 14% inhibits the growth of most harmful bacteria), but even these versions only last between 3-6 months. Unlike wine or sake, makgeolli is not a beverage that can be stored for long periods.
Pasteurised Makgeolli: Solving Distribution Challenges
To overcome these distribution problems, "pasteurised makgeolli" was developed. Pasteurised makgeolli undergoes either high-temperature flash pasteurisation or low-temperature pasteurisation to halt the activity of microorganisms like yeast. While the filtration method differs from wine and sake, pasteurised makgeolli also goes through micro-filtration. After heat treatment, it's rapidly cooled and bottled in sterile conditions.
This process allows pasteurised makgeolli to maintain the same low alcohol percentage of around 6% (like regular fresh makgeolli) while extending its shelf life to about 6 months. Additionally, since the taste doesn't significantly change over time, each product can maintain consistent flavour. Unlike fresh makgeolli, which must always be distributed under refrigeration, pasteurised makgeolli doesn't necessarily require refrigerated distribution.
For this reason, all makgeolli exported from Korea to foreign countries is pasteurised. Unless there's a makgeolli brewery in a foreign country, any makgeolli sold at Korean markets or Korean restaurants overseas is 100% pasteurised makgeolli.
Does Pasteurised Makgeolli Taste Worse Than Fresh Makgeolli?
Since taste is subjective, we can't simply claim that pasteurised makgeolli is lower quality. However, some people express concern about potential loss of certain aromas due to heat treatment.
Some critics point out that pasteurised versions lack carbonation, but this argument doesn't hold much weight. Many of today's premium non-pasteurised makgeolli products in Korea also come without carbonation, unless they're specifically designed to be sparkling. So this can't really be considered a disadvantage compared to fresh makgeolli.
Modern technology has addressed this concern anyway, with techniques now available to inject artificial carbonation into pasteurised makgeolli, creating refreshing versions. Therefore, I don't consider this a drawback of pasteurised makgeolli.
Another criticism is that pasteurisation destroys heat-sensitive vitamins and enzymes, reducing nutritional value. While it's true that heat destroys yeast, pasteurised makgeolli still contains the proteins and vitamins inherent to fermented beverages. Besides, if health is the primary concern, it's worth noting that alcohol consumption itself contradicts health principles, so abstaining from drinking altogether would be the healthier choice.
Future Development Directions for Pasteurised Makgeolli
I don't believe pasteurised makgeolli is superior to fresh makgeolli. Currently, most pasteurised versions are produced by Korean breweries primarily for export purposes as part of business expansion. This means there isn't yet the same diversity in pasteurised makgeolli as we see with fresh varieties, making it difficult to make definitive quality judgments between the two.
However, I think pasteurised makgeolli represents an excellent option for developing this traditional Korean beverage into something that can be enjoyed not just by Koreans but by people across many countries. I deeply respect traditional production methods, but as someone involved in brewing, I cannot ignore the importance of creating a more accessible product—making beverages that appeal to a wider audience, not just enthusiasts.
My values regarding brewing may evolve over time, but currently, I believe it's important to find ways to distribute makgeolli more widely and develop flavours that can be appreciated by people from various cultural backgrounds, not just Koreans.
