A Korean American youth who fell in love with the charms of makgeolli in Seoul has opened a traditional Korean craft brewery in Chicago. Named Chicago makgeolli brewery Yido Brews, the new establishment offers natural fermented rice wine crafted without any artificial sweeteners.
The Journey to Crafting Traditional Makgeolli
The Chicago Sun-Times recently spotlighted the launch of the brewery located in western Chicago and the entrepreneurial story of its founder, Peter Jung. Jung stayed in Seoul for a year between 2018 and 2019 as part of a graduate research support program, where he encountered various types of makgeolli and fell for its rich taste. He also experienced Korea’s unique food culture of enjoying makgeolli with savory pancakes on rainy days.
After returning to Chicago, Jung felt disappointed that commercial makgeolli varieties contained artificial sweeteners like aspartame and sucralose, which inspired him to start brewing his own rice wine. Makgeolli is made by steaming rice, water, and nuruk, a traditional fermentation starter. Although the process appears simple, the flavor varies drastically depending on ingredient ratios, fermentation temperatures, and how the rice is steamed and cooled. Jung spent about three years refining his brewing method through trial and error at home until he reached a level of consistent quality. His signature product, ‘White Tiger,’ features a subtle sweetness and a smooth texture.
Expanding the Market and Future Goals
Jung secured a business space in July of this year, completing floor waterproofing and going through various licensing procedures. By October, he stepped down from his role at the environmental protection organization Illinois Sierra Club to dedicate himself entirely to running the brewery. The name ‘Yido’ is derived from Chicago’s alternate moniker, ‘Second City.’ Currently, Yido Brews’ makgeolli is available at retail stores across the Chicago area.
The market for makgeolli in the United States is slowly expanding. While South Korea features over 760 licensed breweries producing more than 2,000 types of makgeolli, the U.S. has also seen makgeolli breweries pop up in New York, California, Maryland, and Washington state. In Chicago, a past establishment called ‘Slow City’ in Niles used to produce makgeolli but has since closed its doors. Jung stated that his ultimate goal is to open a brewery and tavern where people can enjoy makgeolli and local residents can gather to connect.
