Makgeolli starts tasting different fast. This 2-hour class turns you from sampler into brewer at Baekusaeng Makgeolli, taught by Joe Kim in the middle of a traditional market.

I love that you get real grounding in the craft vs. commercial side of Korean rice wine, then you taste along the way. You’ll also get to practice the process yourself, not just watch—plus there’s blind tasting and Soju sampling built in.

One possible drawback: the session packs a lot into 2 hours, including tastings and making your own batch, so it can feel a bit crowded.

Key Highlights You’ll Actually Feel

• Hands-on brewing: You craft your own makgeolli during the class, not after it.
• Craft vs. commercial tasting: You learn the difference, then taste it.
• Blind tastings + Soju samples: Quick ways to train your palate and compare styles.
• Instructor-led by the founder: Joe Kim is the brewery owner and a Korean Alcohol Sommelier.
• Take-home fermenting kit: You leave with a vessel that should yield about 1.5 liters.

Price and Value: What $80 Buys You in Real Brewing Time

At $80 per person for about 2 hours, this class is priced like an experience that includes real teaching plus materials. You’re not just paying for a lecture. You’re paying for guided tasting, hands-on brewing, and a take-home fermenting kit that can yield around 1.5 liters.

That matters because makgeolli isn’t a one-step drink. Learning ingredients, tools, and fermentation basics is hard to do from a random YouTube video, especially if you want your batch to actually ferment well. Here, you get a structured lesson and a finished kit to work with at home.

You also get sampling built into the session: craft makgeolli, commercial/premium comparisons, and Soju. If you already like Korean alcohol, the tasting time alone makes the class feel like more than a workshop.

Meet Baekusaeng Makgeolli Inside Ahyeon Market

The class happens at Baekusaeng Makgeolli, located inside Ahyeon Market in Seoul’s Ahyeon area (meeting point: 백구생 Baekusaeng Makgeolli, 마포구 아현동 346-35). That location is part of the charm. You’re not in a hotel classroom setup. You’re in an active traditional market environment, which helps the whole experience feel grounded.

Getting there is straightforward by subway:

• Take Line 2 to Ahyeon Station (아현역)
• Exit 4
• Walk straight until you see Mega Coffee
• Turn left and continue straight
• You’ll see the market entrance on the left
• Look for the shop logo inside the market

If you’re using bus or taxi, you’ll head to 웨딩타운버스정류장 (Wedding Town bus stop) and go from there. The activity ends back at the meeting point.

Two small practical tips: wear shoes you don’t mind in a market area, and bring your reusable bag if you plan to take the fermentation vessel home.

Your Instructor: Joe Kim, Brewery Founder and Alcohol Sommelier

The class is taught by Joe Kim, the brewery founder and a Korean Alcohol Sommelier. That combo is a big deal. You get both the practical maker perspective (how to actually brew) and the palate-training perspective (how to taste, compare, and understand what you’re drinking).

Joe’s role also explains why the course isn’t presented like a performance. The focus is on explaining theory and then testing it with tastings and your own brew steps.

You can also count on language support: classes are offered in Korean, Spanish, and English. If you’re traveling without fluent Korean, that flexibility is exactly what makes this kind of workshop workable.

What Happens in the 2 Hours (So You Know If It Fits Your Style)

This class runs about 2 hours. It’s designed to move quickly: tasting first, then ingredient and tool learning, then brewing. Because it’s a small group limited to 10 participants, you’ll have enough access to ask questions, but the schedule still stays tight.

Here’s the rhythm you should expect:

Welcome and Makgeolli Basics (Then Immediate Tasting)

You start with an introduction that frames makgeolli as Korea’s iconic rice wine drink. Then you begin tasting different styles, including both craft and commercial/premium types.

This is where the experience hooks you, because you’re learning the difference while your taste buds are still calibrated to what you’re drinking. It’s not just “here’s a history lesson.” It’s “here’s why this tastes different.”

Craft vs. Commercial Makgeolli: The Difference You Can Taste

A major highlight is learning the differences between craft and commercial makgeolli, and sampling both. The course specifically covers theory and history alongside those comparisons.

Why this matters: commercial makgeolli is often what people are used to, and craft versions can feel more nuanced depending on the fermentation process and ingredients. If you go in assuming makgeolli just tastes like one thing, this class gives you a map of the range.

Blind Tasting and Soju Sampling (A Friendly Way to Train Your Palate)

The session includes blind tastings and Soju sampling. Blind tasting is a fast skill builder. You stop relying on labels and start noticing things like texture, sweetness, and how the drink finishes.

Soju sampling also helps you understand the bigger Korean alcohol context. Even though this class focuses on makgeolli, you’ll get a comparison touchpoint that makes the tastes more legible.

Ingredients and Tools: Choosing What Matters

Next you shift into the practical side: choosing ingredients and selecting the right tools for the job. This is one of the most valuable parts for you if you plan to brew again later.

The class covers:

• choosing ingredients
• selecting the right tools
• crafting your very own homemade makgeolli

You’ll learn what you need and why it matters, instead of just receiving a list. That’s how you avoid the common problem of copying a recipe without understanding the logic behind fermentation.

Brewing Your Own Makgeolli (The Part You’ll Remember)

Then comes the hands-on moment: you craft your own makgeolli during the class. That means you’ll follow the steps with guidance and leave with your own fermentation batch kit.

This is also where the “not a demonstration” feeling shows up. Reviews reflect that the experience is interactive and absorbing, and that Joe explains the process in detail while keeping it fun.

Final Tasting and Wrap-Up

After you’ve learned and brewed, you enjoy a delightful tasting of craft makgeolli as part of the learning flow. You’ll also keep sampling multiple types throughout the session, which helps cement the differences you learned earlier.

You leave with your take-home kit and a clear sense of what you did and what happens next.

The Take-Home Kit: Brewing After You Leave the Market

One of the biggest value points is what you get to take home. Included in the class is your own makgeolli to ferment, and it should yield about 1.5 liters.

If you can’t take the vessel with you, the provider can give you a finished bottle instead. That’s a lifesaver if you’re staying in a place with limited packing space or strict rules for carrying liquids.

Also: bring a reusable bag to carry the vessel. It’s small, but it makes the last 5 minutes smooth rather than stressful.

Where This Class Shines (And Who Will Enjoy It Most)

This workshop is a great fit if you want hands-on learning, not just a drink tasting. If you like food craft, fermentation, or Korean culture tied to real-world practice, you’ll get your money’s worth quickly.

It’s especially good for people who:

• enjoy tasting and comparisons (craft vs. commercial)
• like learning through doing
• want a structured home-brewing starting point
• want an English-friendly format taught by a brewery owner

It’s not for everyone, though. The class is not suitable for people under 21 and not suitable for pregnant women. You also need to be comfortable with sampling multiple types during the session.

Timing and Pace: Why It Can Feel Crowded

Everything happens fast by design: theory, tastings, blind tasting, Soju sampling, then brewing. With a small group limit of 10, you’re not lost in a crowd—but the 2-hour timeline is still packed.

If you’re the type who likes long explanations and slow tasting, you might find the pace intense. The upside is that the class stays focused, and you keep moving toward a result: your own makgeolli to ferment.

Practical Tips to Make Your Visit Smooth

A few details from the experience matter for comfort and results:

• Don’t drive. You’ll be ready to drink and sample many types of makgeolli, so public transportation is best.
• Arrive a little early. Since the brewery sits inside Ahyeon Market, you’ll want a moment to find the entrance and logo shop.
• Bring your reusable bag if you plan to take the vessel home.
• Know that smoking indoors is not allowed, and alcohol/drugs are not allowed.

Also, because it’s held in the center of Seoul inside a traditional market area, weather and walking distance can affect how comfortable you feel. Wear breathable layers if you’re visiting during humid or cold stretches.

Is This Worth Booking? My Decision Guide

Book this class if you want more than tasting. If you’re aiming to understand how makgeolli differs from commercial versions and you want a real step-by-step brewing start, this is the kind of class that pays off immediately and later at home.

Pass or look elsewhere if you hate alcohol sampling, want a low-alcohol event, or you prefer slow-paced instruction with lots of downtime. The structure is intentionally concentrated, and it assumes you’re there to taste and brew.

If you’re traveling to Seoul and want an experience that feels authentic to the drink rather than a generic cultural show, Baekusaeng Makgeolli is a strong choice—especially because the instructor is the brewery founder and the class ends with something you actually ferment yourself.

FAQ

How long is the makgeolli class?

It lasts about 2 hours.

Where does the class meet?

You meet at 백구생 (Baekusaeng Makgeolli), 마포구 아현동 346-35, inside Ahyeon Market.

How do I get there by subway?

Take Line 2 to Ahyeon Station (아현역), exit 4, walk straight to Mega Coffee, turn left, and continue until you find the market entrance on the left. Look for the shop logo.

Is pickup from the subway station included?

No. Pickup is not included.

What’s included in the price?

The class includes ingredient explanations, tool selection guidance, crafting your own homemade makgeolli, tastings of craft makgeolli, blind tastings, Soju sampling, and light snacks. You also take home a fermenting makgeolli kit (about 1.5 liters).

Will I take home a makgeolli kit to ferment?

Yes. You take home your own makgeolli to ferment, which should yield about 1.5 liters. If you can’t take the vessel, they can provide a finished bottle.

How big is the group?

It’s a small group limited to 10 participants.

What languages are the classes taught in?

The instructor supports Korean, Spanish, and English.

Is it okay if I’m under 21 or pregnant?

No. It’s not suitable for people under 21 and not suitable for pregnant women.

What rules should I know before I go?

Smoking indoors is not allowed, and alcohol and drugs are not allowed. The class involves sampling, so avoid driving and use public transportation.