Chicago brewery Yido Brews brings traditional Korean rice wine makgeolli to local drinkers

A new Chicago brewery is introducing drinkers to makgeolli, Korea’s oldest alcoholic beverage. Yido Brews, located on the Near West Side, makes the traditional Korean rice wine through natural fermentation, according to a WBEZ report.

Makgeolli is unfiltered and made with rice, water, and nuruk, a fermentation starter culture, the report notes. Its flavor is commonly described as creamy, tart, and sweet, with fruity notes. Yido’s flagship bottle, White Tiger, is lightly sweet, milky, and not overly heavy, according to founder Peter Quinn Woo Chung, WBEZ confirmed.

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“I feel like Chicago is a city that's like a food and drink city,” Chung said, per the Chicago Sun-Times. “It really cares about local craft and artisan creators, and so it just seemed like a big unfilled gap.”

Yido’s launch comes as makgeolli gains attention across the United States. South Korea has more than 760 licensed breweries producing more than 2,000 varieties, while new American producers have opened in New York, California, Maryland and Washington state, as reported by WBEZ.

From Seoul inspiration to Chicago retailers

Chung, who grew up in the Chicago area, discovered makgeolli during a 2018-19 postgraduate fellowship in Seoul. According to WBEZ, he became interested in the drink’s regional styles and the Korean tradition of pairing it with pajeon, or scallion pancakes, on rainy days.

After returning home, Chung said he was dissatisfied with supermarket versions that contained artificial sweeteners, per the Chicago Sun-Times. He began making batches at home, learning how temperature, ingredient ratios, steaming and cooling methods could change the result.

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The process took about three years to refine. Some early batches tasted bitter, sour, or strongly solvent-like, but Chung continued studying his notes and adjusting the recipe. He eventually developed White Tiger as a consistent product.

Chung secured Yido’s physical space in July and left his job at Sierra Club Illinois in October to run the brewery full time, said WBEZ. The business name refers to Chicago’s nickname, the Second City.

Yido’s makgeolli is currently available at retailers in Chicago. Chung told the Sun-Times and WBEZ that he hopes to open a brewpub that would serve as a community gathering place.