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www.groovekorea.com / January 2015 56 fOOD & DRINK Edited by Shelley DeWees (shelley@groovekorea.com) Story and photos by Beryl Sinclair I n a cozy bar in central Seoul, a long table is lined with people slowly swirl- ing and carefully considering a creamy liquid inside small ceramic cups. “Too sour,” one says. “Not for me,” says another. “There’s a complexity and earthiness I like.” “I preferred the first – sweeter and more balanced.” The cups are filled with makgeolli — Korea’s traditional, fermented, rice- based adult beverage — and the scene is a typical meeting of the Mak- geolli Mamas and Papas Korea. Makgeolli mania Makgeolli Mamas and Papas Korea cultivates a culture around the traditional brew GrooveCast GrooveCast host Chance Dorland speaks with the Makgeolli Mamas and Papas about the burgeoning popularity of the Korean beverage. Listen to the podcast episode at groovekorea.com or subscribe for free at the iTunes Store.