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57 To dive into the world of makgeolli is to experience a living, breathing example of traditional Korean culture mirrored by the rich, ever-evolving, microbial nature of the brew itself. Makgeolli has weathered Japanese occupation, rice shortages and the rise of the utilitar- ian cocktail of cheap beer and soju and emerged as one of the few unbroken cultural links tying modern Korea to its traditional past. MMPK is an organization that celebrates that link by fostering a community of discerning customers, passionate bar owners and innovative home brewers in order to curate information about makgeolli culture for the public domain. Founded on the spirit of free inquiry and knowledge sharing, MMPK brings togeth- er makgeolli lovers worldwide to discuss, learn about and drink makgeolli. The organization is led by the enthusiastic and knowledgeable Julia Mellor, an Australian radio per- sonality and self-styled makgeolli activist. She found- ed MMPK with fellow expat Monica Kluge (who has since returned to Canada) in 2011 after they realized how little substantive information was available on- line. In a culture where, according to Dan McLaugh- lin, managing partner of MMPK, “makgeolli is often served quite facelessly as just makgeolli,” Mellor and Kluge “saw the potential to develop a drink similar to something like beer or wine, where you know what type of makgeolli you like, what brand you like and what the taste profile is like.” To that end, MMPK hosts Saturday night meetings at a variety of bars around Seoul every three weeks. Some are traditional wooden makgeolli houses with dim lights and dented kettles, while others are more contemporary, upscale bars selling premium brews and spirits. “There are so many different kinds of makgeolli atmospheres that are all valid and all worth exploring,” says Mellor. “That’s the exciting thing about the industry — it’s not just going down one path. It’s the bar, it’s the atmosphere, it’s the culture; it’s everything.” A faceless drink no longer ‘There are so many different kinds of makgeolli atmospheres that are all valid and all worth exploring. That’s the exciting thing about the industry — it’s not just going down one path. It’s the bar, it’s the atmosphere, it’s the culture; it’s everything.’ Julia Mellor, director of Makgeolli Mamas and Papas Korea