Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Rice Beer (Korean)
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Old 01-09-2008, 01:44 AM   #11
Dr Vorlauf
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Interesting topic. I did a wheat beer once and wet Kimcheed in the secondary. Interesting brew, I overdid the Kimchee but drank it all! EDIT mad it with some rice.


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Dr. Vorlauf.... you are a scary, scary man. Kimchee?!!

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Old 01-09-2008, 02:20 AM   #12
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It's funny that this came up since I spent time on Sunday googling recipes for rice beer.

Zero, do you know if you can buy Nuruk at most Asian food markets?


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Old 01-09-2008, 03:21 AM   #13
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Interesting topic. I did a wheat beer once and wet Kimcheed in the secondary. Interesting brew, I overdid the Kimchee but drank it all! EDIT mad it with some rice.
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That is the most goddamn disgusting thing I have ever heard.
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Old 01-09-2008, 03:48 AM   #14
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Quote:
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That is the most goddamn disgusting thing I have ever heard.
Apparently you haven't seen very many of Orfy's food concoctions...
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Old 01-09-2008, 03:51 AM   #15
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Quote:
Originally Posted by MikeFlynn74
That is the most goddamn disgusting thing I have ever heard.

Actually did it with a bit too much Kimchee. But it came out great. Nice crisp wheet
beer with a bit of warm Kinchee on the aftertaste. I had a nice pretty lite Kimchee taste.

Great beer for eating pizza or wings, Bul gook ki.. madu etc.

Actually it also would have been good for cooking
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Old 01-09-2008, 04:07 AM   #16
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Bul gook ki
Bulgogi and Yaki mandu is some of my fav- but kimchi is like eating sewage

I actually tried Kegogi when I was in Korea- not bad. I wouldnt eat it again.
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Old 01-09-2008, 04:11 AM   #17
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Think of this as a BMC taste of Kimchee. Its not face slapping.. just a little flavor. Mostly the peppers and garlic come through. They are at the palate but not on the plate.
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Old 01-10-2008, 05:11 AM   #18
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Quote:
Originally Posted by Nurmey
Zero, do you know if you can buy Nuruk at most Asian food markets?
Most, I don't know. Ones that carry a selection of Korean food products, probably. I was just giving instructions for making it for the benefit of a) those without access to such a market and b) hardcore folks who like to make everything from scratch.

As to the taste of kimchi... If you don't like that, don't try this! Kimchi is WONDERFUL

Many, many kinds too, not just the mainstay of cabbage.
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Old 01-11-2008, 12:01 AM   #19
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Good makkoli has a heavy dose of the kind of sourness you get from bacteria. I'm not quite sure which kind of bacteria you'd use for that, but I'd assume it'd be the same as for sour beers.
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Old 01-11-2008, 12:39 AM   #20
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Quote:
Originally Posted by Bosh
Good makkoli has a heavy dose of the kind of sourness you get from bacteria. I'm not quite sure which kind of bacteria you'd use for that, but I'd assume it'd be the same as for sour beers.
Mostly lactic acid (lactobacillus). You will get that naturally from the air. Brewing rice "wines" such as these is a slightly less um, sanitary process then we are used to dealing with in beer. When I brew saké I actually add lactic acid as that is how modern breweries do it now. It saves a bit of time and a few steps. It can be accomplished naturally though. Some of the sourness also comes from the mold (enzyme) in the nuruk from the wheat.


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