Danyangju is the Korean word for “Single Step Fermentation.’ It is a simple recipe that is perfect to get started. If you follow the timeline we give you in the crash course, you can get yourself a nice little brew in as little as 10 days.
Throughout this crash course, you will be guided by The Sool Company co-founders Julia Mellor and Daniel McLaughlin, they have both completed high-level traditional alcohol training in South Korea in several academies and under grand master Park Rok Dam, one of the most distinguished master brewers in the country.
Julia is an Australian specialist in Korean Traditional Alcohol and has been involved in the makgeolli industry for over 5 years. She has been an activist for the promotion of Korean sool both locally and internationally.
Dan is a Korean traditional alcohol specialist with a focus on brewing science. He currently manages and instructs the advanced level classes of the Susubori Academy where he completed his study in Brewing Biochemistry.
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