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New Chicago brewery Yido Brews makes makgeolli, Korea's oldest drink

New Chicago brewery Yido Brews makes makgeolli, Korea's oldest drink

New Capabilities Chicago, IL local

Peter Chung left Sierra Club Illinois to brew naturally fermented rice wine on the Near West Side

Yesterday: Sun-Times reports White Tiger on Chicago shelves

Overview

Updated 1 hour ago

Peter Chung started homebrewing makgeolli at home seven years ago and, after about three years of experiments, got a batch he could make consistently. In October, he left his coordinator job at Sierra Club Illinois to run Yido Brews, a craft makgeolli brewery on the Near West Side, full time.

Makgeolli is Korea's oldest alcoholic drink: an unfiltered rice wine naturally fermented with nuruk, a starter culture, somewhat like kombucha. It is often described as creamy, tart and sweet with fruity notes. Yido's flagship White Tiger is now sold at Chicago retailers, and Chung hopes to open a brewpub that doubles as a community space.

Why it matters

If Yido succeeds, Chicago drinkers get a naturally fermented, artisanal makgeolli brewed locally — instead of mass-produced imports sweetened with aspartame.

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Key Indicators

760+
Licensed makgeolli breweries in South Korea
Producing over 2,000 varieties of the drink.
2,000+
Makgeolli varieties in South Korea
Regional styles with different sweetness, fizz and flavor profiles.
1
US commercial makgeolli breweries as of 2020
Hana Makgeolli in Brooklyn was the only one at the time.

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People Involved

Organizations Involved

Timeline

2013 October 2026

8 events Latest: Yesterday
Tap a bar to jump to that date
  1. Sun-Times reports White Tiger on Chicago shelves

    Latest Launch

    The Chicago Sun-Times reports Yido's White Tiger makgeolli is available at Chicago retailers.

  2. Chung leaves Sierra Club Illinois

    Milestone

    Quits his coordinator job to pursue Yido Brews full time.

  3. Chung signs space for Yido

    Milestone

    Obtains physical space on Chicago's Near West Side, then waterproofs floors and gets licenses.

  4. Chung perfects his makgeolli recipe

    Milestone

    After about three years of experimentation, he consistently produces a good batch.

  5. Hana Makgeolli opens in Brooklyn

    Opening

    Alice Jun's brewery is the only commercial makgeolli producer in the US at the time.

  6. Chung starts homebrewing makgeolli

    Milestone

    Returns to Chicago, experiments with rice, water and nuruk during Zoom calls at work.

  7. Peter Chung moves to Seoul

    Milestone

    Postgraduate fellowship for a year; discovers makgeolli in Korean convenience stores and bars.

  8. Slow City opens in Niles, Illinois

    Opening

    First makgeolli maker in the hemisphere; later closed, leaving the gap Yido now fills.

Scenarios

1

Yido opens a brewpub on the Near West Side

Possible Resolves by End of 2027

Discussed by: Peter Chung, in launch coverage by WBEZ and the Chicago Sun-Times

Chung has said his next step is a brewpub serving as a community space. If retail sales build momentum, he'd expand from production into hospitality, giving customers a place to taste makgeolli fresh and learn about Korean brewing traditions.

2

Yido makgeolli reaches retailers outside Illinois

Possible Resolves by Q2 2028

Discussed by: Craft beverage industry trajectory; US makgeolli breweries have spread to California, Maryland and Washington since 2020

The US craft makgeolli scene is small but growing. Yido could follow Hana Makgeolli's path and start distributing to other Midwest cities, Korean restaurants, or online retailers, expanding its footprint beyond Chicago.

3

Yido Brews stops production

Unlikely Resolves by End of 2028

Discussed by: The cautionary case of Slow City in Niles, which opened in 2013 as the first makgeolli maker in the hemisphere and later closed

Small craft beverage makers fail often. If sales don't materialize, Chung could close Yido, leaving Chicago without a local makgeolli producer just as Slow City's closure left the gap in the first place.

Historical Context

3 moments from history that rhyme with this story — and how they unfolded.

2020

Hana Makgeolli opens in Brooklyn (2020)

Alice Jun, a second-generation Korean American who grew up homebrewing with her father in California, opened Hana Makgeolli in Brooklyn's Greenpoint. It was the only commercial makgeolli brewery in the US at the time, brewing naturally carbonated, artisanal makgeolli with traditional methods.

Then

Hana became the reference point for American craft makgeolli and drew attention to the drink's range beyond the mass-produced import.

Now

Since 2020, a handful of craft makgeolli breweries have opened in California, Maryland and Washington state, building a small US scene.

Why this matters now

Yido joins this small group. Hana proved the model can work; Yido is testing whether it works in Chicago.

2013

Slow City, first makgeolli maker in the hemisphere (2013)

Slow City in Niles, Illinois, outside Chicago, was billed as the first makgeolli maker in the Western Hemisphere. It produced local makgeolli for the Chicago area.

Then

Chicago briefly had a local makgeolli option.

Now

Slow City closed, leaving no local producer and a market dependent on sugary imports from Korea.

Why this matters now

Shows the Chicago market has wanted local makgeolli before — and that the niche can fail. Yido's success depends on whether demand has grown since.

2009

South Korea's makgeolli revival (2009)

A new generation of Korean drinkers rediscovered makgeolli, seeking lighter, lower-alcohol options amid a broader nostalgia for traditional culture. Makgeolli bars opened across Seoul and marketing celebrated its health benefits.

Then

Sales rebounded and craft varieties multiplied.

Now

By 2017, South Korea had over 760 licensed makgeolli breweries producing over 2,000 varieties, restoring the drink's status from farmers' booze to cultural heritage.

Why this matters now

The Korean revival shows how a traditional fermented drink can be rebranded for a modern audience, the same dynamic Yido is betting on in Chicago.

Sources

(4)