After making a name for itself in the brewing scene over the past six years with around ten medals at the Quebec and Canadian levels, Vrooden Brewery is now fully dedicated to Asian rice-based spirits. As the second-largest producer of makgeolli in Canada and the first saké brewer in Quebec, the company produces its own nuruk and koji, essential for making its makgeolli and saké.
Traditional brewing methods are also used to stay true to the millennia-old practices of these spirits.
The makgeollis
Makgeolli is a traditional Korean rice wine that has been brewed for over 1,000 years. It has gained popularity in the past two decades alongside the rise of craft microbreweries. In June 2021, it was recognized as an Intangible Cultural Heritage of South Korea. “Geonbae” is the Korean expression for “bottoms up!” — a call for sharing and enjoying good times with friends. The bird on the logo is a nod to South Korean culture.
The sakes
With over 2,500 years of history, saké arrived in Japan almost simultaneously with the first Chinese rice plants. It wasn’t until 689 that the first official saké brewery was established at the imperial court. Between the 12th and 14th centuries, monks refined the brewing techniques that would shape modern methods. Since then, saké has continued to grow in popularity. “Sakusei” means “create” or “creation,” referring to the process of crafting a saké that honors the 2,500-year-old Japanese tradition. The sakés are brewed entirely in Quebec, following traditional methods. The koji is also made on-site, allowing for full control over the propagation of the fungi responsible for the desired aromas and flavors.