Gyopo Makgeolli

Gyopo Makgeolli Brewery is a specialized Korean restaurant and brewery that brings the traditional art of makgeolli—a milky, slightly sparkling fermented rice wine—to the forefront of Toronto’s craft beverage scene. Founded by brothers Hansang and Juwon Lee, alongside partners Hyunchan Jo and head brewer Dohyon Kim, the establishment is located in a repurposed laundromat space on Dundas Street West. The team, known for their work on popular local spots like Gonzo Izakaya and Kensei Bar, designed Gyopo to bridge the gap between Korean heritage and modern craft brewing. The interior reflects a casual, vibrant atmosphere inspired by Korean pocha street food culture, serving as a dedicated space for diners to explore the depth of Korean fermentation techniques.

For a first visit, expect a menu centered on shareable, flavour-forward small plates that pair with the brewery's house-made makgeolli. The drink program features diverse profiles, including jasmine, smoked, and IPA-style makgeolli, alongside seasonal variations and rice lagers. Food offerings lean into spicy and umami-rich profiles, with highlights such as charcoal-grilled LA galbi, Dakgalbi, and Korean oysters topped with Tabasco ponzu. As the first restaurant in the city to serve draft makgeolli, the experience is designed to be both educational and approachable. Guests should anticipate a lively, social environment typical of the Dundas West corridor, making it an ideal destination for those looking to experience a contemporary take on Korean culinary traditions.