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Alcoholic drinks from Crimea, the Caucasus and Turkestan
Buza is a thick, cloudy, lightly alcoholic drink of fermented cereal, usually millet but also oats or buckwheat. Russian dictionaries of 1880 and 1907 describe it as a braga-like hopped or plain drink that came into Russia with the Tatars.
A short entry: the sources we found record only what is said here about Buza itself. Its own sources do not record how it is made, so the steps and scenes below are those of Boza, the closest documented soft drinks ferment, shown as a guide to the method, not as a record of Buza.
| millet (also oats, buckwheat, barley) | |
| hops (in the stronger, drunken buza) |
Total time across the steps of Boza: 26 h
What changes: The ground millet and maize soak overnight in warm water
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Buza is a thick, cloudy, lightly alcoholic drink of fermented cereal, usually millet but also oats or buckwheat. Russian dictionaries of 1880 and 1907 describe it as a braga-like hopped or plain drink that came into Russia with the Tatars.
Dal describes buza as a thick, murky drink, a kind of millet kvass, and also a drunken buza made with hops. The 1907 encyclopedia calls it a drink like braga.
Every number is labelled with how it is known. How this atlas is made
The Brockhaus and Efron small encyclopedia (1907) says buza was already drunk in ancient Asia, reached Russia with the Tatars and was widespread in Turkestan, the Caucasus and Crimea.
