Boza: Ancient Sourdough Fermented Drink

This session offers an introduction to the production of Boza, a fermented grain beverage widely popular from the Balkan States, through Turkey, the Levant, and even as far as Egypt. The session discusses the history of Boza, and offers instructions on its production from grains such as millet, barley, and wheat, and its fermentation with various sourdough starters. The discussion also includes descriptions of various botanicals and flavoring agents used in making boza.

Learning Objectives

• Discover what boza is, including its history up to the present day
• Understand how boza is made and consumed
• Discuss the health and nutritional benefits of boza

About the Speaker

Robert Rivelle George is co-founder and head distiller for Tonik Distilling Ltd. of Crescent Valley, British Columbia. A distiller for 10 years, Robert has extensive experience with operating the Still Spirits Turbo 500 (T500), New Zealand’s best-selling still for home and commercial use. He is the author of The Umami Factor: Full-spectrum Fermentation for the 21st Century, available worldwide from Amazon and Barnes & Noble booksellers.