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Dec
9
comment Boza beverage recipes and experiences?
@Ross depending on your observation that nowadays boza is more "wheaty" in Bulgaria, I suggest that still the best form of wheat to be used might be bulgur. Bulgur is a wheat product and its physical and chemical charecterictics is more suitable to brew than the plain (raw) wheat, in my opinion.
Dec
9
comment Boza beverage recipes and experiences?
@Ross By "genuine boza" I mean boza made by producers with reputation. There might be differences from country to country (Bulgaria, Turkey, Greece and so on) and even from producer to producer, but I'm really not sure that the product made from only bulgur will be the widely known boza. So most probably it won't be a "genuine boza". However, today I started an experiment with a bulgur-rice mixture. Its my feeling that the main thing lacks here is proso milet. I'll report the result of my experiment.
Dec
9
comment Boza beverage recipes and experiences?
@Ross I've just realized that you are from Sofia. We are neighbours! That means you have already tasted sufficient amounts of genuine boza. That should make things easier for you. Lets keep on the subject.