Bouza (, also spelled ''buza'') is a traditional

Egyptian ''Egyptian'' describes something of, from, or related to Egypt. Egyptian or Egyptians may refer to: Nations and ethnic groups * Egyptians, a national group in North Africa ** Egyptian culture, a complex and stable culture with thousands of year ...

fermented Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic compound, Organic molecules, such as glucose or other sugars, are Catabo ...

grain beverage with roots stretching back to

Predynastic Egypt Prehistoric Egypt and Predynastic Egypt was the period of time starting at the first human settlement and ending at the First Dynasty of Egypt around 3100 BC. At the end of prehistory, "Predynastic Egypt" is traditionally defined as the period ...

. The drink has remained a popular among Egypt’s working class for millennia, today serving as an affordable alternative to commercial beer. Despite its name resembling

boza Boza, also bosa, is a fermented beverage originating from Central Asia and made in parts of the Balkans, Turkey, Central Asia, the Caucasus, and North Africa. It is a malt drink made by fermenting various grains: maize (corn) and wheat in Turkey ...

, a nonalcoholic fermented drink popular in

Turkey Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ...

and the

Balkans The Balkans ( , ), corresponding partially with the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throug ...

, bouza is an entirely different beverage, distinguished by its alcoholic content. The

ancient Egyptian Ancient Egypt () was a cradle of civilization concentrated along the lower reaches of the Nile River in Northeast Africa. It emerged from prehistoric Egypt around 3150BC (according to conventional Egyptian chronology), when Upper and Lower E ...

word for

malt Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, ...

was ''besa'', which may have influenced the term ''bouza''. In turn, ''bouza'' is considered a possible origin of the modern English word "''booze''."

History

It is believed to be one of the earliest forms of beer, prepared from

barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...

and

bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

. Archaeological evidence from

Hierakonpolis Nekhen (, ), also known as Hierakonpolis (; , meaning City of Hawks or City of Falcons, a reference to Horus; ) was the religious and political capital of Upper Egypt at the end of prehistoric Egypt ( 3200–3100 BC) and probably also during th ...

, dating to the fourth millennium BCE, indicates that an early version of bouza was already present at the time. In medieval Egypt, ''bouza'' was known by different names, including ''mizr'' and ''keshkab'', the latter referring to a variation brewed with

mint Mint or The Mint may refer to: Plants * Lamiaceae, the mint family ** ''Mentha'', the genus of plants commonly known as "mint" Coins and collectibles * Mint (facility), a facility for manufacturing coins * Mint condition, a state of like-new ...

, lemon leaves, nigella, pepper or

rue ''Ruta graveolens'', commonly known as rue, common rue or herb-of-grace, is a species of the genus '' Ruta'' grown as an ornamental plant and herb. It is native to the Mediterranean. It is grown throughout the world in gardens, especially for i ...

gruit Gruit (pronounced ; alternatively grut or gruyt) is a herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. The terms gruit and grut ale may also refer to the beverage produced using gruit. Today, howeve ...

, consumed in coastal provinces. In modern Egypt, its consumption has dwindled, and it is now primarily found in small, unlicensed roadside kiosks and working-class establishments. Rich in

iron Iron is a chemical element; it has symbol Fe () and atomic number 26. It is a metal that belongs to the first transition series and group 8 of the periodic table. It is, by mass, the most common element on Earth, forming much of Earth's o ...

and

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...

, bouza was historically both a source of sustenance and intoxication. While its presence has faded in mainstream Egyptian culture, it remains an enduring symbol of Egypt’s ancient brewing traditions.

Preparation

The traditional method of brewing bouza has remained largely unchanged for over 5,000 years, resembling beer-brewing depictions found on

murals. It begins with malting grains, usually

proso millet ''Panicum miliaceum'' is a grain crop with many common names, including proso millet, broomcorn millet, common millet, hog millet, Kashfi millet, red millet, and white millet. Archaeobotany, Archaeobotanical evidence suggests millet was first ...

or a mix of malted and unmalted millets. The grains are left to sprout before being dried in the sun for several weeks, a crucial step in developing the necessary enzymes for fermentation. In some cases, the grains are germinated directly in soil before the matted roots are removed by hand. Once dried, the malt is rubbed to break it up and sifted to separate the fragments. Next, the grains undergo light baking before being coarsely ground and kneaded into a dough. This dough is shaped into loaves and baked slightly, a step that preserves some of the yeast and enzyme activity. A portion of the grain is kept aside and wetted, allowing further malting to take place. Once ready, the green malt, either fresh or sun-dried, is crushed and combined with broken pieces of the baked bread and water, initiating the fermentation process. Fermentation can occur naturally, but in many cases, a portion of previously brewed bouza is added to introduce beneficial microbes, speeding up the process. Over time, the mixture thickens and develops its characteristic consistency. The final step involves rough filtration, which removes coarse solids, leaving behind a dense, viscous liquid. Depending on fermentation time, bouza’s alcohol content can reach up to 7%. The final product is often flavored with herbs and dates.

References

{{Egypt topics Egyptian drinks Beer in Africa

History

Preparation

See also

References