#6 in Kyrgyzstan
Maksym: Basic Information
Pronunciation
Alternative Name(s)
Drink Type
Mealtime
Popular Variations
Maksym: Origin and Region
Origin
Continent’s Region
Country’s Region
Associated Region
Maksym: Ingredients and Preparation
Main Ingredients
Main Preparing Method
Preparation Process
Maksym: A Deep Dive
Cultural Significance
Taste
Texture
Aroma
Color
Serving Style
Serving Temperature
Accompaniment
Occasions
Calories
Popularity
Popular Similar Drinks
- Kvass
- Jarma
Popular Dining Area
Maksym is a non-alcoholic fermented beverage widely consumed in Kyrgyzstan. It is produced by boiling cereals, such as wheat, corn, or barley, in water and allowing the liquid to ferment for 8 – 12 hours.
Though maksym has a long history in Kyrgyzstan, it was mainly reserved for personal use or produced by household businesses. The fermented drink only went into mass production in the 1990s.
Today, the most popular maksym brand in Kyrgyzstan is owned by Shoro, the country’s famous drink producer. Shoro maksym is a refreshing and healthy drink for all times of the year.
Many Kyrgyz even consider maksym as one of their national drinks.
Continue reading to explore more engaging facts about maksym, such as its advantages, disadvantages, commonly asked questions, and similar beverages.
Key Points
Pros and Cons of Drinking Maksym
Maksym comes with the following strengths and weaknesses.
Pros
Cons
Besides these upsides and downsides, I have some other information to share in the FAQs section.
Maksym FAQs
Similar Beverages of Maksym
Jarma
Jarma is a Kyrgyz beverage made by cooking ground and fried cereals in water and adding liquid yogurt.
Kvass
Kvass is a fermented beverage that is made from cereals and has its roots in Eastern Europe.
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