Maksym is a Kyrgyz beverage made by boiling cereals in water and letting them ferment for a short time.

Lastest Updated May 27, 2024
Verified by A-Z Cuisines Team
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Fact: Maksym is one of the most iconic Kyrgyz beverages.

Flag of Kyrgyzstan#6 in Kyrgyzstan

Basic Information

Maksym: Basic Information



Alternative Name(s)


Drink Type

Cold non-alcoholic beverages



Popular Variations

Origin and Region

Maksym: Origin and Region



Continent’s Region

Central Asia

Country’s Region

Nationwide Origin

Associated Region

Kyrgyzstan Map
Ingredients and Preparation

Maksym: Ingredients and Preparation

Main Ingredients


Main Preparing Method

Boiling and fermenting

Preparation Process

Boiling the cereals in water, letting the liquid ferment
A Deep Dive

Maksym: A Deep Dive

Cultural Significance

Considered a Kyrgyz national drink






Sour and grainy



Serving Style

In a glass or bottle

Serving Temperature

Cold or at room temperature




On any occasions





Popular Similar Drinks

  1. Kvass
  2. Jarma

Popular Dining Area

Local stores, supermarkets, street vendors

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.

Maksym Infographic

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

  • Maksym is a fermented Kyrgyz beverage.
  • People make maksym from cereals, such as wheat, corn, or barley.
  • Shoro, a Kyrgyz drink company, is a renowned maksym producer.

Pros and Cons of Drinking Maksym

Maksym comes with the following strengths and weaknesses.


  • Hydration: Maksym has an excellent thirst-quenching effect, especially in hot weather.
  • Cultural Significance: Maksym is deeply rooted in Kyrgyz culture and tradition, representing the country’s close ties with cereals and fermented drinks.
  • Natural Ingredients: Since maksym is made from natural ingredients like cereals and beneficial bacteria, it can be a healthier alternative to processed drinks.
  • Digestive Aid: As a fermented drink, maksym is rich in probiotics and can be beneficial for digestion.


  • Acquired Taste: The uniquely sour taste of maksym might not appeal to everyone, especially those not accustomed to Central Asian beverages.
  • Limited Availability: It can be challenging to acquire authentic maksym when you aren’t in Kyrgyzstan.
  • Dietary Restrictions: Maksym is generally unsuitable for people with gluten intolerance.

Besides these upsides and downsides, I have some other information to share in the FAQs section.

Maksym FAQs

Yes, homemade and commercially prepared maksym can be found everywhere in Kyrgyzstan. The success of bottled maksym is generally considered one of the country’s post-Soviet economic achievements.

There is no specific time to enjoy maksym in Kyrgyzstan since this drink is suitable for all seasons. However, some locals prefer to chill and sip it during summer.

Similar Beverages of Maksym


Jarma is a Kyrgyz beverage made by cooking ground and fried cereals in water and adding liquid yogurt.


Kvass is a fermented beverage that is made from cereals and has its roots in Eastern Europe.

Adam Sam

Adam Sam

Senior Food and Drink Editor


Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief


  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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