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As boza spoils if not kept in a cool place, boza fermenters in Turkey (traditionally) don't sell boza in summer months and sell alternative beverages such as grape juice or lemonade.

However, it is now available in summer time due to demand and availability of refrigeration.

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In Egypt where it is known as "būẓa" ( The etymon boza is also known from the Bulgar drink buzá, 'a grey kvass-like drink', borrowed from Turkish and perhaps the source of English booze, 'an alcoholic beverage' via Romani (cf.

also Chagatai, Ottoman Turkic, etc.; boza, 'drink made of camel's milk' and Chuvash pora, its r-Turkic counterpart, which may ultimately be the source of the Germanic beer-word).

Fermented cereal flour (generally millet) drinks have been produced by native Anatolians and Mesopotamians since the 9th or 8th millennia BC, and Xenophon mentioned in the 4th century BC how the locals preserved and cooled the preparations in earthen pots that were buried.. It enjoyed its golden age under the Ottomans, and boza making became one of the principal trades in towns and cities.

Until the 16th century, boza was drunk freely everywhere, but the custom of making the so-called Tartar boza laced with opium brought the wrath of the authorities down on the drink, and it was prohibited by sultan Selim II (1566–1574).

As Evliya Çelebi explained in the first volume ("Istanbul") of his Seyahatname (Travelogues), "These boza makers are numerous in the army.