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‘Bozo’ is a favorite beverage of the Kyrgyz. Usually, it is made from ground wheat, barley or corn. The basis of bozo is ‘ugut’ (malt). It is made from wheat, sometimes from a mixture of wheat with barley or millet. Preparation of bozo contains three stages. Firstly, ground cereal is poured with warm water and added some leaven. Then it is left to ferment in a warm place for a day. The second stage contains the process of cooking the fermented mass adding boiling water, constantly stirring during one or two hours. In the last stage, ‘ugut’, a bit of flour and leaven is added to the cooled mass, which is left in a warm place for a day. After the fermentation, the mass is diluted with water and filtered. ‘Jarma’ is an ancient beverage drank as a refreshing drink. It is thick and calorie-rich so that it is as good as food. People take it with them when going out to work on the fields. It is easy to make and both adults and children drink it with pleasure. Jarma is made out of talkan. Talkan is coarsely grinded barley or wheat. Barley or wheat is fried beforehand. After boiling enough talkan in water, jarma is cooled down. Then airan or grinded kurut is added. Jarma is made all year around either as a cold or hot dish or as a refreshing beverage. ‘Maksym’ is a traditional thick beverage, which is consumed in spring and summer seasons. It is very good for quenching thirst. It is also used as food, it is easy to make and nutritious. Farmers take it with them when going out to work in the fields. First, talkan is fried in a sheep fat until it turns golden-brown. The water is poured and boiled. Then, culture is added and is left for 7-8 hours for fermentation.