Velimese Boza Product Description and Distinctive Features: Velimeşe Boza, originating from the Velimeşe Town in the Çorlu district, became increasingly popular after it began to be sold on trains traveling between Edirne and Istanbul. As demand grew, its production expanded into the surrounding areas, especially the Ergene and Çorlu districts. Since the 1960s, Velimeşe Boza has been recognized by its traditional name, creating a strong link between the beverage and the geographic region it comes from. Velimeşe Boza is a fermented beverage made from cereals, created by cooking cleaned grains such as barley, corn, and wheat (or their flours) with drinking water, then adding white sugar and allowing it to ferment using a specific method. The final product has a thick texture, a light yellow appearance, and a sweet-sour flavor with a noticeable acidic aroma. As a result of fermentation, the dominant microflora includes lactic acid bacteria and yeasts. The primary ingredients in Velimeşe Boza are barley and corn, while wheat flour is occasionally added at around 5%. The grains are combined in precise ratios and then subjected to heat treatment. Once the mixture is cooled and filtered, a specific amount of sugar is incorporated. It is then left to ferment naturally, during which heat-resistant lactic acid bacteria and yeasts transform the mixture into a product that reflects the regional characteristics of Velimeşe. No artificial additives, flavorings, or enhancers are used during the production of Velimeşe Boza. Its unique taste and microbial makeup are entirely the result of natural fermentation, which introduces various beneficial lactic acid bacteria and yeasts into the drink. Several bacterial strains isolated from Velimeşe Boza—such as Lactococcus lactis, Lactobacillus plantarum, Lactobacillus paracasei, Leuconostoc citreum, and Lactobacillus brevis—have demonstrated probiotic properties. These microbes help suppress harmful bacteria in the flora by producing antimicrobial substances (bacteriocins). Production Method: Velimeşe Boza is produced in line with the Turkish Food Codex and the TS 9778-Boza Standard, ensuring its safety and quality for the end consumer. The main ingredients, black barley and corn, are typically sourced from the Uzunköprü and Keşan districts in Edirne province, where high-quality grains are preferred. Ingredient Composition (average proportions): Barley (finely ground): 25%, Corn (finely ground or as corn flour): 70%, Wheat flour: 5% if needed, Water: sufficient amount based on production scale, White powdered sugar: about 20% of the total mass of the raw boza. Mixing and Soaking: The grains—barley, corn, and wheat flour (if used)—are combined in the listed proportions. The dry mixture is then soaked in water roughly twice its volume at around 30°C, and left to rest overnight. Boiling: After soaking, the mixture is continuously stirred and boiled for approximately 2 hours using about five times the volume of water. Cooling and Straining: The thick paste obtained from boiling is left to cool down. Once cooled, it is diluted by mixing in 2.5 times more water and then strained. This process results in a sugar-free raw boza, and the leftover solids are separated. Sugar Addition: The strained boza is cooled further from approximately 30°C to 11°C while stirring. Then, white powdered sugar is added—around 20% of the total mass of the raw boza. Fermentation: No additional or commercial starter cultures are introduced. The mixture is left to ferment naturally for about 24 hours at an average temperature of 25°C.