When exploring Kyrgyzstan in the summer, you’ll often see colorful barrels on street corners, markets, or parks — especially in cities like Bishkek and Osh. These barrels hold traditional cold soft drinks that have been enjoyed for generations. You can also find most of these drinks bottled in stores year-round, but nothing beats tasting them fresh from a street vendor! Here’s a guide to the most popular local drinks:
Maksym Shoro (Red Barrel)
This dark, slightly sour drink is made from fermented wheat and is one of the oldest traditional drinks of nomads. Rich in fiber and very filling, Maksym was used by herders and travelers as a substitute for food when meals were hard to come by. It's mildly carbonated, salty-sour, and has a grainy flavor that locals love. Tip: It’s also great for digestion!
Chalap Shoro (Blue Barrel)
Similar in taste to Turkish ayran or kefir, Chalap is made from fermented yogurt mixed with water, salt, and herbs. It’s a bit fizzy, tangy, and extremely refreshing on a hot day. Locals drink it to cool down, hydrate, and balance digestion.
Kvass Shoro (Brown Barrel)
Although not originally Kyrgyz, Kvass is a Russian-origin drink that became popular during the Soviet period. Made by fermenting rye bread, it tastes slightly like non-alcoholic beer, with a sweet and tangy flavor. It’s a favorite summer drink for many — even kids enjoy it.
