Who knows the formula and technology of Gowasu in Xinjiang?

Gowasu is a transliteration of Russian. Gowasu is a Russian-style beverage, which is brewed by dry bread fermentation. Its color is similar to that of beer but slightly red, with moderate sweetness and sourness, similar to acid.

Plum soup is a fermented cold drink without alcohol. Popular in Harbin, Yili, Tacheng, Urumqi and other places in Xinjiang.

Ingredients: bread 100g sugar 30g hops 5g (or half a glass of beer) raisins 10 boiled water 1 bottle (beer bottle).

Production method: cut the bread into small slices, bake it yellow and put it in a container. Cool the boiling water to about 40 degrees, pour it into a container filled with bread, stir, then pour in hops (or draft beer), stir again, cover it and let it ferment for one day. Then filter, put in a bottle filled with raisins, seal, ferment in the shade for 24 hours, and put in the refrigerator for later use.

Features: amber, full of bubbles, moderate sweet and sour, cool and refreshing, accompanied by hops, especially the unique aroma of wheat milk and hops fermentation. Because Gowasu contains bacteria and some ingredients whose raw materials are not completely decomposed. Therefore, it is an opaque liquid, that is, it has a certain degree of turbidity and precipitation. Gowasu is a good product for relieving summer heat, and it is also a health drink for stimulating appetite, promoting fluid production, resolving food stagnation and preventing constipation.

The main raw materials in Xinjiang are hops, bran, sugar and honey, and a small amount of bottom materials. The locals think it has the effect of beauty beauty.