Yili Kavas is now brewed with high-quality purified water, barley, wheat bran, mountain nectar, sucrose, hops , and fermented by yeast . The honey tastes stronger and more local. So in comparison, Xinjiang's Kavas will be sweeter than the Northeast's Gvas , and will naturally be closer to the public. Everyone knows in Xinjiang, suitable for both young and old, very popular, and has also received unanimous praise and favor from foreign guests all over the country. Yili Kavas formula ratio technical standard is also #China Fresh Brew Kavas/Gvas Standard#
In fact, the northeastern gvas is also like Ili Kavas. It is transmitted by Russian immigrants from the border areas, which is the same as Kavas. The reason why the name is one word is that Yili is a multi-ethnic area. The ethnic groups such as Russian , Uyghur , Kyrgyz, Hui, and Han all brew with their own methods. Because the pronunciation between each ethnic group is different, they have maintained craft exchanges. After more than a hundred years of localization, they have produced huge differences in taste. The final interpretation developed into a #Cavas, a national cultural drink with strong Western Region style, and is also one of the specialty drinks with Xinjiang flavor.
Here I have to remind you that fresh cavas has different flavors at different times of the day. Because it is affected by time, temperature and water quality during the fermentation process, the taste of cavas will quietly shake between sweetness and sourness, and between light and strong. The statement of
may be a bit exaggerated, but there is indeed some point of view on how to make cavas taste beautiful -
First, cavas is a fresh drink, so you have to drink it in big mouthfuls while it is cold, which is so warm.
Second, Kavas must be eaten with barbecue, it is not possible to have Kavas at the Xinjiang night market.
Third, cavas must be fresher when they are in the barrel. The cavas in the barrel is kept air and pressure-keeping. When it is first shot out, the bubbles are richer, which is more refreshing than the taste in plastic bags.
Anyway, for Xinjiang people , in the hot summer, I put a cup of cold cavas from the green plastic bucket on the night market stall and poured it into one mouthful. There is nothing like this newer Xinjiang!
Xinjiang Kavas uses barley, wheat bran, hops, and after fermentation by active yeast, mountain nectar is also added. The honey tastes stronger and more local. So in comparison, Xinjiang's cavas will be sweeter than Northeast gawas, and will naturally be closer to the public. Every year, Xinjiang receives a large number of tourists, and after leaving Xinjiang, they are obsessed with this cavas.
In recent years, many bosses are optimistic about the gaps and business opportunities in the mainland market and have entered the mainland market one after another. Since Kavas is a fresh brew, it is a chilled drink with natural fermentation of grains. It is nutritious and healthy, sweet and sour, refreshing, quenching thirst, and replenishing wine to cheer up. It also caters to people's current view of health care. The prospects for # Kavas should be very good.
To sum up, #Cavas is a fermented chilled beverage that adapts to the current market demand and beverage development trends. It has the characteristics of a best-selling beverage in the future. It will definitely be able to sell ahead of all kinds of beverages and become a strong product in the future beverage market.
is derived from #Russia's Gwas, along with # German beer , #American Cola, # Bulgarian Buza , a dish called #Four Ethnic Drinks. In the international refreshing beverage evaluation held at Yugoslavia in 1982, #Russian Gwas won the championship with an absolute advantage of 18 points, which beat the world-renowned Coca-Cola 9.8 points, which is enough to prove the charm of #Gwass. It is truly brand value, and its world-renownedness has long been spread. Drinks are natural, nutritious, healthy and delicious, and they are waiting for further development of the future market.
I am fortunate to meet folk craftsmen from various ethnic groups #Kavaci, #Gavaci, #Kavaci, #Gavaci , and #Kavaci. I have comprehensively summarized my experience and mastered a manual fermentation method, which greatly improved the quality of Kavaci. After years of repeated research and adjustment in the factory, I have mastered the #Excellent taste of Kavaci, which is in line with more than 70% of the current market. It can also be regarded as a craftsmanship and craftsmanship quality, and # has mastered the most advanced and reasonable Kavaci production equipment and the formula ratio of #Best Kavaci taste. In 2006, I opened Kavas with my friends in Urumqi. The scale was the largest at that time. At that time, Xinjiang's outdoor night market was very popular. #Kavas is known as a specialty drink in Xinjiang. Later, branches were successively built in in Aksu area and in Yili area.
0 All-in-one zero-foundation guidance for bosses who are interested in developing in the mainland:
1. Early stage: #According to the requirements and standards of Kavas production within the factory, #Program the reasonable Kavas workshop layout design.
2. Mid-term: # and each equipment manufacturer shall design the Kavas production process, the Kavas factory layout, and reasonably design Kavas production equipment. When the equipment enters the factory, install, clean, disinfect, debug, and finally trial-produce qualified Kavas products on the equipment. #Reasonable Kavas production equipment is the most critical, and it requires professional guidance to customize. When customizing the fermentation tank , a slight process change is required based on the original beer fermentation tank to meet the production process of Kavas tank.
3. Later: #Kavas technical guidance and formula ratio notes teaching, # Then to the reasonable arrangement of Kavas production capacity, teach it step by step throughout the process, # until you can complete Kavas production independently, # and fully master the production technology and have independent production capacity.
