Kvass - the healthy Russian bread drink
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Kvass is a beverage from the East Slavic and partly also South Slavic speaking regions, which is produced by fermentation from bread.
Today, kvass is widely consumed in Russia, Belarus, Ukraine, Moldova, Serbia, Montenegro and the Baltic States. However, the drink has now also achieved a certain popularity in other countries of Europe and the Caucasus.
The word kvass was first mentioned in a document in 989 and means something like "sour drink" or "fermented drink", as kvass has a slightly sour taste.
The color and taste of kvass are comparable to malt beer, but kvass is not as sweet. Instead, it has a slight lemon taste, reminiscent of shandy. The smell is reminiscent of fresh bread. It forms a head of foam when poured.
To make kvass, you need stale bread, rye flour and kvass yeast or sourdough. Sugar can be added to increase the carbon dioxide content. Depending on the kvass variety, flavorings such as mint, currant, raisins, etc. are also used in its production.
Industrially produced kvass in plastic bottles is widely available in Russia. Half-liter cans are available for export. In summer, kvass is sold on the street from tank trucks in many parts of Russia.
