Does anyone else here enjoy kvass?

eyechoirs
Fri, 06 Oct 2023 16:32:28 +0000

Kvass is a traditional Slavic beverage that is made by fermenting rye/wheat bread/flour/malt. The result is low alcohol (usually <0.5%), carbonated, and balances sweet, bready flavor with a refreshing tartness reminiscent of kombucha. It's a great substitute for beer, in my opinion, for people who can't tolerate significant amounts of alcohol.

This is not a common beverage outside of Eastern Europe. I've had freshly made kvass a couple times at Russian restaurants in the US, but it seems like the only other way to buy it is to find an store (brick-and-mortar or online) that imports canned or bottled kvass from the Slavic homeland - it doesn't seem like there are any US-based kvass brewers. On a lark, I bought some Russian kvass online - a brand called 'Букет Чувашии' (Buket Chuvashii - 'Bouquet of Chuvashia') - and it was actually pretty good compared to what I've had in the past. I'm interested in trying other brands as well, but looking through reviews, it seems like a lot of brands are more akin to weakly-flavored bread soda than a real fermented drink. I wanted to see if other people who drink kvass have any recommendations for what brands to try.

Another option is to home-brew kvass. Theoretically, this should be similar to brewing kombucha, or any other lightly fermented food or drink. It looks like there are even a few places where you can buy kvass 'starter kits'. A lot of instructions for homebrewing kvass suggest using brewer's yeast though, and it seems like it would be harder to limit the alcohol content this way. As far as I can tell, traditional kvass cultures are a mix of yeast and lactic-acid producing bacteria (again, similar to kombucha) - would using a kombucha starter culture work to brew kvass? If anyone here has experience brewing kvass, I'd love to hear about your experiences!

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