Thread: Kvas a little secret of the Rus !

So I just got done making and then promptly finishing off my first batch of Kvas.....What's that you say maybe ? Well it's basically a low alcohol Rye bread beer that the Russians have been making in their homes for centuries.Everybody from Monks to peasants and Rich and Poor have been consuming it with gusto for like ever.It's basically extracted liquid from soaked toasted Rye bread which has yeast and sugar added ,after which it gets strained bottled with usually raisins added and then chilled to nice and cold.It's loaded with B vitamins and it a great refresher on a hot day.It can be sweet or sour,flavored with mint or berries and many times it's referred to as Russian Cola. It's flavor varies from tasting like bread to almost Cider like.They also make a commercial version which I have had but since making my own is really no comparison. The commercial stuff is a little like a Rootbeer with Rye bread and Chocolate undertones.My friend Sasha over in Astrakahn coaxed me in to finally making some and I did not regret it. it's very low alcohol ,1% and I have been finding all sorts of health data online for it, being touted as having cancer fighting and probiotic qualities to it.If your a non alcoholic beverage fan,this would be right up your ally indeed.If anybody out there wants to share recipes or lore on the subject please do.And for those few Rus out there who may be reading..please join in .This stuff is deeeelish !! And I'm making more tomorrow.Did I not mention that this was super easy to make and a lot less time consuming than most fermented beverages.Just one more thing to add to the I did it myself and the old way list ha ! Thank you Sasha and thank you Russia !

The stuff sounds amazing. I've been trying to find it for about 3 months here and it's no where to be found.

Not sure what you mean by not being able to find it here.Do you mean here on SRP i.e recipes or do you mean not able to find the commercial stuff for sale anywhere ? There are tons of recipes all over the internet.Trust me, homemade is the way to go . Let me know and I'll try to help you.

Thank you. I've never done any home brewing, I'll look into it and will defiantly give your offer a good thought. But yes I meant available for sale in my area.

If you have any East Euro markets anywhere near,you would probably find it there.The Russian spelling for Kvas is Квас and you can find some YouTube videos on the subject doing either spelling..more so in the Russian though.Google it on Wickipedia as well..lots of good info there.

Unfortunately no. There are a good number in Chicago but it takes about 5 hours to drive there on a good day. I think I'm going to give making it a try, that looks like the only way I'll be able to try it in the even somewhat near future. This will be my first endeavor in brewing or distilling anything, any tips for a beginner.

I'll tell you,the more recipes I see and hear and watch,the more fascinating this stuff gets...and it's not even strong hooch.Every bit as interesting though and so far in every recipe I have noticed,they don't sterilize their containers..Just hand wash in hot soapy water ? I have been told there is no risk of poisoning.I'm sure a few brewers will hopefully chime in on this and also hopefully they will have had some experience with the stuff.My first batch I only washed like normal. No mold or ill effects. I'm not an experienced beer brewer so It's hard for me to compare the processes and know the similarities and differences and hazards. But I'm on a mission to find as old a recipe as I can and learn this stuff inside and out as it is basically a primitive yet awesome beverage.

Here are some recipe sites for starters Complete Traditional Russian Food Guide - Ultimate Russian Cook Book and here is the recipe I used at oldrecipebook.com go to canning and then click on Russian recipes. Mine came out flat and sour like flat white wine,but I added more sugar to sweeten it up and chilled it and it was great.It wasn't too fizzy though.Keep in touch and we'll get through this ha ha.I just went and bought two gallon sized clear mason jars with clamp on lids. Good luck and I willl help as much as I can...oh yes and don't use Aluminum in any of the process.Try to stick with enamel or glass.Although I was told by my friend in Russia that boiling the water and soaking the bread in stainless steel is okay and I have seen photo reference to stainless being used.

Going to the store for some bread for my next batch.Chat in a bit okay.

Hello everyone.
Steph become an expert in manufacturing kvass
Guys, really complicated about this is nothing. The main quality ingredients. Base - pure rye bread. A bit of live yeast and sugar.
Home kvass like Steph said, differs from the commercial. He was a bit muddy because of breadcrumbs. But it is completely natural, without preservatives and dyes.
Sincerely,
Alexander