Kvass

Kvass, from the Russian word for “leavened,” is the quintessential Russian beverage. It is brewed from traditional fundamentals of the diet, either black rye bread or beets, and provides a significant secondary source of nutritionally rich foods in a drinkable form. Similar to beer, kvass is thinner and only slightly fizzy, with a flavor that is both sweeter and tangier. Black-currant leaves, caraway, mint, and fruit such as lemons and raisins are sometimes added. The technique for brewing kvass dates back to ancient Mesopotamia, when ale was prepared from baked grain loaves. Because of the short fermentation period, two to three days, the alcoholic content of kvass is low, typically 0.7 to 2.2 percent.