The Rise of Kvass: Brewing with Bread

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-Brandon Copeland

The Rise of Kvass: Brewing with Bread

When we think about brewing, grains like barley, wheat, and rye typically come to mind. But what if we told you that you could brew a refreshing, low-alcohol beverage using something as simple as bread? Enter kvass, a traditional Eastern European drink that's been quenching thirsts for centuries.​

What is Kvass?

Kvass is a fermented beverage with origins in Russia and Ukraine, traditionally made from stale rye bread. It's slightly sour, mildly sweet, and often flavored with fruits, herbs, or honey. With an alcohol content typically below 1.5%, kvass is more of a thirst-quencher than a mind-bender, making it a popular choice for all ages in its native regions.​

Why Brew Kvass at Home?

• Sustainability: Got leftover bread? Instead of tossing it, transform it into a tasty beverage. It's an excellent way to reduce food waste.​

• Simplicity: Kvass doesn't require specialized equipment or ingredients. If you've dabbled in homebrewing or fermenting, you likely have everything you need.​

• Experimentation: The flavor possibilities are vast. From adding fruits like raisins and apples to herbs like mint or basil, you can craft a kvass that suits your palate.​

The Brewing Process

1. Prepare the Bread: Toast slices of rye bread until they're dark but not burnt. This deepens the flavor and color of the kvass.​

2. Soak: Break the toasted bread into pieces and soak them in hot water, allowing the mixture to steep and cool.​

3. Ferment: Strain the liquid, add sugar and yeast (bread yeast works fine), and let it ferment for a day or two.​

4. Flavor and Bottle: After fermentation, you can add optional flavors like fruits or herbs before bottling. Chill and enjoy within a few days.​

Is Kvass Beer?

While kvass undergoes fermentation and contains alcohol, it's quite different from traditional beer. Its low alcohol content, short fermentation period, and unique ingredients set it apart. However, for homebrewers looking to explore diverse fermentation traditions, kvass offers a delightful detour from the usual.​

Have You Tried Brewing Kvass?

Is kvass a novel way to repurpose bread and explore fermentation, or does it stray too far from what you consider "brewing"?

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Beer Trivia Question

🍺 Which historical group of people commonly drank kvass on long military campaigns due to its refreshing nature and mild alcohol content?

Read to the end to find out if you're right!

Brewgr Recipe of the Week

Rye Kvass

You can’t talk about an obscure “beer” like Kvass and then not back it up with a Brewgr recipe, so here is a recipe for rye Kvass from a year ago. While I have never brewed a Kvass before, it sounds like a lovely night cap and I definitely would love to attempt it one day.

Credit: Johnson3147

Poll Results: Have Your Brewed With Wood?

The majority of you responded that you have brewed with wood before and it adds depth and complexity. I would have to agree with this sentiment - I have brewed with wood before, and I do feel like I was able to detect a change in taste and mouthfeel on the beer that was noticeable. One brewer wrote in to say they have tried adding raw freshly split wood several times to the end of a boil without success. If I’m not mistaken, Dogfish Head did this at one point, so I can understand the appeal to give it a shot.

And the Answer Is...

🍺 The Russian Imperial Army. Kvass was a staple beverage for soldiers in the Russian Imperial Army, valued for its hydrating properties, ease of production in the field, and ability to preserve bread through fermentation.