Kvass ("leaven") is a Russian fermented non-alcoholic or mildly alcoholic beverage.It is made by the natural fermentation of whatever vegetable product is available. Fruits and berries were probably the first for this use. A notable raw material for kvass is birch sap, collected in the early spring. Grain suits well for his purpose, e.g., wheat, rye or barley (common or table kvass), or of black or rye bread, with the addition of sugar or fruit, usually apples. Some sorts of kvass use yeast for fermentation.
Kvass has been a common drink in Russia since ancient times. It has been both commercial product and home made.
In strength kvass can be almost non-alcoholic and at its strongest is only around 2.2%. It can often be flavoured with other fruits or herbs such as strawberriesThe strawberry Fragaria is the fruit of a plant in the family Rosaceae (Rose Family). It is an accessory fruit; that is, the fleshy part is derived not from the ovaries (which are the seeds, actually achenes) but from the peg at the bottom of the hypanthi or mintThis article is about the herb. See Mint (disambiguation) for other meanings. Mentha aquatica ''Mentha arvensis ''Mentha citrata ''Mentha longifolia ''Mentha x piperita ''Mentha pulegium ''Mentha requienii ''Mentha spicata ''Mentha suaveolens True Mint s.
See also
- Small beerSmall beer is a beer that contains very little alcohol, perhaps less than one percent. Sometimes unfiltered and porridge-like, it was a favored drink in Medieval Europe and colonial North America. It was sometimes had with breakfast, as attested in Benjam
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