Beverage
Beet Kvass
Beet kvass is a tart, earthy, deep-red fermented tonic made by lacto-fermenting raw beetroot in salted water. Unlike the bready rye kvass of Russia and Ukraine, it is a distinct beet-based ferment — savoury rather than sweet, closer to a drinking brine than a soft drink — long taken by the spoonful or the glass as a daily digestive tonic and used to sour and colour beetroot soups such as borscht.
Crisp & tartNon-alcoholic
At a glance
Signature
Earthy & Acidic
Briny
Strength
Non-alcoholic
by taste profile
Beet kvass tastes of raw beetroot turned savoury and sour — deeply earthy and mineral, briny with its fermentation salt, and tangy with clean lactic acid rather than sweet. It is light-bodied and only faintly fizzy, with a whisper of the beet's sulphurous, geosmin-like earthiness, a background sweetness from residual beet sugar, and often a savoury lift of garlic, dill or caraway from the ferment. The finish is dry, salty-sour and stony, more like a drinking brine or borscht base than a soft drink, and it stains the mouth vivid red.
Taste balance
BitternessSmooth
SmoothBitter