Beverage
Kvass
Kvass is a traditional fermented beverage of Eastern and Northern Europe, made by steeping and fermenting stale rye bread (or rye malt) into a tangy, lightly sweet, very low-alcohol drink the colour of weak coffee. Refreshing and bready, it is drunk plain in summer and used as the souring base of cold soups such as okroshka.
Sweet-tartTrace alcohol
At a glance
Signature
Malty & Roasted
Acidic
Strength
Trace alcohol
by taste profile
Kvass tastes of toasted dark rye bread soured by lactic fermentation — sweet and sour together, lightly fizzy, faintly yeasty and bready, with a malty, slightly caramelised, almost coffee-like depth from the baked crust. It is light-bodied and refreshing, the gentle carbonation and tang scrubbing the palate, with a soft sweet-malt finish and only a whisper of warming alcohol. Fruit, mint or raisin versions add their own brighter notes, and beetroot kvass adds an earthy, mineral sourness.
Taste balance
BitternessMedium
SmoothBitter
StrengthMedium
LightStrong