Kvass

The kvass or kvass (deprecated also Quas; according to Duden (1974 ) also kvass, Russian квас ) is an old East Slavonic carbonated soft drink, which is obtained by fermentation of the basic ingredients of water, rye and malt. Kvass is now spread mainly in Russia and Ukraine, but also in other Eastern European countries. Although usually made ​​of bread or biscuit, and therefore also known under the term bread drink or bread drink (registered trademark), there are other formulations, such as kvass from pears, berries or other fruit.

The word kvass was first mentioned in the year 989, and means something like " sour potion " or " Fermented " since kvass has a slightly sour taste. Etymologically, it comes from the same Indo-European root as the German word cheese. The Russian verb " kwassen " (Russian квасить ), or " to bekwassen " (Russian накваситься ) is still " drink " or " get drunk ", even if it is nowadays done more pronounced with vodka and other alcoholic beverages.

The color and taste of the drink are comparable with that of malt beer, but not as sweet. It has for a slight lemon flavor that is reminiscent of cyclists. The smell is reminiscent of fresh bread. It forms when pouring a flower like beer. Kvass typically contains 0.05 to 1.44 % alcohol and has, caused by certain lactic acid bacteria, a digestive effect. The lactic acid content is about 0.18 to 0.48 %.

Kvass is offered in the summer in many parts of Russia and Ukraine on the road tankers, which are typically painted yellow and bears the marking Квас. Even bottled in plastic bottles kvass in Russia industrially produced widespread. For export, there are 0.5 L cans.

The drink is also known in Poland, the Baltic States and the Caucasus. In Lithuania under the name ( Duonos ) Gira, in Latvia than in Estonia and kvass Kali. In Germany this is sometimes called kvass bread beer, it should be noted that in the Russian beer bread ( хлебное пиво ) beer and not called kvass.

In the GDR, kvass has been made ​​in several breweries, eg in the diamond brewery in Magdeburg. In the year 2007 860 million liters of kvass were consumed in Russia.

Production

Basically you need for the production of kvass water, malt, rye flour ( rye bread at home too ) and kvass yeast or leaven. To increase the carbon dioxide content, it is possible in addition sugar or molasses admixing. Depending on kvass variety also taste are giving substances like mint, currants, raisins and more. used in the production.

In the house production, it can easily lead to a faulty fermentation in the fermentation process.

In addition, there are kvass production instant powder and liquid Kwaskonzentrate that are mixed with water and may be misaligned even with yeast. In Germany such precursors can - be earned in various Russian stores - just as well finished kvass into bottles.