Kvass
Kvass is an ancient, traditional Russian beverage made from buckwheat meal, wheat, rye, rye bread, or barley, but it can be made from any ingredient that can be fermented. It has a relatively low alcoholic content (from 0,7-2.0 %) as a result of the natural fermentation process, but it is classified as a non-alcoholic beverage in Russia.
Some versions, especially commercial brands that are sometimes artificially fermented, do not contain alcohol. The origins of kvass are associated with Kievan Rus', a federation that eventually became an area of three large nations: Russians, Belarus, and Ukrainians.
The first written reference of kvass dates back to the 10th century, and it is presumed that by that time, the drink was enjoyed by most Slavic nations in Eastern Europe. The first written mention in English dates back to the 16th century when kvass was at the peak of its popularity. Read more
Through history, kvass became popular among all social classes, and during the Cold War, it was commonly enjoyed in Eastern Europe and some Baltic states. Nowadays, kvass is rarely sold by street vendors, and it is mostly available as a bottled drink.
Kvass is malty, refreshing, subtly sour, lightly fizzy, and typically amber or golden in color. It is best served chilled when the weather is hot, and it can be additionally flavored with various fruits such as strawberries or raspberries.
