Kvass
Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and a sweet and sour taste.
Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in Primary Chronicle, describing the celebration of Vladimir the Great's baptism in 988.
Traditionally, kvass is made from a mash of rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a drink known in Belarus, Estonia, Latvia, Lithuania, Moldova, Armenia, Georgia, Poland, Russia, and Ukraine. Kvass are also popular in some parts of China, Finland, Kazakhstan, and Uzbekistan.
Terminology
The word kvass is ultimately from Proto-Indo-European base *kwh₂et-. In English it was first mentioned in a text around 1553 as quass. Nowadays, the name of the drink is almost the same in most languages: in Polish: kwas chlebowy ; Belarusian: квас, '; Russian: квас, '; Ukrainian: квас/хлібний квас/сирівець, ; Latvian: kvass; Romanian: cvas; Hungarian: kvasz; Serbian: квас/kvas; Mandarin Chinese: 格瓦斯/克瓦斯, ; Eastern Finnish: vaasa. Non-cognates include Estonian kali, Finnish kalja, Georgian ბურახი, ; Latvian dzersis, Latgalian dzyra, Lithuanian gira, and Swedish bröddricka.Production
In the traditional method, either dried rye bread or a combination of rye flour and rye malt is used. The dried rye bread is extracted with hot water and incubated for 12 hours at room temperature, after which bread yeast and sugar are added to the extract and fermented for 12 hours at. Alternatively, rye flour is boiled, mixed with rye malt, sugar, and baker's yeast and then fermented for 12 hours at.The simplest industrial method produces kvass from a wort concentrate. The concentrate is warmed up and mixed with a water and sugar solution to create wort with a sugar concentration of 5–7% and pasteurized to stabilize it. After that, the wort is pumped into a fermentation tank, where baker's yeast and lactic acid bacteria culture is added, and the solution is fermented for 12–24 hours at. Only around 1% of the extract is fermented out into ethanol, carbon dioxide, and lactic acid. Afterwards, the kvass is cooled to, clarified through either filtration or centrifugation, and adjusted for sugar content, if necessary.
Initially, it was filled in large containers from which the kvass was sold on streets, but now, the vast majority of industrially produced kvass is filled and sold in 1–3-litre plastic bottles and has a shelf life of 4–6 weeks.
Kvass is usually 0.5–1.0% alcohol by weight, but may sometimes be as high as 2.0%.
History
The exact origins of kvass are unclear, and whether it was invented by Slavic people or any other Eastern European ethnicity is unknown, although some Polish sources claim that kvass was invented by Slavs. Kvass has existed in the northeastern part of Europe, where grain production is thought to have been insufficient for beer to become a daily drink. It has been known among the Early Slavs since the 10th century. Possibly invented in the Kievan Rus' and known there since at least the 10th century, kvass has become one of the symbols of East Slavic cuisine. The first written mention of kvass is found in the Primary Chronicle, describing the celebration of Vladimir the Great's baptism in 988, when kvass along with mead and food was given out to the citizens of Kiev. Kvass-making remained a daily household activity well into the 19th century.In the second half of the 19th century, with military engagement, increasing industrialization, and large-scale projects, such as the construction of the Trans-Siberian Railway creating a growing need to supply large numbers of people with foodstuff for extended periods of time, kvass became commercialized; more than 150 kvass varieties, such as apple, pear, mint, lemon, chicory, raspberry, and cherry were recorded. As commercial kvass producers began selling it in barrels on the streets, domestic kvass-making started to decline. For example, in the year ended 30 June 1912, there were 17 factories in the Governorate of Livonia, producing a total of 437,255 gallons of kvass.
In the 1890s, the first scientific studies into the production of kvass were conducted in Kiev, and in the 1960s, commercial mass production technology of kvass was further developed by chemists in Moscow.
By country
Belarus
Belarus has several breweries producing kvass: Alivaria Brewery,, and. It also has a variety of kvass tasting and entertainment festivals. The largest show takes place in the city of Lida.Estonia
In Estonia, kvass is known as kali. Initially, it was made from either brewer's spent grain or wort left to ferment in a closed container, but later, special kvass bread or industrially produced malt concentrate started to be used. Nowadays, kali generally is industrially produced with the use of pasteurization, the addition of preservatives, and artificial carbonation.Finland
In Finland, a fermented drink made from a mixture of rye flour and rye malt was ubiquitous in parts of Eastern Finland and was heated in the oven. It was called kalja or vaasa, while nowadays the drink is often known as kotikalja and is available in many work canteens, gas stations, and lower-end restaurants.Traditionally, kalja was usually made in households once a week from a mixture of malted and unmalted rye grains. Other grains, such as oats or barley, were also sometimes used; occasionally, leftover potatoes or pieces of bread were added. Everything was mixed with water in a metal cauldron or a clay pot and kept warm in the oven or by the stove for at least six hours for the mixture to darken and sweeten. Sometimes, the grain solids were filtered out through lautering. In Eastern Finland, the mixture was formed into large loaves and briefly baked for the crust to turn brown. The porridge or pieces of the malt bread were mixed into a wooden cask with water and fermented for one or two days with a previous batch, a sourdough starter, spontaneously or in more recent times with commercial baker's yeast. In the early 20th century, with sugar becoming more readily available, it started replacing the malting process, and modern kalja is made from dark rye malt, sugar, and baker's yeast.
Latvia
In Latvian, kvass was also called dzersis. After the dissolution of the Soviet Union in 1991, the street vendors disappeared from the streets of Latvia due to new health laws that banned its sale on the street. Economic disruptions forced many kvass factories to close. The Coca-Cola Company moved in and began quickly dominating the soft drink market. In 1998, the local soft drink industry adapted by selling bottled kvass and launching aggressive marketing campaigns. This surge in sales was stimulated by the fact that kvass sold for about half the price of Coca-Cola. In just three years, kvass constituted as much as 30% of the soft drink market in Latvia, while the market share of Coca-Cola fell from 65% to 44%. The Coca-Cola Company had losses in Latvia of about $1 million in 1999 and 2000. Coca-Cola responded by purchasing kvass manufacturers and producing kvass at their own soft drink plants.On 30 September 2010, the Saeima adopted quality and classification requirements for kvass, defining it as "a beverage obtained by fermenting a mixture of kvass wort with a yeast of microorganism cultures to which sugar and other food sources and food additives are added or not added after the fermentation" with a maximum ABV of 1.2 percent, and differentiating it from an unfermented non-alcoholic mixture of grain product extract, water, flavourings, preservatives, and other ingredients, which is designated as a "kvass beverage".
In 2014, Latvian kvass producers won seven medals at the Russian Beverage exposition in Moscow, with Ilgezeem's Porter Tanheiser kvass winning two gold medals. In 2019, Iļģuciema kvass ranked second in the Most Loved Latvian Beverage Brand Top, and first in the subsequent 2020 top.
Lithuania
In Lithuania, kvass is known as gira and is widely available in bottles and drafts. The first written records of kvass and kvass recipes in Lithuania appeared in the 16th century. Many restaurants in Lithuania make their own kvass, which they sell on the premises. Some brands of mass-produced Lithuanian kvass are also sold on the Polish market. Strictly speaking, gira can be made from anything fermentable—such as caraway tea, beetroot juice, or berries—but it is made mainly from black bread, or barley or rye malt. In rural Lithuania, gira was traditionally made using ingredients like rye flour, bread, apples, or berries. The simplest version was made by fermenting dried bread or bread crusts along with dried apples, then pouring hot water over the mixture. Another method involved using sprouted, dried, and ground rye malt, which was mixed with hot water and yeast to ferment. In Žemaitija, people would make gira by first brewing beer and then boiling the leftover malt with water, yeast, hops, and sugar. They would also simmer juniper or rowan berries multiple times, changing the water between each boil, and leave it to ferment for several days. In Aukštaitija, gira was sometimes used as an ingredient in soups.Poland
Kvass may have appeared in Poland as early as the 10th century, it quickly became a popular beverage thanks to its easy and cheap method of production as well as its thirst-quenching and digestion-aiding qualities. By the time of Jogaila's rule, kvass was universal. It was at first commonly drunk by peasants in the eastern parts of the country, but eventually the drink spread to the szlachta. One example of this is kwas chlebowy sapieżyński kodeński, an old type of Polish kvass that is still sold as a contemporary brand. Its origins can be traced back to the 1500s, when founded the town of Kodeń on land granted by the Polish king. He then bought the mills and 24 villages of the surrounding areas from their previous landowners. Then, the taste of kvass became known among the Polish szlachta, who used it for its supposed healing qualities. Throughout the 19th century, kvass remained popular among Poles who lived in the Congress Poland of Imperial Russia and in Austrian Galicia, especially the inhabitants of rural areas. Up until the 19th century, recipes for local variants of kvass remained well-guarded secrets of families, religious orders, and monasteries.The beverage production in Poland on an industrial scale can be traced back to the more recent interwar period, when the Polish state regained independence as the Second Polish Republic. In interwar Poland, kvass was brewed and sold in mass numbers by magnates of the Polish drinks market like the Varsovian brewery Haberbusch i Schiele or the Karpiński company. Kvass remained particularly popular in eastern Poland. However, with the collapse of many prewar businesses and much of the Polish industry during World War II, kvass lost popularity following the aftermath of the war. It also gradually lost favour throughout the 20th century upon introducing mass-produced soft drinks and carbonated water into the Polish market. In the early 21st century, kvass experienced a renaissance in Poland due to the heightened interest in healthy diets, natural products, and traditions.
Kvass can be found in some supermarkets and grocery stores, where it is known in Polish as kwas chlebowy. Commercial bottled versions of the drink are the most common variant, as some companies specialise in manufacturing a more modern version of the drink. However, old recipes for a traditional version of kvass exist. Some of them originate from eastern Poland; others from more central regions include adding honey for flavour. Although commercial kvass is much easier to find in Polish shops, Polish manufacturers of more natural and healthier variants of kvass have become increasingly popular both within and outside of the country's borders. A less healthy alternative of quick-to-make variants using kvass concentrate can also be purchased in shops. One colloquial Polish name for kwas chlebowy is wiejska oranżada. In some Polish villages, such as Zaława and its surroundings, kvass was traditionally produced on every farm.