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| | Kvass - Wikipedia, the free encyclopedia |
 | | For modern homemade kvass, most often black or rye bread is used, usually dried or fried beforehand, with the addition of sugar or fruit (e.g. | | | Kvass (Russian: квас) ("leaven") is a fermented non-alcoholic or mildly alcoholic beverage popular in Russia and other Eastern European countries. | | | In urban Russia, Kombucha (a beverage that became popular in Russia since the start of 20th century) is sometimes referred to as "tea kvass" or (incorrectly) simply as "kvass", although these two drinks taste different. |
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http://www.wikipedia.org/wiki/Kvass
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| | Food Features: Kvass and Kombucha |
| | Kvass is made from stale sourdough rye bread so it’s a natural for bakeries to make it from the bread that they do not sell. | | | In wealthy households, various kinds of kvass were made either with rye bread or with currants, raspberries, lemons, apples, pears, cherries, bilberries and lingonberries. | | | The sourdough rye bread that serves as the base for kvass is called Borodinsky bread, named after an area near Moscow that served as a battlefield during the Napoleonic wars. |
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http://www.westonaprice.org/foodfeatures/kvass.htm
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| | How to make kvass |
| | The water used for kvasses, meads, and cider, must be soft. | | | Since kvasses undergo fermentation, especially if raisins are placed in the bottle, it is advisable not to fill the bottles completely, to seal them with good large corks, and to tie with cords or to seal with pitch or tar. | | | Dissolve 10 grams of yeast, add to kvass, mix well, and, having allowed the kvass to stand in a warm place for 24 hours, pour into bottles, adding 2-3 raisins to each; seal, put in cool place and in 3 days it is ready. |
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http://www.people.virginia.edu/~kgc4e/kvass/recipe.html
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| | Michael Jackson's Beer Hunter - Porter and kvass in St. Petersburg |
| | Kvass is traditionally made by baking whatever grains are available, most often rye, and producing a brew of low-to-medium strength, occasionally flavoured with fruit or herbs. | | | The traditional use in kvass of the grain rye probably led to its employment in more conventional beers. | | | It is well known that, before the technique of malting was devised, grains were baked into bread to make them soluble for the brewer, and that this method was used in Mesopotamia, now a part of Iraq. |
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http://www.beerhunter.com/documents/19133-000264.html
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| | Epinions.com - Russian Rye....Boyarsky Malt Drink..aka Kvass |
| | The beer style I speak of is kvass, which is a very low alcohol beer style, that is traditionally made from fermented rye bread, but also can be made from a combination of wheat, rye, barley, and buckwheat meal, made sweeter with the addition of sugar or fruits. | | | Kvass, is actually the Russian word for leaven, and is as popular as vodka in that country. | | | I don't think kvass will be taking the place of Coke for me, but I'll be back for more, and as a beer lover, the history alone of kvass, made it well worth the $2 I spent for a two liter bottle. |
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http://www.epinions.com/content_3193741444
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| | Rye bread Kvass - Cold beverage. Recipes from Russia. |
| | Kvass was drunk by the whole population from tsar to commoner. | | | besides ordinary kvass was also brewed different sorts of mead kvass and berry kvass. | | | Crush the rye rusks or rye bread dried in the oven, put it in big saucepan, pour boiled hot water, mix, cover and leave for 3-4 hours in a warm place, stirring from time to time. |
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http://recipes.siteburg.com/drink/kvas.htm
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| | Kvass |
| | apple kvass, bilberry juice, Rhenish wine, vodka, mead, fermented and unfermented beer, and ale. | | | To prepare 5 liters of bread kvass, dilute in warm 35-40 deg C water 10 tbsps of syrup, 1 2/3 cup sugar, 6-7 g of pressed yeast, keep 25-30 deg C 18-20 hours. | | | In chapter 52: The steward should measure and record amounts of bread, rolls, beers, vodka, ale, kvass, sour cabbage, vinegar, siftings, bran, dregs of any kind, yeast, and hops. |
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http://jducoeur.org/Carolingia/orlando_kvass.html
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| | News Listings RestaurantEdge |
| | The reason is that kvass is like homemade bread: it's only good when its fresh, and it doesn't stay fresh long. | | | Kvass has always been a village drink and Russian women once gathered to brew a batch every few days, storing what they could in cellars in jugs stacked among pieces of winter ice. | | | Like the best beer, Kobelev says, the best kvass is unfiltered, unheated and unadulterated. |
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http://www.restaurantedge.com/index.phtml?news=1&newsid=384&PHPSESSID=f738d63ad2e9459a26782d1ce4cae99c
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| | Kvass |
| | Kvass was and is cheaper and easier to make than beer. | | | In households, the most common way to make Kvass was to toast rye bread or dry it out in the oven, and soak it in water allowing it to ferment. | | | Kvass is drunk while it is still fermenting. |
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http://www.practicallyedible.com/edible.nsf/pages/ed.1990
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| | Uncle Phaedrus, Finder of Lost Recipes |
| | Kvass is a beerlike drink that's made mainly from rye bread, although it can be made from grain and fruit, too. | | | Kvass is very refreshing on a hot summer's day and is quickly made from black bread and yeast. | | | Cranberry kvass is drunk right away or poured into bottles and stored in a cool place. |
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http://www.hungrybrowser.com/phaedrus/m121201.htm
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| | Rodney Valdez's Brewing Kvass Page |
| | The Russians regard Kvass as a unique drink but historically Kvass is mostly a poor mans form of beer. | | | Kvass will be ready to drink in about 10 days. | | | Kvass will be ready to drink in a few days. |
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http://www.geocities.com/NapaValley/6670/brewkvas.htm
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| | Blogger: Email Post to a Friend |
| | Even though they came from a people that drink pints of vodka a day, and Kvass, our Russian hosts were aghast at the beer/ vodka thing; describing it as a mad thing to do. | | | Russian Barbecue - Note bottles of Kvass in foreground. | | | I recall capping the contest by us depth-charging glases of beer with vodka chasers. |
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http://www.blogger.com/email-post.g?blogID=8225855&postID=109905309534366069
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| | Kvass II |
| | Kvass II Kvass II Classification: kvass, rye, dark bread, Russian brew, ethnic brews | | | Put bread into a big pan or earthenware crock & pour boiling water over it. | | | Allow to cool till lukewarm, then carefully squeeze the liquid from the bread & strain the liquid through a muslin cloth so the kvass will not be cloudy. |
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http://brewery.org/cm3/recs/12_43.html
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| | Cooking |
| | Cucumber, verdure (fennel, parsley, onion etc.), garden radish (or black radish), boiled eggs and meet, salt, sour cream, kvass; hot boiled potato. | | | You can use the kefir with cold boiled water instead kvass and sour cream. | | | Break down into soup-plate, pour kvass, add the table-spoon of sour cream. |
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http://summoning.ru/cook_eng/index.shtml
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| | Миллион Меню — Рецепт "Beef Stewed in Kvass" |
| | Remove the meat, dry, sprinkle with salt, fry on each side in the remained oil and put in a brazier. | | | Миллион Меню — Рецепт "Beef Stewed in Kvass" | | | Add 1 cup of hot water and 2 cups of kvass, add the sautéed roots, tomato puree, black peppercorns and braise for 11/2 hour, covered, over a low heat, stirring. |
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http://www.millionmenu.info/eng/recipes/collection/drecip1167
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| | BIP-Kvass |
| | The ingredients for preparation of the kvass concentrate were a secret as far back as 9th century up to the present days. | | | Kvass originates from Russia, and it is produced in Japan, America and here with us – in BIP. | | | One small 0.33l bottle of kvass satisfies the daily organism needs for vitamins B and the mentioned minerals. |
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http://www.bip.co.yu/e-r-kvas.htm
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| | Pilot Guides.com: Food and Drink Specialities in Russia |
| | A beverage of ancient heritage, Kvass is a Russian word for leaven, one of the national alcoholic drinks of Russia and popular also in Eastern Europe. | | | Borshch is a mildly tart vegetable soup dominated by the rich colour and taste of beetroot. | | | It is made by a simultaneous acid and alcoholic fermentation of wheat, rye, barley and buckwheat with the addition of sugar or fruit. |
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http://www.pilotguides.com/destination_guide/europe/russia/food.php
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| | Brews & Views Bulletin Board Service: Kvass |
| | It was reportedly a recipe that the common folk of Russia brew. | | | Kvass is great during a hot summer day in Siberia. | | | It has very little alcohol and was made with rye bread. |
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http://hbd.org/discus/messages/20001/24809.html?1091135067
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| | Recipe -- Kvass |
| | Kvass may be flavoured by adding a few berries when the raisins are added. | | | Traditionally, this drink is made by Russian peasants from the uneaten crusts of bread. | | | If you want to bottle this drink, allow it to ferment in the secondary fermentor until no air bubbles form and bottle as any other wine. |
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http://scorpius.spaceports.com/~goodwine/kvass.htm
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| | White Kvass on RussiansAbroad.com |
| | Blend the wheat flour with the oat flour, adding some warm water (30-40 degrees C), salt, sugar, classic kvass malt, kefir, and beer. | | | As soon as bubbles and foam come to the surface and the drink tastes bitter, it is strained to leave the sediment, which is later used as ferment for a new portion of kvass. | | | Mix well and leave to ferment for a few days. |
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http://www.russiansabroad.com/cuisine/Recipe.asp?ComID=183
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| | Drink Recipes: Liqueurs: Kvass - DrinkSecret.com |
| | Drink Recipes : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z | | | Drink Recipes :: Liqueurs :: Kvass Drink Recipe | | | Tear the bread into tiny piecese and put it in a large crock pot. |
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http://www.drinksecret.com/recipe/kvass.html
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| | [No title] |
| | Citizens of Krasnoyarsk and its guests have enjoyed real bread kvass brewed by Pikra in accordance with old Russian recipes for many years already. | | | Pikra will also sell kvass in 50-liter barrels to ensure availability of a fresh drink in the market. | | | Then, familiar 900-liter yellow kvass tanks will appear in the busy streets and places of the city to the delight of kvass lovers. |
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http://www.pikra.com/data_en/news?qs=1
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| | Realbeer.com Beer Community - Kvass? |
| | Believe it or not I was reading about Kvass 1 night and ran to the store and bought coarse rye flour and ran it through the mill...the recipe called for bread yeast so thats what I used -fleischmanns- | | | If I had a dollar for every beer I ever drank, I'd spend it on more beer. | | | Realbeer.com Beer Community > Homebrewing > In general > Kvass? |
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http://www.realbeer.com/discussions/showthread.php?threadid=5457
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| | Foodie Family - Recipes |
| | All recipes with kvass as main ingredient (sortable) |
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http://www.foodiefamily.com/script/__recipe_list.asp?MAININGREDIENT=kvass
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| | HOMEBREW Digest #818 Thu 06 February 1992 |
| | Kvass in Cyrillic) and I didn't find out until later what it was - it is indeed some sort of fermented bread drink. | | | Some time >later, I checked out a Russian cookbook from the library, and they >also mentioned a drink called "kvass" based on fermented bread. | | | There are two Lithuanian drinks that I know of, but I'm not sure about whether they are both fermented or not. |
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http://hbd.org/hbd/archive/818.html
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| | Other fermented food and drink |
| | In Russia, a slightly sour weak beer called Kvass is made from rye flour and malt or from bran and four or from black bread and apples, which are left to ferment in water, and to which various other ingredients are added. | | | The following list of lesser known types of fermented drinks was sent into the Kombucha mailing list by Günther Frank, the well known author of a book written about Kombucha Tea, entitled: "Kombucha - Healthy Beverage and Natural Remedy from the Far East". | | | Here you will find some Recipes for bread-kvass |
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http://www.kombu.de/t-verw-e.htm
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| | Drink Recipes: Kvas 02 - by Recipe Cottage |
| | Kvass is similar in taste to a weak English beer. | | | Leave the bottles lying down in a cool place. | | | The kvass should be ready in 2-3 days. |
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http://www.recipecottage.com/drinks/kvas02.html
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| | Realbeer.com Beer Community - Malta & kvass |
| | How about kvass which is a low-alcohol beverage (2-3%) made from rye? | | | 2-liter soda-style bottles) of kvass, as well as an "instant kvass extract" (just add water, sugar, yeast). | | | Realbeer.com Beer Community > Public House > Pull up a stool: General beer talk > Malta and kvass |
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http://www.realbeer.com/discussions/showthread.php?threadid=2192
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| | [No title] |
| | It sounds to me, however, that kvass is a generic name for a drink made from dark rye, and that when it gets a bit old, it gets hard -- not unlike cider. | | | Subject: kvass,kumiss Date: 06-Feb-92 Time: 02:18 PM Msg: EXT02802 Hi folks, I have recipes for both kvass (fermented bread drink) and kumiss (fermented mare's milk drink) at home (also lots of other non-beer fermenting recipes). | | | Further, he told me that one could buy kvass extract in some of the Russian shops along Fairfax in the LA area (Jewish enclave, although that is changing). |
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http://www.homeroastnbrew.info/hbd/1992/0819
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| | Kvass? - Brew Tank |
| | Anyone have a good recipe for a Kvass? | | | I recently got ahold of a VERY good Kvass (rye beer/wine sans hops), |
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http://www.brewtank.com/showthread.php?t=812
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| | Ploughshares, the literary journal |
| | Kvass says, nodding her head in the direction of Greenpoint, where the Irishes and Poles live who have only beer and no food in their ice boxes, "this was a Jewish place Sodom, and terrible worse than anything. | | | Lot, looked back, and is a pillar of salt, even as a pillar of salt she's a bit wide in the hips. | | | Kvass, a half century ripe, two years a widow does not lack suitors, and we all know, though it is secret to the rest of the world, when she marries again we will not hear these stories, not the same way. |
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http://www.pshares.org/issues/article.cfm?prmArticleid=543
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| | www.pcela.co.yu - English |
| | Pour the kvass into bottles, put 2 or 3 raisins in each, close them up well and store in a cool place in horizontal position. | | | When circles of lemon and raisins come to the surface, filter the liquid through a strainer. | | | After 2 or 3 days the kvass is ready for use. |
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http://www.pcela.co.yu/kulrE.htm
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| | Caustic Commentary, Spring 2002 |
| | When local drink makers introduced a bottled kvass that passed muster with the new health laws, kvass rebounded to account for more than 30 percent of Latvia's soft drink market. | | | After the breakup of the Soviet Union, Latvia imposed new health laws forbidding the sale of locally made kvass by street vendors, paving the way for Coca-cola to move in and take over the beverage market (Associated Press). | | | Coke has countered by purchasing several kvass brands and refitting some plants to produce kvass. |
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http://www.westonaprice.org/causticcommentary/cc2002sp.html
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| | Susun Weed's Wise Woman Forum :: View topic - Beet Kvass question |
| | I found that near the bottom of the jar of liquid, the consistency is that of syrup. | | | I have made a batch of Beet Kvass (recipe from the Nourishing Traditions book). | | | Welcome to Susun Weed's open space for discussion. |
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http://www.susunweed.com/weedforum/viewtopic.php?t=8138&sid=123ca8060abacb4fd8282b5b758b0cdc
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| | Drinks - CaravelNet Forum |
| | Kvass (or kvas) is a traditional Russian drink made by natural fermentation, usually from rye. | | | My favorite drink changes every three months or so, but the above would be my short list. |
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http://www.drod.net/forum/viewtopic.php?TopicID=5387
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| | Re: Okroshka - Cold Kvass Soup |
| | In Reply to: Re: Okroshka - Cold Kvass Soup posted by Lola on September 04, 1999 at 00:29:33: | | | Go to King Supers and find old bread (do not take a garlic bread). | | | Posted by Okisa on May 17, 2001 at 15:57:20: |
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http://russia-in-us.com/Cuisine/RX/Messages/2534.html
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| | My wife makes a mean brew of kvass |
| | My wife makes a mean brew of kvass | | | I know; an anti-climactic way to end a batch of photos. |
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http://www.milkfusion.com/family/11-19-03/photos/photo_41.html
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| | Kvass |
| | However, with the advent of capitalism in Russia, comrades are lining up for a relatively new taste... | | | Article Publication TimeStamp: 08/31/1998 02:00 AM Kvass articles at ArticlesGalore.com © |
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http://www.articlesgalore.com/documents/Kvass
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| | Kvass |
| | When I was I was told that kvass contained b12 | | | Date: December 16, 2002 at 11:03 am PST |
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http://www.vegsource.com/campbell/messages/5284.html
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| | Миллион Меню — Рецепт "Black Radish with Kvass" |
| | 1 quarter (1 liter) bread kvass (see the recipe) | | | Cut hardboiled eggs, spring onion, parsley and dill greens finely. | | | Миллион Меню — Рецепт "Black Radish with Kvass" |
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http://www.millionmenu.ru/eng/recipes/collection/drecip3584
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| | The New York Review of Books: Bread and Kvass |
| | The New York Review of Books: Bread and Kvass | | | The cover date of the next issue of The New York Review of Books will be December 1, 2005. |
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http://www.nybooks.com/articles/article-preview?article_id=13205
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| | Kvass |
| | Home : Food : Drink : Kvas : Kvass | | | Online Marketing - Online media buying and internet marketing Professionals. | | | You can be the first one to write a review for Kvass! |
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http://www.foodnetworkindex.com/detailed/kvass.html
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