kvass
Sign in to saveKvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and a sweet and sour taste.
AI overview
Kvass is a lightly alcoholic drink made from fermented grains that has a cloudy look and a flavor combining sweetness with sourness. It has been a traditional beverage in Eastern European and Russian cultures for centuries, valued both as an everyday drink and for its role in regional food traditions.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Kvass
- Food.image
- Mint bread kvas.jpg
- Food.image_size
- 250px
- Food.caption
- A mug of mint kvass and its ingredients
- Food.alternate_name
- Kvas, kwas, gira, burakhi, kali
- Food.region
- Northeastern Europe; Central and Eastern Europe; Caucasus; Xinjiang, China; Heilongjiang, China
- Food.associated_cuisine
- Slavic (Belarusian, Polish, Russian, and Ukrainian), Estonian, Latvian, Lithuanian, Georgian and Uyghur cuisine
- Food.course
- Beverage
- Food.type
- Fermented low-alcoholic beverage
- Food.served
- Cold or room temperature
- Food.main_ingredient
- Rye bread or rye flour and rye malt, as well as water and yeast
Article
21 sectionsContents
- Terminology
- Production
- History
- By country
- Belarus
- Estonia
- Finland
- Latvia
- Lithuania
- Poland
- Russia
- Sweden
- China
- Elsewhere
- Nutritional composition
- Use
- Cultural references
- Non-bread varieties
- See also
- References
- External links
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.