I was born in Basque Country and never heard of Kvass... until I moved to Estonia and became quite addicted to it. It's was very popular once upon a time to see people selling it on Summer in big containers on the street. These days in modern Estonia is hard to find it like this but still popular drink that most supermarkets have. But the best... at the farmers markets, that is delicious! I highly recommend to try this recipe to people like me who weren't born in Central/Eastern Europe (or Scandinavia) so this drink is culturally unknown. Great video !
You need to get some from Grillfest as well! Amazing little event here in Estonia I've gone to every year, enjoyed good meat and homecraft mead, beers and kvass. Cheers!
we have it in Moldova every summer still, Soviet remnant. I use suslo, it's like a thick liquid concentrate, you can make something like 500 litres of kvas out of 1 litre of this liquid. my dad bough 20 litres of the concentrate once, so now we can make it regularly in the summer 😅 super cool thing and sometimes you can find it in Russian shops around the world
There is an eastern European supermarket near me where I do all of my shopping -- their produce is fantastic. Almost everything in there is labelled in Cyrillic, which I can semi-hammer my way through thanks to learning the Greek alphabet in physics and math. They have enormous palettes of this stuff all over in the supermarket labelled "KBAC," and it's interesting to see how easy it is to make. From the amount of it in there and the gallon jugs it's sold in, you can tell it's popular.
Niiiice, I'm drinking KVAS right now. Btw you can make KVAS out of everything that have some sort of sugar in it. Like beetrot KVAS, or carrot KVAS. KVAAAAAAAS
Couple years back, my friend brought this like bready, yeasty carbonated juice from poland, and I was in love with it... As I am a lover of craft beer, this came in at the perfect time. I need to make this. Thank you flavor lab for this recipe!
We have so many different variations of this drink sold at local homemade food fairs and some of them look very light and clear, while others are as dark as the rye bread itself. Makes me wonder just how many different recipies for this drink are out there. They're all delicious too. Carbonation definitely helps though, i would maybe even add extra carbonation, but definitely not more sugar, it's not meant to be sweet imo
Very interesting, I've added this to my list of weird beers and wines to try making. I'll probably test the SG along the way so as not to make a bottle go boom but it should be safe in the quantity you made.
i have been wanting to make my favourite drink of all time at home for so long, so thatnk you for this tutorial! kvass is literally the best thing ever and i love how you named it bread beer, from now on i will use that term to desrcibe to my non eastern eruope/russian friends what the epic kvass is.
Somewhat important note: check if temperature is lower than ~37°C before adding yeast (or just leave to cool to about room temperature). Adding yeast to a hot water will kill it. I also believe raising were there not only for flavour but also because of their natural yeast on their skin. So maybe pouring almost boiling water over them to melt the sugar might kill it too
Warm temperatures and cold regulate the yeast process, it likes warm temperatures for fermentation, if you put it in the fridge it will slow down the fermentation process until sugar is gone, if you put or leave in temperature below 0 it might kill it
Kvass is great, but better use sourdough to get both the good bacteria and yeast in kvass. You can now also buy genuine kvass in the shops in the UK as well!
big tip for next time, get some whole-grain rye bread. it needs to REALLY be a bread, not a toast, not a cake, BREAD. at the very least there should be some whole grains in there. It adds a lot of flavor IMO. and importantly, it should not be a "risen" bread, the crumb should be REALLY dense.
oh man, almost excellent. raisins have natural yeast on them and are often used for sourdough starters. except when you poured the boiling water on the raisins, you likely sanitized them. if you had tosses the plain raisins in your bread water, you likely could have seeded your bread/sugar water with natural yeast and skipped out on adding bread yeast. try using "not heated raisins" for your yeast starter next time.
It's more its own thing. Beer wasn't traditionally made with barley bread, but rather malt barley. You're probably thinking of the like ancient sumerian/egyptian type stuff, but that's not exactly traditional
Just subscribed. It would be interesting to do this experiment with as many different breads as possible and record the differences in flavor. Great video!
I have done lots of kvass drinks from different types of bread, i can tell you the flavor is going to be the same and have a bit of bread taste you toasted and nothing more, if you want to change taste you need to add things up, like coriander seeds, Cinnamon sticks etc.. you can even add fruits basically experiment, if you want to make old soviet era kvass drink from around 80s instead of bread use grounded chicory
I've watched this video till the end and understood that Ur doing it wrong - namely when you add yeast. I've seen this recipe pop up many times and it is very widespread but the thing is that this recipe is for, well, bread flavoured beer. The big difference between KVAS and various yeast driven alko beverages is that KVAS should be fermented by Lactobacteries and not yeast (at 1st stage at least), and that what gives KVAS its bitterish brand taste. PS Raisins are added when you bottle KVAS after 1st fermentation not just for taste, but also because there are a lot of yeast on them. And then you put bottles to carbonate somewhere cool cause yeast like it cool, while lactobacteries do not.
All you did was make small beer aka a soft drink, soft drinks used to be called "soft" because they still contained alcohol however it was a smaller amount than even a normal beer with nothing added to it(these were given to children back in colonial times)
@@therabbitcity you could use even apple butter, or malt extract. But, if you use bread you should toast it until deep dark brown, this way you’ll get a nice yummie color.
@@EugenssonIt was invented in Russia. The baltic states were part of the Russian Empire after Russia defeated Sweden and bought out them (they were occupied by Sweden), as well as finland being a part of Russia.
Actually if you want to make an old soviet era from 80s style kvass you need to use Chicory instead of rye bread, and chicory needs to be grounded type like coffe
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
I was born in Basque Country and never heard of Kvass... until I moved to Estonia and became quite addicted to it. It's was very popular once upon a time to see people selling it on Summer in big containers on the street. These days in modern Estonia is hard to find it like this but still popular drink that most supermarkets have. But the best... at the farmers markets, that is delicious! I highly recommend to try this recipe to people like me who weren't born in Central/Eastern Europe (or Scandinavia) so this drink is culturally unknown. Great video !
You need to get some from Grillfest as well! Amazing little event here in Estonia I've gone to every year, enjoyed good meat and homecraft mead, beers and kvass. Cheers!
@@arichiquabtd8092 Grillfest is awesome but if you have the opportunity get to Palamuse festival as well with most of South Estonian farms on it ❤
@@enekotartun I will keep that in mind, it's been a while since I've been able to visit the south with many of my childhood friends. Thank you!
we have it in Moldova every summer still, Soviet remnant. I use suslo, it's like a thick liquid concentrate, you can make something like 500 litres of kvas out of 1 litre of this liquid. my dad bough 20 litres of the concentrate once, so now we can make it regularly in the summer 😅 super cool thing and sometimes you can find it in Russian shops around the world
There is an eastern European supermarket near me where I do all of my shopping -- their produce is fantastic. Almost everything in there is labelled in Cyrillic, which I can semi-hammer my way through thanks to learning the Greek alphabet in physics and math. They have enormous palettes of this stuff all over in the supermarket labelled "KBAC," and it's interesting to see how easy it is to make. From the amount of it in there and the gallon jugs it's sold in, you can tell it's popular.
KBAC, KVASS, or anything else you want to call it. Just lemme have it!!!!
pro tip, for a sharper flavour leave few chunks of bread in the oven till it starts to char. and strain afterwards, it helps with fermentation.
Niiiice, I'm drinking KVAS right now. Btw you can make KVAS out of everything that have some sort of sugar in it. Like beetrot KVAS, or carrot KVAS.
KVAAAAAAAS
Couple years back, my friend brought this like bready, yeasty carbonated juice from poland, and I was in love with it... As I am a lover of craft beer, this came in at the perfect time. I need to make this. Thank you flavor lab for this recipe!
We have so many different variations of this drink sold at local homemade food fairs and some of them look very light and clear, while others are as dark as the rye bread itself. Makes me wonder just how many different recipies for this drink are out there. They're all delicious too. Carbonation definitely helps though, i would maybe even add extra carbonation, but definitely not more sugar, it's not meant to be sweet imo
Kvass, one of my favorite Probiotic Drinks. It's up there with Kefir and Yogurt Milk. 😋
Don't think kvass has much probiotic bacteria, as its fermented with yeast. Lacto bacteria is what ferments kefir and yoghurt indeed.
Very interesting, I've added this to my list of weird beers and wines to try making. I'll probably test the SG along the way so as not to make a bottle go boom but it should be safe in the quantity you made.
Sure does make a difference where you live. What is weird to one person is a familiar comfort food to another.
i have been wanting to make my favourite drink of all time at home for so long, so thatnk you for this tutorial! kvass is literally the best thing ever and i love how you named it bread beer, from now on i will use that term to desrcibe to my non eastern eruope/russian friends what the epic kvass is.
Im "leaving bread in" guy. More flavour indeed.
pretty awesome, I'll have to try this. thanks for the video!
First rule of homebrew, funnel plus sieve. 😉
Somewhat important note: check if temperature is lower than ~37°C before adding yeast (or just leave to cool to about room temperature). Adding yeast to a hot water will kill it.
I also believe raising were there not only for flavour but also because of their natural yeast on their skin. So maybe pouring almost boiling water over them to melt the sugar might kill it too
Do you need to worry about the yeast being too cold as well?
Warm temperatures and cold regulate the yeast process, it likes warm temperatures for fermentation, if you put it in the fridge it will slow down the fermentation process until sugar is gone, if you put or leave in temperature below 0 it might kill it
Okay, NOW is when you need the glass weight.
i really recommend to add some lemon slices
Kvass is great, but better use sourdough to get both the good bacteria and yeast in kvass. You can now also buy genuine kvass in the shops in the UK as well!
big tip for next time, get some whole-grain rye bread. it needs to REALLY be a bread, not a toast, not a cake, BREAD. at the very least there should be some whole grains in there. It adds a lot of flavor IMO. and importantly, it should not be a "risen" bread, the crumb should be REALLY dense.
Kvas, carbonated fermented bread drink. That's it.
oh man, almost excellent. raisins have natural yeast on them and are often used for sourdough starters. except when you poured the boiling water on the raisins, you likely sanitized them. if you had tosses the plain raisins in your bread water, you likely could have seeded your bread/sugar water with natural yeast and skipped out on adding bread yeast.
try using "not heated raisins" for your yeast starter next time.
Hero of kvass
It’s basically rye beer. Beer was traditionally made with barely bread. Sounds good and I now have a reason to break out my beer making kit.
It's more its own thing. Beer wasn't traditionally made with barley bread, but rather malt barley. You're probably thinking of the like ancient sumerian/egyptian type stuff, but that's not exactly traditional
I'd categorize kvass as a type of small beer
'Can you make alcohol from bread that uses blood as a substitute for eggs?' - Chrome
I’m not too far in to the video yet, but daaaaaayuumn that rye bread looked tasty :p
Kvass is like a root beer. The closest Western European thing (taste-wise) would be the Belgian Geuze beer.
You can call this type of drink a 'fermented soda' or 'naturally carbonated' to convey that it's slightly alcoholic :)
good video
Just subscribed. It would be interesting to do this experiment with as many different breads as possible and record the differences in flavor. Great video!
I have done lots of kvass drinks from different types of bread, i can tell you the flavor is going to be the same and have a bit of bread taste you toasted and nothing more, if you want to change taste you need to add things up, like coriander seeds, Cinnamon sticks etc.. you can even add fruits basically experiment, if you want to make old soviet era kvass drink from around 80s instead of bread use grounded chicory
kvass is just a russian way of saying its proper - lithuanian name "gira"(or if you want to say it in full "duonos gira", it's like "bread kvass") :-)
I wanna TASTE that
the raisins are meant to contribute yeast, so dont put hot water over the raisins.
Unless all you want to do is add flavour and mouthfeel of course. Add yeast.
Beer. The item you are looking for is beer. Beer is bread drink.
Does it make you want to put on an Adidas track suit?
Smile. Probably depends on how much of it you drink.
I've watched this video till the end and understood that Ur doing it wrong - namely when you add yeast. I've seen this recipe pop up many times and it is very widespread but the thing is that this recipe is for, well, bread flavoured beer. The big difference between KVAS and various yeast driven alko beverages is that KVAS should be fermented by Lactobacteries and not yeast (at 1st stage at least), and that what gives KVAS its bitterish brand taste.
PS Raisins are added when you bottle KVAS after 1st fermentation not just for taste, but also because there are a lot of yeast on them. And then you put bottles to carbonate somewhere cool cause yeast like it cool, while lactobacteries do not.
how many percent is the alcoholic soda?
kvas is amazing, prefer the sour version
You should follow a recipe, but use a subsitute for every ingredient and compare the result to the original.
If you put bread why do you put yeath ?
All you did was make small beer aka a soft drink, soft drinks used to be called "soft" because they still contained alcohol however it was a smaller amount than even a normal beer with nothing added to it(these were given to children back in colonial times)
Like 6 Hi friend nice 👍👈🌸
Can this be made using day-old/stale rye bread❓🤔
Sure!
Yes! My granny makes kvass with leftover rye bread
That makes way more sense than using fresh bread, recipes like this generally come about from people finding ways to prevent waste.
@@Eugensson ty
@@temchak appreciate that
soaked bread juice
Can you use others bread like wheat bread?
No
for a more soda/non-alcoholic version just skip the yeast fermenting step and just use soda carbonating machine
We love this channel so much - how do we join your discord? It's not in the description
Whoops, the link is there now
Nice one again - but you may want to invest in a funnel :)
I am Latvian love kvass
abv?
Pretty sure it's called beer
what's the alcohol content?
I wonder if you can make Kvass out of Glazed Donuts?
sure
Everything with a sugar content is fermentable.
I was curious about this too, different kinds of bread making different flavors.. 🤔
@@therabbitcity you could use even apple butter, or malt extract. But, if you use bread you should toast it until deep dark brown, this way you’ll get a nice yummie color.
Would like to know the alcohol content.
Usually below 0.5-1.0%
@@Eugensson Ok , so good for kids then. Thanks.
No way you get 1% with this recipe. It at least 4-5%.
@@grugnotice7746 For kids, you can get kvass from Eastern European grocery stores. It's a different drink though.
@@grugnotice7746 it is safe for kids indeed.
Remember guys, You can ferment it a little longer and let the yeast consume all the sugar for a higher alcohol content. ;)
Russian.
More like Eastern European, or slavic
@@temchak not only Slavic, also Baltic and Finnic
@@Eugensson Thank you for the correction. We might share a bottle of kvass one day
@@EugenssonIt was invented in Russia. The baltic states were part of the Russian Empire after Russia defeated Sweden and bought out them (they were occupied by Sweden), as well as finland being a part of Russia.
Seems like crappy beer lol
Not really, kvass has been since the medieval ages in east europe, king and poor people drink was back than
i fking LOVE kvass
can't get it in the states
Actually if you want to make an old soviet era from 80s style kvass you need to use Chicory instead of rye bread, and chicory needs to be grounded type like coffe