Rus Articles Journal

Bottle kvass: whether that it, traditional for Russia, drink?

Are good to get in hot summer day from the refrigerator the kvass bottle bought the day before, to pour a full mug of this foaming drink and to sip it, savouring turned sour - sweet grain taste. However we will ask a question - whether that is traditional Russian kvass which was drunk by our ancestors?

So what do kvass in bottles of? Let`s try to understand.

Kvass was always considered as drink, traditional for Russia. This summer, when our country was exhausted from the pining long heat, it was superpopulyaren as satisfies thirst perfectly.

Once in the early Middle Ages kvass was drunk across all Europe. But gradually beer forced out it. Taste of kvass for foreigners was almost forgotten. Those from them which in former times visited our country in the memoirs often remembered this refreshing Russian drink.

In Russia kvass kept the niche. Kvasovarni were available in many state institutions. This drink was done in monasteries, army dining rooms, hospitals and, of course, in house conditions. Often the kvass mug with a top crust of bread replaced to the Russian peasant the whole lunch. what do to


kvass of?

In Russia kvass was done most often of bread and grain products - malt, grain, flour. But was and there is a set of recipes of preparation of kvass from fruit, berries (dried and fresh) and even from some vegetables. I, for example, still remember taste of beet kvass with which treated a duty shift of officers of the RVSN separate division deployed in the Soviet Belarus of that time. This kvass was so sour that we added it to tea instead of a lemon.

But we will return to raw materials of which do kvass. Products for it have to contain the carbohydrates capable to be fermented in alcohol and lactic acid. It impacts to drink pleasant sourish relish and, moreover, protects from food poisonings, possessing disinfecting action. Therefore it is safely possible to call the real Russian kvass a product of double fermentation - lactic and spirit.

Here it should be noted that by production of wine, beer and home brew there are similar processes. But in order that there was more alcohol, lactic fermentation is artificially slowed down. And when make sour - on the contrary, try to receive as much as possible lactic acid.

Old Russian kvass began to change already in the USSR. Barrel kvass was still close to traditional. Probably, those who are more senior, remember these yellow hook-on capacities with a faucet in an end face and the inscription “Grain Kvass“. Its quality, of course, not always was ideal, but it was the real live drink received as a result of double fermentation.

But here in 60 - e years kvass in bottles under the name “Russian“ and “Moscow“ began to be available for sale. He had any more no right to be called kvass as it was made without fermentation, by means of a kvass mash, lactic or lemon acid and sugar. These ingredients mixed up and saturated with gas, and the drink received as a result received the name of blending kvass.

But the most hard blow to the Russian classical kvass was struck vague 90 - e. Since then the real kvass ceased to be made practically, and under its sonorous name - a brand began to sell aerated water with taste of kvass.

Of what do kvass in a bottle? There is its typical structure: water, artificial sweeteners, dyes, podkislitel and, of course, preservatives. Some producers, however, add to this set also a kvass mash. However all of them without exception on bottle labels write “Kvass“, “Live kvass“, “Classical kvass“, etc.

B made 2005 attempt to revive our national drink, having given it accurate definition in new state standard specification. It ordered to produce kvass during “not complete spirit and lactic or spirit fermentation of a mash“. It means that kvass can be done not only classical double fermentation, but also purely spirit, i.e. unary. In such drink of natural lactic acid will be very little. Therefore artificial podkislitel - lemon or acetic acid add to it for effect of freshness. And this drink nothing else as blending kvass, is. In the present of double fermentation live kvass such additives are not necessary. It and without them is good.

In conclusion I will give the simple recipe of kvass own preparation:

Slice rye bread thin and dry before formation of a ruddy crust in an oven. Fill in 800 g of ready crackers with 4 liters of boiled water for 3 - 4 hours. Filter them through a gauze, add 25 g of the divorced yeast and 100 g of sugar. Put capacity to the warm place for 10 - 12 hours for fermentation. Then once again filter. For taste (that kvass was more juicy) add horse-radish and honey. Expose ready kvass to cold not less than 3 days. Now it can be drunk.

It to you not kvass in bottles.