Kvass

A bread-beer-style ferment made by steeping grain in hot (not boiled) water and fermenting with a sourdough starter, producing bready, brioche-like notes and minimal alcohol.

Category

How It Works

Roasted or caramel malt is brewed almost like a beer but never boiled, then fermented with a sourdough starter rather than old bread.

Best For

Mouthfeel and bready depth; a champagne-like brioche character