Kvass

Also known as: bread 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

Fermentation

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

How producers use Kvass

Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.

MURI

Fade To Black

Sparkling red<0.5% ABV
Pine Kvass

Pine kvass is explicitly named. The attached beverage evidence does not identify its starter culture.[1]

Service signal

Green, balsamic, bready.