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.

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

MURI uses Pine Kvass in Fade To Black: a kvass built on resinous pine.^[1]

Service signal

Green, balsamic, bready.

MURI

Passing Clouds

Sparkling White<0.5% ABV

Geranium Kvass

MURI uses Geranium Kvass in Passing Clouds: a bread-beer-style kvass scented with geranium.^[2]