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Soft drinks from Russia, Belarus, Ukraine, Baltic states, Poland
Birch sap, tapped in spring, holds about 1–2 % sugar and spoils within a day at room temperature. Set with oats, malt, rye bread or raisins, it ferments into a sour drink kept in barrels. In parts of NW Russia most sap is now drunk fresh and only what is left is fermented.
| Fresh birch sap | About 1–2 % sugar, mostly sucrose[fernandez2025] |
| Oats laid on top (Lithuania), or malt, rye bread, beans or wax (Russia) | [prakofjewa2024][shikov2017][belichenko2021] |
| Raisins, citrus slices, mint or blackcurrant leaves (modern Belarus) | [prakofjewa2024] |
| Starter | oats laid on the sap (Lithuania); raisins sometimes added to start the fermentation (Pskov Oblast) |
What changes: Sap drips from a tapped birch into a container
Output: fresh sap.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Birch sap, tapped in spring, holds about 1–2 % sugar and spoils within a day at room temperature. Set with oats, malt, rye bread or raisins, it ferments into a sour drink kept in barrels. In parts of NW Russia most sap is now drunk fresh and only what is left is fermented. Limosilactobacillus reuteri does most of the fermenting.
| Acidity | pH 6 → 3.18Measured[semjonovs2014] | Let it sour |
|---|
Fermented birch sap starts from a thin tree sap with only about 1–2 % sugar instead of grain or fruit juice. Birch kvass replaces the water of bread kvass with sap.
Fresh sap spoils fast, in about a day at room temperature, so tap and process it quickly and keep it cold. Bacterial counts in sap rise late in the tapping season.
Every number is labelled with how it is known. How this atlas is made
Birch sap has been drunk fresh and fermented in Lithuania for centuries and was widely tapped in eastern Poland in the 19th century. In the 1970s and 1980s a technology for sterilised birch sap appeared in NW Russia, and some lemon or orange started to be added.
