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Soft drinks from Russia, Ukraine, Belarus, the Baltic states, Poland, Moldova, Armenia and Georgia
Rye bread (or rye malt and flour) is extracted in hot water to make a wort, then sugar and baker's yeast, sometimes with lactic bacteria, are added. The wort ferments for about a day and is then filtered and kept cold, so kvass stays fizzy, sweet-sour and at most 1.2 % alcohol under the Russian standard.
| Rye bread, chopped into small cubes and air-dried500 g | Mountain-rye bread in the study; the bread is steeped in hot water[kaszuba2024] |
| Water1500 mL at 80 °C, then 1500 mL at 70 °C, then 1500 mL more at 70 °C | The first two portions extract the bread; the third is added to the filtrate[kaszuba2024] |
| Sugar100 g | Added to the filtrate with the yeast; a further 10 g per litre is added after fermentation[kaszuba2024] |
| Compressed baker's yeast20 g | [kaszuba2024] |
| Starter | other: baker's yeast, with lactic acid bacteria in some kvass |
Total time across the recorded steps: 15 days
What changes: Hot water extracts the rye bread into a wort
Stirred every 5 min in the first portion and every 10 min in the second. With rye flour and rye malt instead of bread, Wikipedia says the flour is boiled and mixed with the malt. Output: bread extract (wort).
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
Rye bread (or rye malt and flour) is extracted in hot water to make a wort, then sugar and baker's yeast, sometimes with lactic bacteria, are added. The wort ferments for about a day and is then filtered and kept cold, so kvass stays fizzy, sweet-sour and at most 1.2 % alcohol under the Russian standard. Made in 5 steps over 15 days. The longest step, filter, sweeten and keep cold, takes 14 days (Kaszuba J 2024) and runs at 10 °C (Kaszuba J 2024). Saccharomyces cerevisiae and Lactic acid bacteria do most of the fermenting.
| Main step | 14 daysReported[kaszuba2024] | Filter, sweeten and keep cold |
|---|---|---|
| Temperature | 10 °CReported[kaszuba2024] | Filter, sweeten and keep cold |
| Acidity | pH 4.2Measured[kaszuba2024] | Filter, sweeten and keep cold |
Kvass is made from rye bread, or from rye flour and malt, extracted in hot water. Sugar and baker's yeast are added and the ferment runs about a day, so the drink stays at 1.2 % alcohol or less under the Russian standard, and it is then kept cold.
Made the same way, each with what its own sources record.
Alcoholic drinks from Mordovia, Russia
Poza is brewed from steamed sugar beet with rye flour, malt and hops, and the source likens it to kvass or braga.
The Russian kvass standard caps alcohol at 1.2 % by volume, but lets unfiltered kvass rise by up to 0.2 percentage points during storage (0.1 if clarified), so the yeast keeps working. Wikipedia says kvass can reach 2.0 % in some cases and that children of all ages drink it. The laboratory recipe kept the finished kvass at 10 °C.
Every number is labelled with how it is known. How this atlas is made
The first written mention of kvass is in the Primary Chronicle, in the account of Prince Vladimir's baptism, when kvass was handed out to the citizens of Kyiv; Wikipedia dates this to 988 and a 2025 review to 989. English 'quass' is recorded around 1553. The first scientific studies of kvass were done in Kyiv in the 1890s, and commercial mass-production technology was developed by chemists in Moscow in the 1960s (Wikipedia).
