Kvass – From homebrew to industrial production
Kvass or kvas, is a traditional beverage primarily known in Russia, the Baltic States and the Ukraine, where it is predominantly consumed during the summer months. The ingredients and recipes are diverse, because kvass production was for centuries a cottage industry; that is, it was brewed by families at home. Each family possessed their own recipe for brewing kvass using a wide range of ingredients; however, one ingredient common to all of them is rye. For kvass made at home, the rye was first baked into loaves of bread before commencing the brewing process [1]. For industrial production, it was necessary to find other raw materials, such as raw grain, sugar and various types of malt. The following report offers an overview of the ingredients and processes and also outlines the possible methods by which kvass can be produced on an industrial scale.
Select offer and read on
6 print issues
