Possibly invented in the Kievan Rus' and known there since at least the 10th century, kvass has become one of the symbols of East Slavic cuisine. It has been known among the Early Slavs since the 10th century. Kvass has existed in the northeastern part of Europe, where grain production is thought to have been insufficient for beer to become a daily drink. The exact origins of kvass are unclear, and whether it was invented by Slavic people or any other Eastern European ethnicity is unknown, although some Polish sources claim that kvass was invented by Slavs. History A kvass vendor (kvasnik) in Russian Empire in the 18th century Kvass is usually 0.5–1.0% alcohol by weight, but may sometimes be as high as 2.0%. Initially, it was filled in large containers, from which the kvass was sold on streets, but now, the vast majority of industrially produced kvass is filled and sold in 1–3-litre plastic bottles and has a shelf life of 4–6 weeks. Afterwards, the kvass is cooled to 6 ☌ (279 K 43 ☏), clarified through either filtration or centrifugation, and adjusted for sugar content, if necessary. Only around 1% of the extract is fermented out into ethanol, carbon dioxide and lactic acid. After that, the wort is pumped into a fermentation tank, where baker's yeast and lactic acid bacteria culture is added, and the solution is fermented for 12–24 hours at 12 to 30 ☌ (285 to 303 K 54 to 86 ☏). The concentrate is warmed up and mixed with a water and sugar solution to create wort with a sugar concentration of 5–7% and pasteurized to stabilize it. The simplest industrial method produces kvass from a wort concentrate. Alternatively, rye flour is boiled, mixed with rye malt, bread yeast, sugar, and baker's yeast and then fermented for 12 hours at 20 ☌ (293 K 68 ☏). The dried rye bread is extracted with hot water and incubated for 12 hours at room temperature, after which bread yeast and sugar are added to the extract and fermented for 12 hours at 20 ☌ (293 K 68 ☏). In the traditional method, either dried rye bread or a combination of rye flour and rye malt is used. Production Home fermentation of kvass in glass jars. 'beverage', similar to Latvian dzira), and Swedish bröddricka ( lit. 'beverage', similar to Lithuanian gira), Lithuanian gira ( lit. Non- cognates include Estonian kali, Finnish kalja, Latvian dzersis ( lit. 'bread kvass', to differentiate it from kwas, 'acid', originally from kwaśny, 'sour') Latvian: kvass Romanian: cvas Hungarian: kvasz Serbian: квас/kvas Chinese: 格瓦斯/克瓦斯, géwǎsī/ kèwǎsī Eastern Finnish: vaasa. Nowadays, the name of the drink is almost the same in most languages: in Belarusian: квас, kvas Russian: квас, kvas Ukrainian: квас/хлібний квас/сирівець, kvas/ khlibny kvas/ syrivets in Polish: kwas chlebowy ( lit. In English it was first mentioned in a text around 1553 as quass. The word kvass is ultimately from Proto-Indo-European base * kwh₂et- ('to become sour'). It is a popular drink in Russia, Ukraine, Belarus, Poland, Baltic countries, some parts of Finland, Sweden and China. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. The first written mention of kvass is found in the Primary Chronicle, describing the celebration of Vladimir the Great's baptism in 996. Kvass originates from Northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. Kvass is a fermented cereal-based low-alcohol beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste.
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