traditional fermented Slavic and Baltic beverage

Kvass is a fermented beverage made from black or regular rye bread.[1] The colour of the bread used helps to make the colour of the drink. It is a non-alcoholic drink by Russian standards. This is because the alcohol content from fermentation is less than 1.2%.[2] Overall, the alcohol content is low (0.05% - 1.0%).[3] It is often flavoured with fruits or herbs such as strawberries, raisins or mint. Kvass is also used for preparing a cold summertime soup called okroshka.[4]

A mug of kvass

It is popular in Russia, Belarus, Ukraine, Lithuania, Latvia, Poland, Estonia, and other Eastern and Central European countries, It is also popular in former Soviet states, such as Kazakhstan and Uzbekistan, where one can see many kvass vendors in the streets.[5] Kvass is also popular in Harbin[6] and Xinjiang, areas within China that are influenced by Russian culture.


  1. Kvass (Russian Fermented Rye Bread Drink) Recipe
  2. ГОСТ Р 52409-2005. Продукция безалкогольного и слабоалкогольного производства Archived 2011-08-23 at the Wayback Machine ("GOST Р 52409-2005. Production of non-alcoholioc and mildly alcoholic products") (in Russian)
  3. Ian Spencer Hornsey. A history of beer and brewing, page 8. Royal Society of Chemistry, 2003. "A similar, low alcohol drink (0.05% - 1.0%), kvass .. may be a "fossil beer"
  4. Katz, Sandor (2003). Wild Fermentation. White River Junction, VA: Chelsea Green Publishing Company. pp. 121. ISBN 1-931498-23-7.
  5. Michael Jackson's Beer Hunter - Porter and kvass in St. Petersburg
  6. 哈尔滨特色饮料“格瓦斯”竞相亮相哈洽会