Berry Bread Kvass

This Berry Bread Kvass is made with Blackcurrants (хлебный Квас смородиновый). A delicious fermented rye bread drink, refreshing, tangy and a twist on the classic traditional Rye Bread Kvass. Boost your Kvass making abilities by making fruit Kvass this summer!

Kvass is made many different ways, from the classic Rye Bread Kvass (called Black Bread), to adding and infusing fruits. They can ferment naturally or with added Brewer's Yeast (as this recipe uses). There are also healthy versions made only with beets and is naturally fermented and full of probiotics. This Black Currant Kvass is a bit of a different way of enjoying Kvass. A bit of a summer fruity twist. Not sweet, but a flavored non-alcoholic bread beer.

Ingredients

• Dark Rye Bread - the darker the better
• Blackcurrant Berries (½ pound or 250g)
• Water
• Sugar
• Brewer's Yeast
• Raisins

How to Make Berry Kvass

Day 1

1. Prepare - bring water in stockpot to a boil. Toast the bread on a dark toaster setting. The darker the toast, the more flavor and color - just don’t completely burn the toast.
2. Muddle - muddle or mash the Blackcurrant berries until they are broken and juice is released.
3. Infuse - remove boiling water from heat. Add Toast and Blackcurrants to the boiling water, cover and allow to cool (best to leave overnight to infuse flavors).

Day 2

1. Strain - using a cheesecloth, strain the bread and berries from the Kvass. Discard to leave only the liquids.
2. Lightly Warm - pour into a clean pot and quickly warm on the stove until it is warm, around 95°F (35°C). Don't heat water higher than 110°F (45°C), or it will kill the yeast. If the water is cold, the Yeast won't activate.
3. First Fermentation - Remove warmed Kvass from heat. Add the Yeast, Sugar, and 1 teaspoon of Raisins. Stir to make sure sugar is fully dissolved. Allow to sit at room temperature for about 8 hours (can ferment for 24-48 hours for stronger Kvass). You will see foam and bubbles start to form.
4. Strain - using a cheesecloth and colander, strain Kvass into a bowl. Add 2-3 raisins in each soft drink bottle, pour Kvass into bottles (leaving few inches of head space) and seal tightly. 
5. Refrigerate - place in fridge for 3 days to allow flavors to develop as fermentation slows. Release pressure daily.
6. Enjoy - serve cold, a refreshing summer drink.

Fruit Kvass Ideas

• Apple Kvass - this is another classic version. Chop apple or add apple juice when the bread is steeping. This gives a lighter, mildly sweet drink with apple notes
• Strawberry, Raspberry or Cherry Kvass - fresh berries that are mashed and added when steeping. Adds different flavor profiles - use what fruit you have growing in the garden (or freezer)
• Red Currant or Mixed Berries - you can mix and match your berries, apples and dried fruits
• Pear Kvass - similar to Apple Kvass, but I prefer the flavor or Pears. Add chopped pears, fresh or dried to the steeping process
• Stone Fruit Kvass - add your favorites like Apricots, Peaches, Nectarines or Plums

CAN I USE BAKER'S YEAST?

Brewer's Yeast produces a cleaner result and flavor which is optimized for Brewing (often sold in 7g packets or 2 teaspoons). However, you can substitute with Active Dry Baker's Yeast (2 level teaspoons) but the flavor might taste a bit different. Nutritional Yeast will not work.

Is Kvass Alcoholic?

Traditionally Blackcurrant Kvass is made by fermenting Blackcurrant juice with yeast, a fizzy fermented fruit drink. I think it's much tastier with with the depth that a rye bread provides, and more refreshing too! Kvass is classed as a non-alcoholic drink, usually containing about 0.05% alcohol in it, like your de-alcoholized beer in the grocery store.

Can I Use Frozen Blackcurrant Berries?

Yes, you don't need to use fresh Blackcurrants from the garden (nice if you have them). I use frozen Blackcurrants from the grocery store, as fresh blackcurrants are hard to buy. Fun fact: Black currants were once illegal in the United States, so not everyone is familiar with this European fruit. Homemade Blackcurrant Juice is one of my summer favorites.

Slavic Summer Recipes You'll Love

• Medovukha - Honey Kvass
• Homemade Blackcurrant Juice
• Okroshka - cold soup with Kefir
• Raspberry Infused Vodka
• Malosolnie Ogurtsi - refrigerator pickles
• Russian Sauerkraut - Kvashenaya Kapusta
• Kisel with Berries

Kvass is enjoyed in Northern Slavic countries, Central Asia and the Baltic States. In Lithuania, it's called Gira Kvas. You'll love this refreshing summer drink, a nod to nostalgia from your childhood, or maybe you're just trying home brewing for the first time. Keep refrigerated and enjoy within 1 to 2 weeks. Bon Appetit! Приятного аппетита!

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