About

Kvass craft beer is made by the natural fermentation of bread, such as wheat, rye, or barley.

Traditional kvass was generally manufactured by mixing several kinds of malt (rye malt was preferred, but barley and wheat malts were also used, giving a somewhat different taste to the resulting drink) with flour and/or breadcrumbs and diluting them with boiling water to a paste-like consistency. In Russia, under Peter the Great, it was the most common non-alcoholic drink in every class of society.