Fashion for the soft drinks comes and goes, but the Russian kvass, with its characteristic aroma of fresh rye bread in the XXI century is the same welcome as many centuries ago. The secret to the popularity of this tonic drink, and how to prepare the brew, so it turned out delicious?

History of kvass

Drinks, which are a cross between beer and kvass were known in ancient Egypt in the third millennium BC. Slavs began to prepare the brew about a thousand years ago. The first mention of this beverage found in Russian chronicles 996 years. According to the testimony of historical documents, the baptism of Rus in 989 people, accompanied by the distribution of bread, honey The benefits of honey: tasty recovery   and kvass.

Without kvass in those days I do not do any one meal: drink daily users and the poor, and in wealthy homes. House, where there was kvass considered disadvantaged. Foamy drink took with them to reinforce the forces of peasants going to work in the field.

Kvass bathed in the bath: it was believed that it improves health. In addition, the brew was used in various rituals. For example, before the wedding, when the bride is bathed in the bath, on the hot stones poured heady brew, the remains of which then finishing their bridesmaids. Sometimes even brew was used to extinguish fires: there was a belief that if the house caught fire from a lightning strike, it is impossible to extinguish the fire with plain water - only kvass or milk.

By XV century in Russia there were more than five hundred varieties of kvass. All sorts of cost is relatively inexpensive, and the brew has been circulated everywhere. Finished drink is not only based on rye or barley malt, but also on the basis of honey or fruit and berry juices. In summer, the period of fasting brew with onion and bread was the basis of the diet of a poor folk.

The name "Russian kvas" stayed for a drink, made on the basis of rye malt and rye flour. However, it flourished in Russia and the production of other grades. Many Kvasnikov (kvass producers) throughout Russia did not get tired to invent new and new flavors: apple, pear, caramel, spicy, sour, sweet, mint, raisin. Sometimes the results of such experiments were in vogue, and sometimes forgotten, and they are replaced by new tastes.

In the middle of the XIX century to replace the cottage industry began to receive large enterprises. Fearing the loss of the art of making kvass Russian society escort of public health was to patronize the producers of this drink. In defense of kvass were many figures of the time, including, for example, and the famous chemist Mendeleev.

Russian kvass today

Kvass in Russia has always been something more than just a drink, it is part of the cultural heritage. And to this day the Russians are willing to buy in the summer brew, not mineral water, juice or sweet drinks. And this is not surprising: it is proved that kvass perfectly quenches thirst and refreshes. Of course, this applies only to natural kvass.

Alas, forgery kvass - is not uncommon. Despite the fact that kvass at all times was considered a cheap drink, available even to the poor common people and businessmen in the late XX century, we have found ways to reduce the cost of production even more. Now, buyers often offer sodas, made under the simplified technology. Vodicka stained with flavorings, sweeteners and dyes has little in common with the traditional Russian drink.

This brew - sweet, frothy, refreshing - can be found in stores today. To distinguish this drink is relatively easy: you just take a close look at the label. The packaging of this kvass must indicate that it is - a product of malt (as an option - grain) fermentation. Among the ingredients should not be sweeteners, flavors, stabilizers, acidifiers. This brew is usually a short period of storage, while the carbonated drink kvass can be kept for years.

If the brew is produced by the classical technology, it does not add carbon dioxide: it becomes frothy beverage by fermentation. Thus, natural kvass contains a small amount of alcohol - 0, 5% and 2%. This brew quenches thirst and fills. It is good for drinking and as a basis for such dishes as a hash or botvinya.

Kvass with their hands

Cook kvass yourself quite easy, and sometimes even easier than finding the "right" drink in the store. There are several ways to make the brew by the arms:

• Use ready-leavened concentrate;
• Make a brew based on barley, wheat or rye malt;
• Cook kvass from bread crumbs.

The simplest - is, of course, available in the shop concentrate kvass drink and cook according to the instructions. Coped with this task, and the most inexperienced cook: only need to strictly follow the manufacturer's recommendations and do not store thus prepared brew too long - drink quickly deteriorates, it is necessary to drink for several days.

The most vivid taste has to brew malt. Find this product in stores can be difficult. In essence, malt - is soaked and germinated in a special way barley, wheat or rye. If desired, the malt can be prepared independently. Before the use of the malt to ground in a coffee grinder, mixed with rye crackers and sugar, then pour boiling water. Received cooled wort, yeast is added, topped up with water and left to ferment in an open vessel. It remains to cool the brew for 12-24 hours, and the drink is ready.

If you must get failed, kvass is made from bread crumbs. It is best to use a rye bread that kvass has a pleasant smell and taste. Crackers filled with boiling water and left to cool. Then sugar was added to the wort and yeast. After 12 hours kvass filtered, bottled and put in a cool place. In a few days I will be ready to drink. For flavor, you can add raisins and spices.

Maria Bykov

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