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Kvass ("leaven") is a Russian fermented non-alcoholic or mildly alcoholic beverage.
It is made by the natural fermentation of whatever vegetable product is available. Fruits and berries were probably the first for this use. A notable raw material for kvass is birch sap, collected in the early spring. Grain suits well for this purpose, e.g., wheat, rye or barley (common or table kvass), or of black or rye bread, with the addition of sugar or fruit, usually apples. Some sorts of kvass use yeast for fermentation.
Kvass has been a common drink in Russia since ancient times. It has been both commercial product and home made.
In strength kvass can be almost non-alcoholic and at its strongest is only around 2.2%. It can often be flavoured with other fruits or herbs such as strawberries or mint.
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