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(Russian, kvas), a refreshing drink, dating from Kievan Rus’.
Kvass is usually made from malt (rye or barley), rye flour, sugar and mint. A kvass wort is prepared and then fermented with the aid of a combined culture of kvass yeast and lactic acid bacteria. The wort is kept at 20°-25°C for six to 12 hours to complete fermenting process. The kvass is cooled to 10°-15°C and poured off, with the yeast being left in the primary vessel; the kvass is then filtered and poured into barrels and bottles. Kvass concentrates, which are easily prepared at home, are available. Other kvasses are made of fruits and berries, including apples, lemons, and cranberries.