Kvass

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Kvass

 

(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.

References in periodicals archive ?
Our Shinok waiter put on the table a tall cold pitcher of kvas beaded with moisture.
For instance, if a collective man gets into trouble with the law, he lives with the illusion that in his case the law will not work and justice will not prevail, for he remembers that there was a time when, by the strength of his imagination, water turned into kvas. Always susceptible to suggestion, a collective person may fall into the hands of a doctor too eager to bill his patient's insurance company for the maximum amount, then easily accede to the doctor's suggested diagnosis and, similar to Kafka's Gregor Samsa, metamorphose into something subhuman ("How I Became a Plant").
Inevitably it was Konterman who was involved, fouling Kvas for a free kick move that saw Balejic fire a goalbound shot that was diverted by Klos' finger tips.
MARIBOR: Simeunovic 6, Duro 5, Krizan 7, Seslar 6 (Golob 58, 3), Dvorsak 6, Sztipanovics 7, Filekovic 6, Balajic 5 (Bostjan 89, 1), Sarkezi 6, Cipot 5 (Kvas 73, 2), Snofl 6.