The always refreshing Kvass

Kvass is a special childhood summer memory for me. Whenever when we got in from running around or playing outside, Kvass was all we were looking for.

Water was great of course, and plentiful, but nothing could beat the refreshing powers of Kvass, the colder the better.

These days, having made Singapore my home, and with its hot and humid weather, Kvass is the go-to refresher for pretty much the whole year. It is always in my fridge, and it was always going to be well stocked in the store’s fridge.

Plus, it is one of our bestsellers.

A fermented drink, Kvass has one of the strongest cultural heritages across the whole of Central and Eastern Europe. It is said to have been produced there for more than 1000 years.

Primarily made from rye bread, Kvass is the result once the bread ferments when combined with water, sugar and yeast. That fermentation process produces a very peculiar, sweet-sour flavor profile - the taste is considered somewhere between beer and coke.

Despite the fermentation process producing tiny amounts of alcohol, Kvass is considered a non-alcoholic drink and people of all ages enjoy it, including children.

Beyond its reputation as a highly refreshing drink, Kvass is often the base for a number of foods - most famously, Okroshka. It is the base for this cold soup, with various chopped vegetables, meat and hard boiled eggs added to complete the classic dish.

Some people also swear that Kvass is a cure for their hangovers.

You can try your first Kvass - or a new one - right here!

Enjoy! 

Anna