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Topic: Kvass


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  Rye-bread Kvass - Brot-Kwass
Kvass is very refreshing on a hot summer's day and is quickly made from fl bread and yeast.
Homemade kvass is somewhat effervescent and only slightly alcoholic.
Although Russians drink kvass as a cold beverage, it may also be used as a cold-soup stock in okroshka (chilled vegetable soup with meat) or botvinia (green vegetable soup with fish).
www.kombu.de /kwass.htm   (1614 words)

  
  Kvass   (Site not responding. Last check: 2007-10-14)
Kvass ("leaven") is a Russian fermented non-alcoholic or mildly alcoholic beverage.
A notable raw material for kvass is birch sap, collected in the early spring.
Grain suits well for his purpose, e.g., wheat, rye or barley (common or table kvass), or of fl or rye bread, with the addition of sugar or fruit, usually appless.
publicliterature.org /en/wikipedia/k/kv/kvass.html   (185 words)

  
 Kvass
Kvass ("leaven") is a Russian alcoholic beverage, a form of beer.
It is made, by the fermentation of whatever grain is available, such as wheat, rye or barley (Common or Table Kvass), or of fl or rye bread, with the addition of sugar or fruit, usually apples.
The main benefit of kvass is that for much of Russian history it has been safer to drink kvass than water.
www.ebroadcast.com.au /lookup/encyclopedia/kv/Kvass.html   (123 words)

  
 Food Features: Kvass and Kombucha
Kvass is considered a tonic for digestion, an excellent thirst quencher and, consumed after vodka, an antidote to a hangover.
Kvass is made from stale sourdough rye bread so it’s a natural for bakeries to make it from the bread that they do not sell.
Folk medicine values beets and beet kvass for their liver cleansing properties and beet kvass is widely used in cancer therapy in Europe.
www.westonaprice.org /foodfeatures/kvass.htm   (3034 words)

  
 Kvass - Wikipedia, the free encyclopedia
A kvass vendor on the Khreschatyk Street in Kiev, Ukraine.
Kvass is made by the natural fermentation of bread made from wheat, rye, or barley, and sometimes flavoured with fruit, berries, raisins or birch sap, collected in the early spring.
For modern homemade kvass, most often fl or rye bread is used, usually dried, baked into croutons (called sukhari), or fried beforehand, with the addition of sugar or fruit (e.g.
en.wikipedia.org /wiki/Kvass   (567 words)

  
 hist-brewing: Kvass
It is made, by a simultaneous acid and alcoholic fermentation, of wheat, rye, barley and buckwheat meal, or of rye -bread, with the addition of sugar or fruit.
Kvass is of very low alcoholic content (0.7 to 2.2%).
However, in one of Ed Wood's books on sourdough he states that prior to 1800 almost all bread was what we know as sourdough-- and he analyzed a good number of surviving traditional sourdough cultures from around the world finding in all cases a symbiotic mixture of lactobacilli and yeast.
www.pbm.com /pipermail/hist-brewing/2003/003475.html   (785 words)

  
 Full Wolf Moon from Stirring the Cauldron
"Kvass is a lightly fermented sour-sweet beverage that is commonly made of fl bread or grain with yeast and somewhat resembles beer in flavor.
Although kvass was easily made at home, the itinerant kvass peddler was a common figure in the streets and markets.
The recipe I made is an apple kvass (a classic one) that has no alcohol whatsoever, being a lactic-acid fermentation, and was a bit sweet for my tastes at first, but the flavor really grew on me. I ended up enjoying it thoroughly, and felt like a medieval Russian peasant when I drank it.
www.stirringthecauldron.com /2002/m01_wolf_moon.php   (724 words)

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