and malt (kvass is primarily produced from bread or malt extract). Additionally, the production time for kvass is much shorter than that of beer, taking about one-fifth the time.” “Kvass does ...

Cover and leave to ferment for 3 to 7 days, or until pleasantly tangy. Strain kvass from beet and apple, and serve immediately. If carbonation is desired, bottle kvass with remaining chopped apple ...

Read also: Discover beet kvass: A homemade remedy for health and flavour Beet kvass: The homemade health boost you need this ...

Bucket-sized servings of fizzy pop might be the go-to thirst-quencher in British cinemas, but in Lithuania it’s Kvass that’s going to send you running for the loo - inevitably at the most ...