Kvass - History

History

Kvass has been a common drink in Eastern Europe since ancient times, comparable with other ancient fermented grain beverages including beer brewed from barley by the ancient Egyptians, the pombe or millet beer of Africa, the so-called rice wines of Asia, the chicha made with corn or cassava by the natives of America. Kvass was first mentioned in Old Rus Chronicles in the year 989. In Russia, under Peter the Great, it was the most common non-alcoholic drink in every class of society. William Tooke, describing Russian drinking habits in 1799, stated that

The most common domestic drink is quas, a liquor prepared from pollard, meal, and bread, or from meal and malt, by an acid fermentation. It is cooling and well-tasted.

Later, in the 19th century, it was reported to be consumed in excess by peasants, low-class citizens, and monks; in fact, it is sometimes said that it was usual for them to drink more kvass than water. It has been both a commercial product and homemade. It used to be consumed widely in most Slavic countries, where in almost every city there are kvass vendors on the street. Today it forms the basis of a multimillion-dollar industry. Kvass was once sold during the summer only, but is now produced, packaged, and sold year-round.

The town of Zvenigorod, west of Moscow, is known for its authentic, preservative-free kvass, which is brewed in the basement of the town's Orthodox monastery.