A dark, deep, slightly tart drink born from toasted rye bread and a 72-hour ferment. The soul of a Russian summer, bottled by hand and signed by the brewer.
Kvass has been brewed in Russian homes for over a thousand years — a way to turn leftover rye bread into something live, refreshing and faintly intoxicating. Our recipe comes from a brewer's grandmother in Tver, refined over four years of small-batch testing.
We toast dark rye until it's almost burnt, steep it for 12 hours, then ferment slowly with a living culture for three full days. The result is exactly what kvass should be: dark as tea, slightly sweet upfront, with a clean tartness that makes you want another sip.