Kvass has a tangy, earthy, malted taste, quite similar to a deep, dark beer. It is wonderfully refreshing and thirst-quenching, almost with a slight saltiness to it. Running through it is a naturally sweet backbone, from the rye or black breads used to make it, with added sharp notes from the acids produced by the fermentation. Though many naturally fermented drinks can be an acquired taste, they have layer upon layer of complex flavour which makes them endlessly fascinating...I make mine of course with sourdough bread...
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