Fw: Re: hist-brewing: Kvass

tkgriffin at juno.com tkgriffin at juno.com
Thu Jul 3 10:11:55 PDT 2003

The only research I have done on Kvass is watching my grandmother make it and I've done it once myself.  Her recipe (from what's in my head because I don't have the recipe at work) is basically 1 1/2 lb stale black bread.  Soak the bread in hot water over night, strain as much liquid out as possible, add honey to taste - let it ferment.  I don't know if the hot water helps activates any yeasts in the bread or if they are the wild yeast variety (she also did a lot of bread baking in her kitchen).


---------- Forwarded Message ----------

The oldest known written recipe for ANYTHING is The Hymn to Ninkasi, which
describes Sumerian beer making practices. In it, a type of date-bread called
bapir (which wasn't eaten, but was only to make beer) is made, twice-baked,
and then crumbled in water to make the beer. I got to try the experimental
batch made by Anchor Brewing; interesting, although now I think it should
have had some lactic character.

Yeast is fairly endemic, as are lactic acid bacteria. The trick is keeping
them OUT of things, really. Baker's yeast is actually the same species as
ale yeast, but it has been bred (hehe) for rapid and high CO2 production,
not alcohol, so the flavors today aren't always that nice for beer. Several
references (I have Markham in front of me) recommend putting the ale house
and bakery adjacent to each other.

"English doesn't borrow from other languages. English follows other
languages down dark alleys, knocks them over, and goes through their pockets
for loose grammar."

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