History of Kvass
The appearance of this invigorating drink has its roots in ancient times. The first mention of the drink, which was a cross between beer and kvass, is known, these records are subsidized another 6 thousand BC, it is impossible to tell who the “idea” of kvass belongs to, but notes from Egypt. Facts about fruit kvass from Babylon are also known. A similar drink in their writings was described by the Greeks Hippocrates and Herodotus.
In Russia, kvass appeared a little more than a thousand years ago, although the Eastern Slavs had knowledge about the preparation of kvass long before the formation of Kievan Rus. But the first "official" sources, which are subsidized in 989, say: "after baptism, Prince Vladimir I Svyatoslavovich ordered the people to be given" food, honey and kvass. " In general, kvass became an everyday and ubiquitous drink that was available to everyone, it was prepared by peasants and monks, military and landlords. It was believed that kvass not only quenches thirst, but also relieves fatigue. And today, this miracle drink remains popularly beloved.
By the way, such recognizable yellow barrels on the streets of cities today are a legacy of the USSR, it was then that these "tanks on wheels" heat-insulated ADCT-0.9 were created.
About the properties of kvass
Kvass - contains alcohol, depending on the “leaven” and the recipe, it contains from 0.7 to 2.6%. The use of kvass is not recommended for children (there is no clear age limit, but for children under 3 years old, it is better not to give this drink), besides, kvass is NOT useful for people with liver diseases, in particular with cirrhosis, with hypertension and gastritis. We ask all other mercies. Indeed, kvass contains a huge amount of valuable enzymes, as well as a large percentage of vitamins B1 and E, and other useful vitamins, as well as amino acids and trace elements.
Kvass is a delicious drink, it perfectly quenches thirst, this is due to the high content of acetic and lactic acids in it. In addition, kvass is an excellent power engineer. And the content of carbon dioxide in it helps your digestion, its action is similar to the action of acidophilus, kefir or yogurt. Another property of kvass, it increases appetite. Regulates and improves metabolic processes in the body, acts as an internal antiseptic, improves the cardiovascular system. Due to its high nutritional properties, kvass is consumed in fasting, and during the famine it was this drink that saved many from exhaustion.
Types of Kvass
According to its content, kvass happens: bread and fruit.
Bread kvass is an original Russian drink. The raw materials for the manufacture of such kvass are rye flour, sugar, malt (rye or barley) yeast, leavened bread, lactic acid bacteria and water. Today, kvass is produced in a large assortment: kvass for okroshka, bread kvass and other drinks based on bread raw materials. You can store bread kvass for no more than 2 days at a temperature of 2 to 12 ° C.
Fruit kvass is a drink based on juice, fruit drink or extract. It is obtained by fermenting wort and the above ingredients.
Today in the store you can buy ready-made kvass concentrate, and prepare a miracle drink at home, without unnecessary "troubles".