Talk:Kvass
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It's spelled 'kwass' a few times in the new edition (isn't necessarily wrong, just different). Please fix the inconsistency.
- Please take a look at Be bold. Mikkalai 18:58, 4 Jun 2004 (UTC)
Kvasir reference: Delete maybe? Irrelevant methinks. elpincha 19:42, 25 Mar 2005 (UTC)
- Let it sit for a while. Could be etymology. I will check. Mikkalai 19:52, 25 Mar 2005 (UTC)
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[edit] Kvass is beer?
"is a fermented mildly alcoholic beverage or beer"
Kvass may be mildly alcoholic, but it is definitely not beer. It is not nearly as strong as beer, around 1% and up to 2%, whereas beers are somewhat 4-5% and up to 12% (and more in some cases). But even more important — it's just another drink, it doesn't taste like beer :)--Sascha. 09:39, 16 June 2006 (UTC)
- It's more like small beer (both in taste and colour), but the manufacturing is different. // Liftarn
Kvass is an ancient beer. The production method dates back thousands of years. SilkTork 18:49, 24 July 2007 (UTC)
It is not beer, not ale, it is kvass. `'Míkka 19:30, 24 July 2007 (UTC)
- Kvass is not alcoholic otherwise you should consider kefir alchoholic.--Dojarca 20:59, 30 July 2007 (UTC)
[edit] Summer drink
As a Russian native, I would like to note that kvass is viewed here as a summer drink, and it is on the hottest days of the year that it is peddled on the streets. Almost nobody drinks it in cold winter months. I don't know why a foreigner insists on removing every mention of this fact. --Ghirla-трёп- 21:10, 29 August 2007 (UTC)
- Because it's not a fact. Find a citation that says that kvass is only served during the summer. --Stlemur 21:38, 29 August 2007 (UTC)
-
- There's a story to it, actually. By some strange quirk of bureocracy, in Soviet times factory-made kvass was never bottled. Dunno why. Maybe it was just a way of soft-drink factories to meet planned revenue (it could be easily diluted this way) or whatever, but it was sold only in bulk from those huge wheeled barrels on the streets back then. You couldn't even buy it in a grocery store. And these barrels appeared on the streets only in summer, which was quite logical, as there was very little demand on a street vending of a soft drinks in winter. ;) So the rest is easy: winter => no street vendors => no kvass. And so kvass became established as a summer drink in Soviet Union. Homemade kvass is another story, but it was generally produced by much smaller scale, thus hardly making a point here. --Khathi 15:26, 18 September 2007 (UTC)
- Well, it was not "quirk of burocracy". Bottled kvass sucks. But you young guys probably don't remember "real" bread kvass. Anyway, the question is interesting indeed. As far as I remember, I never actually wanted kvass in winter. Kvass is best drunk cold. In winter I'd rather have something hot. `'Míkka 20:17, 18 September 2007 (UTC)
- Correction: most brands of bottled kvass suck. We've here got one that doesn't, actually. It has a shelf life of about 3-4 days, though, as it's unpasteurized, unfiltered and doesn't have much in the way of preservatives -- in hot weather it even continues to brew in the bottle. ;) --Khathi 04:34, 21 September 2007 (UTC)
- An exception that only confirms the rule. I was talking history. Microbrewery approach has greater flexibility, but you cannot do this in big industry. `'Míkka 16:11, 21 September 2007 (UTC)
- It doesn't have anything to do with a microbrewery. It's a pretty massive plant serving a region with about 2M people. So you CAN do it industrially. Their quality isn't very consistent, though. Some batches are noticeably worse than others, while some are better than usually. --Khathi 08:35, 13 October 2007 (UTC)
- An exception that only confirms the rule. I was talking history. Microbrewery approach has greater flexibility, but you cannot do this in big industry. `'Míkka 16:11, 21 September 2007 (UTC)
- Correction: most brands of bottled kvass suck. We've here got one that doesn't, actually. It has a shelf life of about 3-4 days, though, as it's unpasteurized, unfiltered and doesn't have much in the way of preservatives -- in hot weather it even continues to brew in the bottle. ;) --Khathi 04:34, 21 September 2007 (UTC)
- Well, it was not "quirk of burocracy". Bottled kvass sucks. But you young guys probably don't remember "real" bread kvass. Anyway, the question is interesting indeed. As far as I remember, I never actually wanted kvass in winter. Kvass is best drunk cold. In winter I'd rather have something hot. `'Míkka 20:17, 18 September 2007 (UTC)
- There's a story to it, actually. By some strange quirk of bureocracy, in Soviet times factory-made kvass was never bottled. Dunno why. Maybe it was just a way of soft-drink factories to meet planned revenue (it could be easily diluted this way) or whatever, but it was sold only in bulk from those huge wheeled barrels on the streets back then. You couldn't even buy it in a grocery store. And these barrels appeared on the streets only in summer, which was quite logical, as there was very little demand on a street vending of a soft drinks in winter. ;) So the rest is easy: winter => no street vendors => no kvass. And so kvass became established as a summer drink in Soviet Union. Homemade kvass is another story, but it was generally produced by much smaller scale, thus hardly making a point here. --Khathi 15:26, 18 September 2007 (UTC)
-
- It also takes longer to brew in the winter. It is mainly a summer drink, though you can now buy bottled stuff year-round, so I do think mention should be made. AllenHansen (talk) 13:54, 4 March 2008 (UTC)
[edit] Kvass
This article is about "bread kvass". I have no idea the usage in English, but in Russia kvass may be traditionally made from every possible fruit or berry. In my childhood's village the most popular kvasses were from brusnika, golubika, apples and pears, especially from wild ones. Produced without any fermentation starters. I guess, it is cider or prehistoric ale (the latter article is quite poor in its historical part. "Fermented beverage" is even worse: it is simply a redirect to alcoholic beverage, which is plain wrong). `'Míkka 03:03, 30 August 2007 (UTC)
- When we talk about wine, we tend to think about grape wine rather than fruit wine. It's the same with kvass. You should write that kvass is not always a bread drink (although the awareness of the fact seems to fade away with time). --Ghirla-трёп- 07:34, 30 August 2007 (UTC)
[edit] Merge?
Should this be merged with the Kombucha article? They are the same drink, just with differing histories which can be related in one article. What do people think? Malick78 (talk) 18:30, 3 January 2008 (UTC)
- They're not the same drink at all...kombucha is made with tea, kvass is made with grain --Stlemur (talk) 18:56, 3 January 2008 (UTC)
[edit] Kvas
I think that should be "kvas" with one "s". Check czech, polish and russian vesion of article. Asab —Preceding unsigned comment added by 83.26.251.160 (talk) 21:10, 3 February 2008 (UTC)
[edit] Add other links?
I suggest adding these similar world drinks:
http://en.wikipedia.org/wiki/Barley_water
http://en.wikipedia.org/wiki/Mugicha
Nope. This would be simply wrong. Kvass is fermented beverage, while these two are not. --Khathi (talk) 11:06, 28 January 2008 (UTC)
