Challenges in Brewing Higher Alcohol Kvass

MBAA TQ http://dx.doi.org/10.1094/TQ-53-4-1029-01 | VIEW ARTICLE
 
Alexander Gertsman. Flottweg Separation Technology, Independence, KY, U.S.A.
 
Abstract
Kvass is a traditional Russian malt beverage dating back to the year 989 AD, typically either nonalcoholic or slightly alcoholic (1–1.5%). Kvass is considered a type of beer and belongs to category of historical, traditional, or indigenous beers. The traditional homemade kvass uses rye bread as the primary raw material. In some recipes, the rye bread is roasted and its croutons are then actually used for making wort. On an industrial scale, typically rye malt or dough is used; ingredients can also consist of buckwheat, wheat, and other grains besides rye. It is possible to produce higher-alcohol kvass without a sour taste by traditional methods if a quick-acting yeast strain is used. Thus, if the S. cerevisiae acts strongly from immediately after until up to 1 day of lactic acid fermentation with dairy culture, formation of acetic acid will be reduced to a minimum.
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