# OG, P OG, sg FG, P FG, sg ABV, % IBU SRM


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Kvass is a traditional Slavic and Baltic sour drink, which is prepared on the basis of fermentation from flour and malt (rye, barley) or from dry rye bread, sometimes with the addition of fragrant herbs, honey; also prepared from beets, fruits, berries. Kvass is used not only as a drink, but is also the basis for the classic cold stews of Russian cuisine.

Kvass is officially a non-alcoholic drink, although by law it may contain some alcohol: it is almost inevitable in fermented drinks. The upper limit of the norm is up to 1.2% alcohol.

Many breweries in the post-Soviet space still produce a range of Kvass, thanks to similar brewing technology.


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