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• • Kvass is a traditional and Baltic beverage commonly made from, which is known in many and countries and especially in,, and as. The colour of the bread used contributes to the colour of the resulting drink. Kvass is classified as a non-alcoholic drink by,,,, and standards, as the content from fermentation is typically low (0.5–1.0%). It may be flavoured with fruits such as and raisins, or with herbs such as.

It is especially popular in most of the, except and the. It is also known in the countries,.

Kvass is also well known throughout,,,,,,, and; many kvass vendors there sell the drink in the streets or in restaurants. Kvass is also popular in and,, where has had an influence. Vassiliy Kalistov, Street vending of kvass (1862),, Kvass has been a common drink in since at least the, comparable with other ancient fermented grain beverages including brewed from by the ancient Egyptians, the or of Africa, the so-called of Asia, the made with corn or by the natives of the Americas. Kvass was invented by the and became the most popular among. The word 'kvass' was first mentioned in the, in the description of events of the year 996, following the of the. According to the and the first mention of kvass in an English text took place sometime around 1553. In Russia, under, it was the most common non-alcoholic drink in every class of society., describing Russian drinking habits in 1799, stated that 'The most common domestic drink is quas, a liquor prepared from pollard, meal, and bread, or from meal and malt, by an acid fermentation.

It is cooling and well-tasted.' A kvass street vendor in (2005) Kvass was reported to be consumed in excess by, low-class citizens, and monks; in fact, it is sometimes said that it was usual for them to drink more kvass than water.

In the 19th century, the kvass industry was created and less natural versions of the drink became increasingly widespread. On the other hand, the popularity of kvass and the market competition led to the emergence of many varieties, which included herbs, fruits and berries.

At that time kvass vendors called kvasnik (pl. Kvasniki) were on the streets in almost every city. They often specialized in particular kinds of kvass: strawberry kvass, apple kvass, etc. Kvass used to be consumed widely in most countries in the ancient times. Today it forms the basis of a multimillion-dollar industry, though it has been struggling ever since the introduction of Western soft drinks in Eastern European countries. Kvass was once sold during the summer only, but is now produced, packaged, and sold year-round. Manufacturing [ ].

A kvass street vendor in (1977) After the in 1991, the street vendors disappeared from the streets of Latvia due to new health laws that banned its sale on the street. Economic disruptions forced many kvass factories to close. The Coca-Cola Company moved in and quickly dominated the market for soft drinks. In 1998 the local soft drink industry adapted by selling bottled kvass and launching aggressive marketing campaigns. This surge in sales was stimulated by the fact that kvass sold for about half the price of Coca-Cola. In just three years, kvass constituted as much as 30% of the soft drink market in Latvia, while the market share of Coca-Cola fell from 65% to 44%. The Coca-Cola company had losses in Latvia of about $1 million in 1999 and 2000.

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The situation was similar in the other Baltic countries and Russia. Coca-Cola responded by buying kvass manufacturers as well as making kvass at their own soft drink plants. In Lithuania kvass is known as gira and is widely available in bottles and draft. Many restaurants in make their own gira, which they sell on the premises.

Strictly speaking, gira can be made from anything fermentable — such as tea, juice, or berries — but it is made mainly from black bread or barley/rye malt. Elsewhere [ ]. Kvass can be found at some Eastern European in the UK. The only breweries in the that brew kvass all year round are the in, [ ] where it is made with the addition of raisins and lemons, and Kolokol kvass in Helena, Montana, using traditional ingredients (water, sugar, rye bread, yeast). Iggy's Foods, LLC, a company based in Bainbridge Island, Washington, produces a live, cultured raw-food Ginger Beet kvass made with beets, Hawaiian ginger, limes, and Himalayan rock salt., a wholesale fermenter in Ann Arbor, Michigan, sells beet and tomato kvass as well as seasonal varieties. In the, kvass is practically unknown, as there are no cultural ties to it within the nation's history and there are no renowned kvass breweries in the country. However, with the influx of immigrants following the, a number of stores selling cuisine and beverages from Eastern Europe cropped up throughout the UK, many of them storing kvass on their shelves.