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Your weird, old beer style of the day: Kvass

“Historians seem to agree on a few things, however: Kvass is low-ABV (usually around 2%), acidic (thanks to fermentation by lactic acid-producing bacteria) and is made with rye bread or flour (though combinations of wheat, sourdough and brewing grains are common today). Sometimes, adjuncts such as mint or fruits like lemons, raisins or strawberries are added to balance the beer’s acidity.

If this is the first you’ve heard of kvass, don’t feel left out—the style’s largely been ignored by brewers in the U.S.—that is, until recently. In the past few years, adventurous brewers have begun toying with the ancient, loafy brew.”

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Your weird, old beer style of the day: Kvass