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65-524: Kvass is a fermented , cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in Primary Chronicle , describing the celebration of Vladimir the Great 's baptism in 988. In the traditional method, kvass

130-424: A wort concentrate. The concentrate is warmed up and mixed with a water and sugar solution to create wort with a sugar concentration of 5–7% and pasteurized to stabilize it. After that, the wort is pumped into a fermentation tank, where baker's yeast and lactic acid bacteria culture is added, and the solution is fermented for 12–24 hours at 12 to 30 °C (285 to 303 K; 54 to 86 °F). Only around 1% of

195-446: A bottle of kvass shortly before handing it to someone else who is going to drink it; the sudden "shooting out" of the beverage onto the person opening the bottle is a source of entertainment for the youth of Zaława and a well-known prank during regional festivities. In Tolstoy's War and Peace , French soldiers are aware of kvass on entering Moscow, enjoying it but referring to it as "pig's lemonade". In Sholem Aleichem 's Motl, Peysi

260-521: A chunk of bread below the armpit, a goatskin of kvass and the peasant is ready for the fields. Into a hot drought. In the Polish village of Zaława , there is a customary game known as wulkan ('volcano') that is associated with the beverage. The fermentation of sugars makes kvass slightly carbonated, thus, when shaken or heated, it can cause the liquid to suddenly and rapidly rise out of an open vessel. Playing wulkan consists of vigorously shaking

325-482: A cost-saving measure, the US military routinely uses a wide range of SLEP tested products past their official shelf life if drugs have been stored properly. Preservatives and antioxidants may be incorporated into some food and drug products to extend their shelf life. Some companies use induction sealing and vacuum /oxygen-barrier pouches to assist in the extension of the shelf life of their products where oxygen causes

390-439: A drug. Most medications continue to be effective and safe for a time after the expiration date. A rare exception is a case of renal tubular acidosis purportedly caused by expired tetracycline . A study conducted by the U.S. Food and Drug Administration covered over 100 drugs, prescription and over-the-counter. The study showed that about 90% of them were safe and effective as long as 15 years past their expiration dates. Joel Davis,

455-729: A financial loss. Shelf life depends on the degradation mechanism of the specific product. Most can be influenced by several factors: exposure to light , heat , moisture, transmission of gases , mechanical stresses , and contamination by things such as micro-organisms. Product quality is often mathematically modelled around a parameter (concentration of a chemical compound, a microbiological index, or moisture content). For some foods, health issues are important in determining shelf life. Bacterial contaminants are ubiquitous, and foods left unused too long will often be contaminated by substantial amounts of bacterial colonies and become dangerous to eat, leading to food poisoning . However, shelf life alone

520-442: A former FDA expiration-date compliance chief, said that with a handful of exceptions - notably nitroglycerin, insulin and some liquid antibiotics - most expired drugs are probably effective. Shelf life is not significantly studied during drug development , and drug manufacturers have economic and liability incentives to specify shorter shelf lives so that consumers are encouraged to discard and repurchase products. One major exception

585-554: A fruity odour; carvone (2.28×10 PAU) originating from caraway fruits used as an ingredient in rye bread; and ethyl octanoate (1.03×10 PAU), which has an odour of fruit and fat. Traditional kvass made from rye wholemeal bread has been found to have, on average, twice the dietary fibre content, 60% more antioxidant activity (due to the addition of caramel and citric acid to the bread), and three times less reducing sugar content than industrially produced kvass. Historically, alcohol by volume (ABV) of kvass varied depending on

650-421: A growing need to supply large numbers of people with foodstuff for extended periods of time, kvass became commercialized; more than 150 kvass varieties, such as apple, pear, mint, lemon, chicory, raspberry, and cherry were recorded. As commercial kvass producers began selling it in barrels on the streets, domestic kvass-making started to decline. For example, in the year ended 30 June 1912, there were 17 factories in

715-416: A low oxygen transmission rate and the use of oxygen absorbers can help extend the shelf life. Produce and other products with respiration often require packaging with controlled barrier properties. The use of a modified atmosphere in the package can extend the shelf life for some products. The concept of shelf life applies to other products besides food and drugs. Gasoline has a shelf life, although it

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780-592: A memorandum that scientific data could not be shared with the public, public health departments, other government agencies, and drug manufacturers. State and local programs are not permitted to participate. The failure to share data has caused foreign governments to refuse donations of expired medications. One exception occurred during the 2010 Swine Flu Epidemic when the FDA authorized expired Tamiflu based on SLEP Data. The SLEP discovered that drugs such as Cipro remained effective nine years after their shelf life, and, as

845-928: A result, since then a number of different flavours of not-pasteurised kvass, fermented using sourdough starter culture, have also become available in the UK in 2023. In recent years, kvass has also become more popular in Serbia . In 2017, a version of kvass from carrots or beets was developed in California by the producer Biotic Ferments. Naturally fermented kvass contains 5.9%±0.02 carbohydrates, of which 5.7%±0.02 are sugars (mostly fructose , glucose , and maltose ), as well as 0.71±0.09, 1.28±0.12, and 18.14±0.48 mg/100 g of thiamine , riboflavin , and niacin respectively. In addition to that, 19 different aroma volatile compounds have also been identified in naturally fermented kvass, most notably 4-penten-2-ol (10.05×10 PAU), which has

910-523: A traditional version of kvass exist. Some of them originate from eastern Poland; others from more central regions include adding honey for flavour. Although commercial kvass is much easier to find in Polish shops, Polish manufacturers of more natural and healthier variants of kvass have become increasingly popular both within and outside of the country's borders. A less healthy alternative of quick-to-make variants using kvass concentrate can also be purchased in shops. One colloquial Polish name for kwas chlebowy

975-489: A variety of kvass tasting and entertainment festivals. The largest show takes place in the city of Lida . Kvass may have appeared in Poland as early as the 10th century, it quickly became a trendy beverage thanks to it easy and cheap method of production as well as its thirst-quenching and digestion-aiding qualities. By the time of Władysław II Jagiełło 's rule, kvass was universal. It was at first commonly drunk by peasants in

1040-440: A week from a mixture of malted and unmalted rye grains. Other grains, such as oats or barley, were also sometimes used; occasionally, leftover potatoes or pieces of bread were added. Everything was mixed with water in a metal cauldron or a clay pot and kept warm in the oven or by the stove for at least six hours for the mixture to darken and sweeten. Sometimes, the grain solids were filtered out through lautering . In Eastern Finland,

1105-559: Is wiejska oranżada ('rural orangeade'). In some Polish villages, such as Zaława and its surroundings, kvass was traditionally produced on every farm. In Latvian , kvass was also called dzersis . After the dissolution of the Soviet Union 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 began quickly dominating

1170-530: Is also an old Polish folk rhyming song. It shows the history of kvass in the country as having been drunk by generations of Polish reapers as a thirst-quenching beverage used during periods of hard work during the harvest season, long before it became popular as a medicinal drink among the szlachta . The song goes as follows: Od dawien dawna słynie napój zdrowy: kwas chlebowy, pajda chleba za pazuchę, bukłak kwasu i chłop gotów w pole. W gorącą posuchę. A healthy drink has long been renowned: bread kvass,

1235-499: Is also used by families as the basis for many dishes. Traditional cold summertime soups of Russian cuisine , such as okroshka , botvinya , and tyurya , are based on kvass. The name of Kvasir , a wise being in Norse mythology , is possibly related to kvass. There is a Russian expression, Перебиваться с хлеба на квас (literally 'to clamber from bread to kvass'), which means 'to live from hand to mouth' or to 'scrape by' referring to

1300-776: Is designated as a "kvass (malt) beverage". In 2014, Latvian kvass producers won seven medals at the Russian Beverage exposition in Moscow, with Ilgezeem 's Porter Tanheiser kvass winning two gold medals. In 2019, Iļģuciema kvass ranked second in the Most Loved Latvian Beverage Brand Top, and first in the subsequent 2020 top. In Lithuania, kvass is known as gira and is widely available in bottles and drafts. The first written records of kvass and kvass recipes in Lithuania appeared in

1365-400: Is filled and sold in 1–3-litre plastic bottles and has a shelf life of 4–6 weeks. Kvass is usually 0.5–1.0% alcohol by weight, but may sometimes be as high as 2.0%. The exact origins of kvass are unclear, and whether it was invented by Slavic people or any other Eastern European ethnicity is unknown, although some Polish sources claim that kvass was invented by Slavs. Kvass has existed in

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1430-456: Is known in Polish as kwas chlebowy ( [kvas xlɛbɔvɨ] ). Commercial bottled versions of the drink are the most common variant, as some companies specialise in manufacturing a more modern version of the drink (some variants are manufactured in Poland whilst others are imported from its neighbouring countries, Lithuania and Ukraine being the most popular source). However, old recipes for

1495-492: Is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a popular drink in Poland, Russia, Ukraine, Belarus, Lithuania, Latvia, Estonia, Moldova, as well as some parts of Finland, Sweden, Uzbekistan, Kazakhstan, and China. The word kvass

1560-484: Is no longer guaranteed. In most food stores, waste is minimized by using stock rotation , which involves moving products with the earliest sell by date from the warehouse to the sales area, and then to the front of the shelf, so that most shoppers will pick them up first and thus they are likely to be sold before the end of their shelf life. Some stores can be fined for selling out of date products; most if not all would have to mark such products down as wasted , resulting in

1625-421: Is not an accurate indicator of how long the food can safely be stored. For example, pasteurized milk can remain fresh for five days after its sell-by date if it is refrigerated properly. However, improper storage of milk may result in bacterial contamination or spoilage before the expiration date. The expiration date of pharmaceuticals specifies the date the manufacturer guarantees the full potency and safety of

1690-433: Is not normally necessary to display a sell-by date. Exceeding this time-frame will introduce harmful varnishes , etc. into equipment designed to operate with these products, i.e. a gasoline lawn mower that has not been properly winterized could incur damage that will prevent use in the spring, and require expensive servicing to the carburetor. Some glues and adhesives also have a limited storage life, and will stop working in

1755-438: Is often specified in conjunction with a specific product, package, and distribution system. For example, an MRE field ration is designed to have a shelf life of three years at 80 °F (27 °C) and six months at 100 °F (38 °C). Nearly all chemical reactions can occur at normal temperatures (although different reactions proceed at different rates). However most reactions are accelerated by high temperatures, and

1820-483: Is the Shelf Life Extension Program (SLEP) of the U.S. Department of Defense (DoD), which commissioned a major study of drug efficacy from the FDA starting in the mid-1980s. One criticism is that the U.S. Food and Drug Administration (FDA) refused to issue guidelines based on SLEP research for normal marketing of pharmaceuticals even though the FDA performed the study. The SLEP and FDA signed

1885-552: Is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display. According to the United States Department of Agriculture (USDA), "canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F (32.2 °C)". If

1950-1104: Is ultimately from Proto-Indo-European base * kwh₂et- ('to become sour'). In English it was first mentioned in a text around 1553 as quass . Nowadays, the name of the drink is almost the same in most languages: in Polish : kwas chlebowy ( lit.   ' bread kvass ' , to differentiate it from kwas , 'acid', originally from kwaśny , 'sour'); Belarusian : квас , kvas ; Russian : квас , kvas ; Ukrainian : квас/хлібний квас/сирівець , kvas / khlibny kvas / syrivets ; Latvian : kvass ; Romanian : cvas ; Hungarian : kvasz ; Serbian : квас/kvas ; Chinese: 格瓦斯/克瓦斯 , géwǎsī / kèwǎsī ; Eastern Finnish : vaasa . Non- cognates include Estonian kali , Finnish kalja , Latvian dzersis ( lit.   ' beverage ' ), Latgalian dzyra ( lit.   ' beverage ' , similar to Lithuanian gira ), Lithuanian gira ( lit.   ' beverage ' , similar to Latvian dzira ), and Swedish bröddricka ( lit.   ' bread drink ' ). In

2015-538: Is why old rubber bands and other rubber products soften and get crispy, and lose their elasticity as they age. The often quoted rule of thumb is that chemical reactions double their rate for each temperature increase of 10 °C (18 °F) because activation energy barriers are more easily surmounted at higher temperatures. However, as with many rules of thumb, there are many caveats and exceptions. The rule works best for reactions with activation energy values around 50 kJ/mole; many of these are important at

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2080-407: Is why shelf life is generally extended by temperature control: ( refrigeration , insulated shipping containers , controlled cold chain , etc.) and why some medicines and foods must be refrigerated. Since such storing of such goods is temporal in nature and shelf life is dependent on the temperature controlled environment, they are also referred to as cargo even when in special storage to emphasize

2145-579: The Governorate of Livonia , producing a total of 437,255 gallons of kvass. In the 1890s, the first scientific studies into the production of kvass were conducted in Kiev, and in the 1960s, commercial mass production technology of kvass was further developed by chemists in Moscow. Although the massive flood of western soft drinks after the fall of the USSR , such as Coca-Cola and Pepsi substantially shrank

2210-543: The Saeima (parliament) adopted quality and classification requirements for kvass, defining it as "a beverage obtained by fermenting a mixture of kvass wort with a yeast of microorganism cultures to which sugar and other food sources and food additives are added or not added after the fermentation" with a maximum ABV of 1.2 percent, and differentiating it from an unfermented non-alcoholic mixture of grain product extract, water, flavourings, preservatives, and other ingredients, which

2275-524: The malting process, and modern kalja is made from dark rye malt, sugar, and baker's yeast. Kvass was also made in Sweden, where it was known as bröddricka ( lit.   ' bread drink ' ). However, it was very likely limited only to areas where rye bread was the standard bread as opposed to crispbread , which was more common in Western Sweden and did not go stale. Bröddricka

2340-474: The 16th century. Many restaurants in Vilnius make their own kvass, which they sell on the premises. Some brands of mass-produced Lithuanian kvass are also sold on the Polish market. Strictly speaking, gira can be made from anything fermentable—such as caraway tea, beetroot juice, or berries—but it is made mainly from black bread, or barley or rye malt. In Estonia, kvass is known as kali . Initially, it

2405-587: The Cantor's Son , diluted kvass is the focus of one of Motl's older brother's get-rich-quick schemes . Fermented Too Many Requests If you report this error to the Wikimedia System Administrators, please include the details below. Request from 172.68.168.226 via cp1108 cp1108, Varnish XID 171897799 Upstream caches: cp1108 int Error: 429, Too Many Requests at Thu, 28 Nov 2024 05:36:39 GMT Shelf life Shelf life

2470-934: The Moscow soft drink market fell from 37% to 32%. Meanwhile, kvass's share more than doubled over the same time period, reaching 16% in 2007. In response, Coca-Cola launched its own brand of kvass in May 2008. This is the first time a foreign company has made an appreciable entrance into the Russian kvass market. Pepsi has also signed an agreement with a Russian kvass manufacturer to act as a distribution agent. The development of new technologies for storage and distribution, and heavy advertising, have contributed to this surge in popularity; three new major brands have been introduced since 2004. Market shares for Russia (2014) Belarus has several breweries producing kvass: Alivaria Brewery , Babrujski Brovar  [ be ; be-tarask ] , and Krinitsa  [ be ; be-tarask ] . It also has

2535-469: The Polish industry during World War II , kvass lost popularity following the aftermath of the war. It also gradually lost favour throughout the 20th century upon introducing mass-produced soft drinks and carbonated water into the Polish market. In the early 21st century, kvass experienced a renaissance in Poland due to the heightened interest in healthy diets, natural products, and traditions. Kvass can be found in some supermarkets and grocery stores, where it

2600-430: The barrier. Active packaging , on the other hand, employs the use of substances that scavenge, capture, or otherwise render harmless deleterious substances. When moisture content is a mechanism for product degradation, packaging with a low moisture vapor transmission rate and the use of desiccants help keep the moisture in the package within acceptable limits. When oxidation is the primary concern, packaging with

2665-469: The cans look okay, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned foods (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned foods (meats, vegetables) for 2 to 5 years. "Sell by date" is a less ambiguous term for what is often referred to as an "expiration date". Most food is still edible after the expiration date. A product that has passed its shelf life might still be safe, but quality

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2730-477: The celebration of Vladimir the Great 's baptism in 988, when kvass along with mead and food was given out to the citizens of Kiev . Kvass-making remained a daily household activity well into the 19th century. In the second half of the 19th century, with military engagement, increasing industrialization, and large-scale projects, such as the construction of the Trans-Siberian Railway creating

2795-424: The cell dies. On the other hand, 'elevated' temperatures short of these result in increased growth and reproduction; if the organism is harmful, perhaps to dangerous levels. Just as temperature increases speed up reactions, temperature decreases reduce them. Therefore, to make explosives stable for longer periods, or to keep rubber bands springy, or to force bacteria to slow down their growth, they can be cooled. That

2860-568: The combined wholesale (including manufacture's) and retail storage systems and still be suitable for issue or use by the end user. Shelf-life is not to be confused with service-life (defined as, A general term used to quantify the average or standard life expectancy of an item or equipment while in use. When a shelf-life item is unpacked and introduced to mission requirements, installed into intended application, or merely left in storage, placed in pre-expended bins, or held as bench stock , shelf-life management stops and service life begins.) Shelf life

2925-511: The company was already producing 5,000 tons of kvass a year, making up 90% of the local market. In 2011, it moved its kvass factory to Tianjin , increasing its sales to 20,000 tons in the first year. Following the influx of immigrants in the UK due to the 2004 enlargement of the European Union , several stores selling cuisine and beverages from Eastern Europe were established, many of which stock imported (primarily pasteurised) kvass. As

2990-456: The degradation of foods and pharmaceuticals is no exception. The same applies to the breakdown of many chemical explosives into more unstable compounds. Nitroglycerine is notorious. Old explosives are thus more dangerous (i.e. liable to be triggered to explode by very small disturbances, even trivial jiggling) than more recently manufactured explosives. Rubber products also degrade as sulphur bonds induced during vulcanization revert; this

3055-416: The eastern parts of the country, but eventually the drink spread to the szlachta . One example of this is kwas chlebowy sapieżyński kodeński , an old type of Polish kvass that is still sold as a contemporary brand. Its origins can be traced back to the 1500s, when Jan Sapieha  [ pl ] founded the town of Kodeń on land granted by the Polish king . He then bought the mills and 24 villages of

3120-402: The extract is fermented out into ethanol , carbon dioxide , and lactic acid . Afterwards, the kvass is cooled to 6 °C (279 K; 43 °F), clarified through either filtration or centrifugation , and adjusted for sugar content, if necessary. Initially, it was filled in large containers from which the kvass was sold on streets, but now, the vast majority of industrially produced kvass

3185-445: The frugal practice amongst the poor peasants of making kvass from stale leftovers of rye bread . Another kvass-related term in Russian is " kvass patriotism  [ ru ] " (квасной патриотизм) dating back to an 1823 letter by the Russian poet Pyotr Vyazemsky who defined it as "unqualified praise of everything that is your own". In the Polish language , several traditional sayings that reference kwas chlebowy exist. There

3250-428: The ingredients, microbial flora, as well as temperature and length of fermentation, but nowadays it is usually not higher than 1.5%. The wide availability and consumption of kvass, including by children of all ages, together with the lacking indication of ABV for kvass on the labels and in advertisements, has been named a possible contributor to chronic alcoholism in the former Soviet Union . Apart from drinking, kvass

3315-501: The inherent time-temperature sensitivity matrix. Temperature data loggers and time temperature indicators can record the temperature history of a shipment to help estimate their remaining shelf life. According to the USDA , "foods kept frozen continuously are safe indefinitely". Passive barrier packaging can often help control or extend shelf life by blocking the transmission of deleterious substances, like moisture or oxygen, across

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3380-462: The loss. The DoD Shelf-Life Program defines shelf-life as The total period of time beginning with the date of manufacture, date of cure (for elastomeric and rubber products only), date of assembly, or date of pack (subsistence only), and terminated by the date by which an item must be used (expiration date) or subjected to inspection, test, restoration, or disposal action; or after inspection/laboratory test/restorative action that an item may remain in

3445-613: The market share of kvass in Russia, in recent years it has regained its original popularity, often marketed as a national soft drink or " patriotic " alternative to the famous Coca-Cola drink. For example, the Russian company Nikola has promoted its brand of kvass with an advertising campaign emphasizing " anti-cola-nisation ." Moscow-based Business Analytica reported in 2008 that bottled kvass sales had tripled since 2005 and estimated that per capita kvass consumption in Russia would reach three litres in 2008. Between 2005 and 2007, cola's share of

3510-410: The mixture was formed into large loaves and briefly baked for the crust to turn brown. The porridge or pieces of the malt bread were mixed into a wooden cask with water and fermented for one or two days with a previous batch, a sourdough starter, spontaneously or in more recent times with commercial baker's yeast. In the early 20th century, with sugar becoming more readily available, it started replacing

3575-592: The more recent interwar period, when the Polish state regained independence as the Second Polish Republic . In interwar Poland, kvass was brewed and sold in mass numbers by magnates of the Polish drinks market like the Varsovian brewery Haberbusch i Schiele or the Karpiński company. Kvass remained particularly popular in eastern Poland. However, with the collapse of many prewar businesses and much of

3640-540: The northeastern part of Europe, where grain production is thought to have been insufficient for beer to become a daily drink. It has been known among the Early Slavs since the 10th century. Likely invented in the Kievan Rus' and known there since at least the 10th century, kvass has become one of the symbols of East Slavic cuisine. The first written mention of kvass is found in the Primary Chronicle , describing

3705-474: The rule of thumb is still mostly applicable. In the case of bacteria and fungi , the reactions needed to feed and reproduce speed up at higher temperatures, up to the point that the proteins and other compounds in their cells themselves begin to break down, or denature , so quickly that they cannot be replaced. This is why high temperatures kill bacteria and other micro-organisms: 'tissue' breakdown reactions reach such rates that they cannot be compensated for and

3770-476: The rule was precisely accurate the required temperature increase would be about 15.8 °C (28.4 °F)), and in any case the rule is only a rough approximation and cannot always be relied on. Chemists often use the more comprehensive Arrhenius equation for better estimations. The same is true, up to a point, of the chemical reactions of living things. They are usually catalyzed by enzymes which change reaction rates, but with no variation in catalytic action,

3835-659: The soft drink market. 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. Coca-Cola responded by purchasing kvass manufacturers and producing kvass at their own soft drink plants. On 30 September 2010,

3900-714: The surrounding areas from their previous landowners. Then, the taste of kvass became known among the Polish szlachta , who used it for its supposed healing qualities. Throughout the 19th century, kvass remained popular among Poles who lived in the Congress Poland of Imperial Russia and in Austrian Galicia , especially the inhabitants of rural areas. Up until the 19th century, recipes for local variants of kvass remained well-guarded secrets of families, religious orders , and monasteries. The beverage production in Poland on an industrial scale can be traced back to

3965-535: The traditional method, either dried rye bread or a combination of rye flour and rye malt is used. The dried rye bread is extracted with hot water and incubated for 12 hours at room temperature, after which bread yeast and sugar are added to the extract and fermented for 12 hours at 20 °C (293 K; 68 °F). Alternatively, rye flour is boiled, mixed with rye malt, sugar, and baker's yeast and then fermented for 12 hours at 20 °C (293 K; 68 °F). The simplest industrial method produces kvass from

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4030-420: The usual temperatures we encounter. It is often applied in shelf life estimation, sometimes wrongly. There is a widespread impression, for instance in industry, that "triple time" can be simulated in practice by increasing the temperature by 15 °C (27 °F), e.g., storing a product for one month at 35 °C (95 °F) simulates three months at 20 °C (68 °F). This is mathematically incorrect (if

4095-434: Was made from either brewer's spent grain or wort left to ferment in a closed container, but later, special kvass bread ( kaljaleib ) or industrially produced malt concentrate started to be used. Nowadays, kali generally is industrially produced with the use of pasteurization , the addition of preservatives , and artificial carbonation . In Finland, a fermented drink made from a mixture of rye flour and rye malt

4160-628: Was still being made in Öland farms up until 1935. In the mid-19th century, kvass was introduced in Xinjiang , where it became known as kavas ( Chinese : 格瓦斯 ; pinyin : géwǎsī ) and eventually became one of the region's signature drinks. It is usually consumed cold together with barbecue . In 1900, Russian merchant Ivan Churin founded Harbin Churin Food ( 秋林 Qiulin ) in Harbin , offering kvass and other specialities, and by 2009,

4225-490: Was ubiquitous in parts of Eastern Finland and was heated in the oven. It was called kalja (which can also be used to refer to small beer ) or vaasa (in Eastern Finnish ), while nowadays the drink is often known as kotikalja ( lit.   ' home kalja ' ) and is available in many work canteens, gas stations, and lower-end restaurants. Traditionally, kalja was usually made in households once

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