All about Brussels Kvas

Brussel Kvas (BK) is a modernized version of the traditional Slavic drink called kvass. Kvass is a fermented drink with a low alcohol content. For centuries it has been produced in Russia, Eastern Europe, the Baltic countries (Latvia, Lithuania, Estonia), Ukraine, Belarus and other countries of the former USSR (such as Georgia, Armenia, Kazakhstan, etc.).

 

Brussel Kvas "Original" is the first Belgian kvass! It is made based on original recipe: cereals (rye and barley), sugar, water and lacto-ferments. Kvass, like other fermented   drinks, is a synonym for a balanced lifestyle. You are probably well aware of the power of lacto-fermented drinks, but how much do you really know about this beverage?

You probably have many questions. It's natural when you add something new to your diet. Lovers of kvass will know that real kvass does not keep for long. We'll clear that up here, explaining the best ways to store Brussels Kvas to get the most flavor per sip!

Brussels Kvas is full of beneficial live cultures that need a refrigerated environment. Think of yogurt; you wouldn't even think of putting it in the pantry. The same goes for kvass. Unpasteurized kvass (like Brussels Kvas) should be kept cold at an ideal temperature of 4°C at all times to slow down the fermentation process in the bottle.

WHAT HAPPENS TO KVASS IF IT IS NOT REFRIGERATED?

Many foods need to be kept within a specific, stable temperature range. Like dairy products, meat or juice, kvass needs to be refrigerated to keep the cultures alive. When kept at room temperature, the live cultures are more active, leading to excess carbonation, a more sour flavor and greater alcohol production.

NOTE: Excess pressure build-up can cause the lid to pop off if the bottle is left at room temperature for too long.

WHAT IS THE DIFFERENCE BETWEEN PASTEURISED AND UNPASTEURISED KVASS?

Brussels Kvas offers you unpasteurized kvass to ensure maximum flavor while preserving the nutrients and micro-organisms in the beverage. As with any unpasteurized product, the beneficial micro-organisms present in the kvass remain intact, thus maintaining the values of the beverage.
In pasteurized kvass, all the micro-organisms are destroyed, which has few health benefits. Brussels Kvas can be found in the refrigerator because, as this is a living drink, it has to be kept cold to slow down the fermentation process!

DOES YOUR KVASS CONTAIN ALCOHOL?

Like all fermented things, kvass may contain small traces of alcohol. The alcohol content of our kvass can vary between 0.3% and 1.2% (depending on the age of the product and the temperature at which it is stored), but will not exceed these levels thanks to a rigorous production process.

IS THERE AN EXPIRY DATE ON YOUR DRINKS?

Each bottle of Brussels Kvas has a 'best before' date on the label. After this date, the kvass is still good (if it has been kept cool). However, as the drink is alive, the taste of fermentation may be accentuated. We recommend that you consume your kvass before this date in order to guarantee a Brussels Kvass taste.

PLEASE NOTE: Excessive pressure build-up can cause the lid to pop off if the bottle is left for too long. Unopened bottles should be destroyed to avoid over-fermentation!

WHEN I OPEN MY BOTTLE, THERE IS TOO MUCH EFFERVESCENCE AND THE KVASS COMES OUT OF THE BOTTLE, IS THIS NORMAL?

As our kvass is unpasteurized, this living product can continue to evolve if it is not kept at a low temperature, which can cause a more intense effervescence. However, the drink is still good to drink, you just have to open the bottle quietly as you would open a bottle of champagne or sparkling wine.