As part of the rolling study of Roskachestvo, 30 of the most popular brands of kvass among Russian consumers were studied in 26 quality and safety parameters. The cost of production ranged from 27 to 75 rubles per unit of goods. Almost all the studied goods were produced on the territory of the Russian Federation (in the Bryansk, Vladimir, Moscow, Nizhny Novgorod, Novgorod, Tver, Ulyanovsk regions, in the Republic of Chuvashia, in the Stavropol Territory, as well as in Moscow and St. Petersburg). The only exception was one product of Belarusian production. According to the test results, it turned out that more than half of the studied brands produce high-quality kvass. Among them are “365 days”, “Barrel classic”, “Volzhanka”, “Vyatsky”, “Home barrel”, “Lida”, “Our family”, “Nizhny Novgorod”, “Nikola”, “OK”, “Opokhmeloff ”, “Ochakovsky”, “Rye barrel”, “Russian gift”, “Russian kvass”, “Family secret” and “Yakhont”. The decision to award these goods with the State Quality Mark will be made by Roskachestvo after an assessment of production, during which, among other things, the level of product localization will be determined; kvass "Lidsky", which meets the increased standard of Roskachestvo, cannot qualify for the Russian Quality Mark due to its foreign origin. The study also identified several products that may disappoint the consumer. According to the results of laboratory tests, three samples did not comply with the technical regulations of the Customs Union and were recognized as unsafe. Also, among the studied products, goods were found that, in terms of features, rather resemble a carbonated drink: that is, a product obtained not as a result of fermentation, but through artificial carbonation. Therefore, if you want to drink high-quality and safe, real kvass, use the research of Roskachestvo - details below.

RUSSIAN QUALITY SYSTEM STANDARD

The standard of the Russian Quality System established for kvass worthy of the Russian Quality Mark, additional requirements for such important quality indicators as mass fraction organic acids and mass concentration of volatile components. It is these indicators that help to identify signs of falsification in kvass. The required level of product localization for awarding the State Quality Mark is at least 98% of the cost of goods.

Now it is believed that kvass is a traditional Russian drink. The first mention of it coincides with the year of the Baptism of Russia! However, few people know that the history of this drink goes back several thousand years!

– Kvass is a long-standing heritage of mankind,

- says the historian of Russian cuisine Pavel Syutkin. – For example, kvass was made in ancient Egypt. But it was in Russia, due to natural conditions and raw materials, that he took root. In other countries, such drinks were either forgotten or turned into beer, so kvass began to be considered a truly Russian “invention”. In the annals of 996, it is noted that by the decree of Prince Vladimir, newly converted Christians were treated to "food, honey and kvass." However, this is only the first written mention! It is safe to say that kvass appeared in Russia much earlier.

About others interesting facts from the history of kvass you can read.

The fact that the popularity of kvass has not waned to this day is supported both by its ability to quench thirst during a hot period, and by other useful properties for which this drink is incredibly generous.

“As a product of lactic acid fermentation, kvass has the same beneficial properties as yogurt, kefir, bifidok, tan or koumiss,” a nutritionist at Genetic Diversity LLC at the Moscow Institute of Physics and Technology, a member of the National Society of Nutritionists of Russia, explains to Roskachestvo. Anna Korobkina. – It prevents the reproduction of pathogenic flora, favorably influencing its own beneficial intestinal microflora, and has bactericidal properties. Also, kvass has a stimulating effect on the secretion of the stomach, which can be useful for the elderly, who often have atrophic gastritis. Kvass is a tonic drink, contains vitamins of group B, vitamin C, which are water-soluble and do not have a "depot" in our body (unlike fat-soluble A, D, E, K), so they must be taken with food daily: they are important for our nervous system and immunity. Kvass can also be useful for hypertensive patients, as it has a mild diuretic effect. As for gaining excess weight, I want to note that kvass does not have a very high energy value: it is formed mainly due to carbohydrates. However, considering that no one drinks 100 grams of kvass (which contains 20 kcal), a half-liter glass of kvass will be about 100 kcal. However, since the drink contains calories, it is perceived by our body as food. It is probably not worth linking the use of kvass itself and the appearance of excess weight, although thanks to the carbon dioxide contained in kvass, it increases appetite.

The hour will come - and kvass will come: about the technology of kvass production

In order to understand the quality of kvass, you need to know how it is produced. Often a person does not even suspect, as a result of which complex processes this or that product appeared on his table ...

- The raw material for the production of kvass is grain (rye, fermented rye malt - it is he who gives kvass a dark brown color and the taste and aroma of a crust rye bread), - Roskachestvo was told at the Museum of Traditional Russian Drinks. – Kvass wort is prepared from grain products, into which a combined sourdough consisting of yeast and lactic acid bacteria is added. The main process of kvass production begins - fermentation, which occurs precisely through the joint activity of yeast and lactic acid bacteria. Using this technology, even our ancestors prepared very tasty and healthy kvass. Traditional, real Russian kvass should be considered only the one that is prepared using the technology of double fermentation - yeast and lactic acid, as this drink was made in Russia. It was produced in the same way in the USSR. Today, most producers prefer to make kvass using a simplified single yeast fermentation technology. This is a gross violation of traditional technology, and most importantly, the drink obtained in this way does not have the healing properties of traditional kvass.

As stated above, classic kvass- this is wort (barley malt, rye malt, rye flour or corn), water, sugar, yeast and lactic acid bacteria. According to GOST, it is allowed to add citric or lactic acid to the product. But if kvass contains sweeteners, flavorings and other additional ingredients, then it may not be kvass at all, but a carbonated drink. Such a drink can be obtained not by natural fermentation, but by blending various substances.

“There used to be a GOST for kvass drinks, now it’s been gone for three years, and with it there is no term “kvass drink,” the acting director of the All-Russian Research Institute of the Brewing, Non-Alcoholic and Wine Industry, Candidate of Technical Sciences, explained to Roskachestvo. Konstantin Kobelev. - There is only the term "kvass", which is regulated by GOST for finished products, therefore, it can be used by all manufacturers that preserve the traditional recipe. But at this time there is also GOST for terms and definitions for soft drinks, which requires revision due to the fact that this GOST does not contain restrictions on the use of certain food additives: it allows manufacturers to produce products under the name "kvass" according to specifications with food additives that are allowed technical regulations for safe trade products. I think that changes will be made to GOST for terms and definitions, after which the terminology will be put in order.

By the way, we have already encountered a similar situation in the study of chocolate, and Roskachestvo will work to solve this problem.

However, such a substitution of fermentation will not remain a secret for the consumer with seven seals. There are indicators indicating indirect signs that this is not kvass, but perhaps a carbonated drink. Read more about some of them below.

Cultural and non-cultural yeast: about the content of pathogenic yeasts and molds in kvass

“The yeast used to make kvass is baker’s, brewer’s or kvass yeast,” says the deputy general director of LLC MIC Beer and Drinks XXI Century, Candidate of Biological Sciences, to Roskachestvo Valeria Isaeva. – But in the production of kvass, other microorganisms are also encountered – yeast pests, as well as molds and pest bacteria. The reasons for their development are related to the contamination of air, raw materials, equipment and production facilities, that is, the presence of sources of infection, which are very numerous in production. Thus, non-compliance with the sanitary and microbiological state of production leads to the appearance of yeast pests, bacteria and molds. And if yeast does not have a strong effect on human health, then mold forms a very a large number of toxins, which, in turn, can cause a host of diseases.

In the course of tests conducted by Roskachestvo, three samples were identified in which the yeast behaved "uncivilized". But seriously, in kvass under the trademarks "Appetitno All Year Round”, “Bouquet of Chuvashia” and “Suzdal Drinks” were found to exceed the standards established by the TR CU for the content of yeast and molds in kvass.

The sweet life of kvass: about the presence of sweeteners in kvass

In order for kvass to “ferment” during the production process, it must “eat” sugar. However, some unscrupulous manufacturers replace sugar with other sugar-containing substances or use sweeteners in addition to it. Does such a substitution “taste” kvass?

– In the production of kvass, the use of sweeteners is not allowed! - approves Valeria Isaeva. – And manufacturers adding sweeteners, in a good way, do not have the right to call their product kvass at all, because the requirements of GOST are violated. If the goods are manufactured in accordance with GOST, then the raw material composition must be observed unconditionally! If it is not observed, it means that the manufacturer is deceiving the consumer: this is not kvass. An experienced taster can easily determine the presence of sweeteners in kvass: dry mouth, repeated thirst, and the taste itself will indicate this.

During the study of Roskachestvo, a product with sugar substitutes was discovered. This is kvass under the trademark "Eco kvass". However, the manufacturer hid the fact of the presence of sweeteners in it and did not indicate them in the composition on the label of the drink.

Also, sweeteners were found in samples under the trademarks “Appetitno Krugly God”, “Big Favorite”, “Yellow Barrel”, “Red Price”, “First of all”, “What you need!” and fine life. These products are not manufactured in accordance with GOST, so the presence of sweeteners in them cannot be recognized as a violation of the law. However, the listed trademarks are deprived of the opportunity to apply for the Russian Quality Mark. By the way, the composition of these products, indicated on the label, honestly announces the presence of sweeteners in kvass: it includes the food sweet mixture "Marmix 25" (containing fructose and sweeteners E950, E952 and E954).

– Americans have blamed sweeteners for another outbreak of obesity in the US, and here's why: our taste buds respond to sweet taste, give a signal, after which the production of insulin and the burning of glucose in the blood begins, - says Anna Korobkina. - Since when using sweeteners, real carbohydrates are not supplied with food, hypoglycemia occurs (when blood sugar drops. - Note ed.), which provokes a strong feeling of hunger, a desire to eat something sweet. This is logical, because the level of sugar in the blood has dropped. With the next intake of carbohydrates with food, the body begins to store them in the form of fats. This is called the cephalic reflex. Aspartame is a very well studied unsafe sweetener. It forms methanol in the body, and then - formaldehyde - a dangerous carcinogen (that is, a substance that causes cancer). Saccharin (E954) is also a carcinogen.

Also, samples of the studied goods were tested for the presence of cyclamic acid in them.

- Cyclamic acid is sodium cyclamate, and sodium cyclamate is a sweetener, which is indicated on food labels as E952 and is cyclamic acid and two variants of its salts - potassium and sodium, - the Museum of Traditional Russian Drinks explained. - This food supplement- a carcinogen, was banned in the USA back in the 1970s.

The presence of cyclamic acid was found in samples under the trademarks "Appetitno Krugly God", "Big Favorite", "Yellow Barrel", "Red Price", "First of all", "That's what you need!", "Eco kvass" and Fine life. However, this cannot be considered a violation, since these goods are manufactured according to specifications.

All the same dry matter: about the mass fraction of dry matter in the product

The indicator of the mass fraction of dry substances characterizes the naturalness of the product. This parameter may be known to consumers studying the results of Roskachestvo tests, for example, in the study of condensed milk.

– Kvass wort concentrate contains about 68% dry matter, – explains Valeria Isaeva. – It is he who will transfer the required amount of dry matter to kvass. GOST provides for the initial content of the extract in the finished kvass. If the mass fraction of dry matter in kvass is less than the lower limit of this indicator, then this is not kvass, but actually water. Most likely, manufacturers saved on raw materials, and the consumer was again deceived. When preparing the wort, they could add insufficient concentrate of kvass wort, sugar, or dilute the kvass with water. In any case, the recipe for the production of such "kvass" was violated. Although the drink is obtained by fermentation, the output is water with water. It can also be tasted. Kvass should be full, have a so-called "body", but this drink does not: it is watery. If the product also contains a high alcohol content, most likely it has fermented too long.

According to the test results, the mass fraction of dry matter below the norm established by GOST was found in kvass under the trademark "Appetitno Krugly God". However, this cannot be officially recognized as a violation, since this product was manufactured according to specifications.

Wandered - flew: about organic acids and volatile components of kvass

Two more important indicators of the quality of kvass are the mass fraction of organic acids and the mass concentration of volatile components. Both are produced during the fermentation of kvass.

“Real kvass is a fermented drink, and a carbonated drink is not a fermented drink,” explains Valeria Isaeva. - Of course, it is easy to determine by the amount of organic acids in it. When the yeast begins to ferment, metabolic products are released, including organic acids and volatile components. And if the manufacturer simply took the ingredients and mixed them, the necessary organic acids and volatile components will not be in the manufactured product.

In the leading standard of Roskachestvo for kvass, the requirements for these indicators are formulated, since deviations in them may indirectly indicate a change in the kvass production technology or its falsification. According to the test results, the composition of volatile components that is not typical for kvass is found in samples under the trademarks Ivanov Kvass, OJSC Ostankino Drinks Plant, Khlebny Kray, and Eco Kvass. This is not a violation, since these indicators are not regulated by Russian law. However, Roskachestvo considers it necessary to notify the reader of these inconsistencies.

Non-alcoholic contains alcohol - a paradox! About the proportion of alcohol in kvass

– Opinion that kvass was popular alcoholic drink, - not true, - dispels the myth Pavel Syutkin. - Kvass has never been a particularly alcoholic drink - no more than 1-2 degrees. If kvass is cooked correctly, then sour-milk fermentation stops alcoholic fermentation. Until the 16th century, the real intoxicating drink was the so-called put honey - a solution of liquid honey with berry (fruit) juice, which fermented naturally and could be infused for years. Later, in order to reduce the cost, sourdough was added to it. Since the 16th-17th centuries, distillate from grain raw materials has become our alcoholic drink. Even the dictionary of Vladimir Dahl, as an interpretation of the verb "sour", gives only the definition of "wander, turn sour, turn sour." There is nothing to do with drunkenness.

Today, kvass in Russia is a type of soft drink. However, since the technology for making kvass is based on fermentation, it certainly contains a certain amount of ethyl alcohol.

“If there is more alcohol in kvass than is established by regulatory standards (according to GOST, kvass should contain no more than 1.2% ethyl alcohol), then it cannot be put on sale,” notes Valeria Isaeva. - Such an excess indicates a clear violation technological process: conditions were created in which the yeast fermented longer than expected. Well, if there is very little or no alcohol at all, then, most likely, fermentation did not occur at all, and the product was created by blending. Before us is again not kvass, but a carbonated drink.

During the study, one sample was found with a high alcohol content (1.5%). This is kvass under the trademark "Appetitno Krugly God". Interestingly, among the samples there were goods in which there was too little ethyl alcohol. But this, again, is not a violation of regulatory laws.

By the way, there is an opinion among people that since there is a “degree” in kvass, you should not drink it if you are going to drive. Yes, and traffic police officers recommend completely refraining from alcoholic beverages if you have to drive during the day, despite the fact that the permissible rate of alcohol while driving is 0.16 ppm in exhaled air and 0.35 ppm in blood (

Foto: "MK-Estonia"

In summer there always comes a time when people start drinking kvass. The drink is very traditional not only for Russia, but also for Estonia, in addition, it is not only a refreshing drink, but is perfect for dressing okroshka. How to choose the best one and how not to make a mistake when buying kvass in a store - MK-Estonia found out.

There are a great many recipes for kvass, but modern townspeople prefer not to bother, although we noticed rye bread cakes in one of the stores, designed specifically for making homemade kvass. It is much easier and faster to go to the right shelves, choose what you need from a long line, thereby making your life easier.

However, when choosing kvass, you also need to be very careful. The first pitfall is its naturalness. The fact is that we have two types of kvass: one obtained by the classical fermentation method, and the second - a drink with the taste of kvass. That is, we are not talking about real kvass here. Therefore, always read the label on bottles. If you want the real one, choose the one that says kvass, not kääritamata jook (drink without fermentation).

The second important point is to decide what you want kvass for. If for okroshka, we are forced to upset - almost all varieties of kvass are sweetened with us. Somewhere there is more sugar, somewhere less, but it is there. We found only one sample, on the label of which it was written strictly and to the point: “kvass for okroshka”. And that's all.

But even for ordinary drinking, choosing kvass is also not easy: as many fans of this drink note, over the years it becomes sweeter and sweeter. Therefore, he will not quench his thirst.

natural-live

The lion's share of our range is positioned as a natural product. And judging by the labels, it really is. Kvass contains water, sugar, malt and yeast. Everything else is already superfluous. True, for better preservation of the drink, preservatives and acidity regulators are added there.
“Thanks to natural fermentation, all B vitamins and minerals are preserved in kvass,” explain representatives of one of the industries.

The preparation of wort for kvass takes several hours. Then the process of fermentation or fermentation begins, which also lasts about half a day. Then the mass matures for several days, so that only after that water and sugar can be added to it. So the process of making kvass is not at all fast. And yet ... a little alcoholic.

The fact is that as a result of fermentation processes, alcohol is released, this is an absolutely natural and normal process (by the way, kefir is also a fermentation product and it also contains a meager dose of alcohol). But its content in the drink is minimal, although if you are going to drive after drinking a fair amount of kvass, still weigh the need for a trip.

Choosing the best

It is not difficult to find kvass with us. And not only Estonian. There are no problems with the natural origin of kvass, however, as already noted, it seems to many to be excessively sweet. Therefore, we were looking for the most unsweetened drink, which can not only freshen up, but also quench your thirst in the heat. That is why the sugar content was placed in a separate evaluation point.

composition has not been evaluated. The point is that, based on classic recipe, kvass needs only four ingredients. But of the samples we tested, only one met this requirement. Unfortunately not Estonian. Preservatives and flavor stabilizers were added to all other samples. Since this is not critical and part of the technological process, no ratings were given.

But, besides this, there were points that you should always pay attention to when choosing this drink. This is what kvass lovers said to look at: the container should be dark, the expiration date of kvass should be short, the drink should have a characteristic bready aroma, foam, but not very much, when pouring and not have sediment if it is a filtered drink.
It turned out 5 (they didn’t evaluate the container and the expiration date - everything was “as it should”) points. Compliance - 1 point, incomplete compliance - half a point, non-compliance - nothing.

Linnuse Kali, Lithuania
Ingredients: water, sugar, extract barley malt, food coloring, acidity regulator - lemon acid, flavoring and aromatic additives, preservative - potassium sorbate.
Price: €0.69/500 ml (€1.38/l)
Smell: 0
Foam: 0
Sediment: 0
Sugar: 8.4 g per 100 ml
"Real": This is a kvass flavored drink.
Rating: 0/5

Comment: perhaps, this sample can be called out of competition, because the label clearly says that this is a kvass-flavored drink. And it was taken on trial - to compare the difference. Now, with all responsibility, we can say that yes. Lemonade with the taste of kvass loses much to the real “live” kvass, even if it is not prepared by oneself. In addition, its price is clearly not profitable.

Classic kvass, Saku, Estonia

Ingredients: water, glucose-fructose syrup, barley and rye extracts, rye, acidity regulator - citric acid, preservatives: potassium sorbate, sodium benzoate.
Price: €0.65/568 ml (€1.14/l)
Smell: very incomprehensible aroma, interrupts the smell of aluminum
Foam: very little
Sediment: no
Sugar: 5.8 g per 100 ml
"Reality": live fermentation
Rating: 3/5

Comment: even a blind test immediately highlighted this sample due to the characteristic metallic taste. Alas, the jar “killed” the aroma and taste of the drink. The children who also tasted the drink unanimously wrote “not tasty”. But almost not sweet.

Dark kvass, A.Le Coq, Estonia

Ingredients: water, sugar, rye, barley and wheat malt, yeast, dye - caramel, hops, acidity regulator - citric acid, preservative - potassium sorbate.
Price: 0.99 euro/l
Smell: Excellent bread aroma.
Foam: strong, thick, a lot
Sediment: clean
Sugar: 8.2 g per 100 ml
"Real": a product of live fermentation
Rating: 4/5

Comment: Very pleasant drink, light. But… sweet. I would like to reduce the amount of sugar, but perhaps then the taste will become sharper. After all, kvass is positioned as dark. Otherwise, a very worthy drink - both in aroma, and in color, and in taste. But not to quench your thirst. Minus the sugar.

Nikola, Russia

Ingredients: water, sugar, rye and barley malt, rye flour, baker's yeast.
Price: €1.59/2L (€0.80/L)
Smell: good aroma, bready
Foam: medium
Sediment: clean
Sugar: not specified quantity
"Real": live fermentation, the best recipe
Rating: 4/5

What brand of kvass is the best? and got the best answer

Answer from Jovetlana Lubcic[guru]
ochakovskiy

Answer from 2 answers[guru]

Hey! Here is a selection of topics with answers to your question: What brand of kvass is the best?

Answer from Oksana Lapteva[guru]
Kvass from Balakovsky Pivkombinat!!

Answer from George[newbie]
Ochakovo

Answer from Natalimo[guru]
nikola

Answer from Rich[guru]
Rusich, ochakovo!

Answer from Yoasha Guryev[master]
mug and barrel, ochakovo

Answer from Olga[master]
Personally, I like Ochakovskiy!

Answer from Elena Gonchar[guru]
Own cooking. Purchased is not kvass, but a kvass drink, from which there is no harm, but no benefit either.

Answer from Natashe4ka[guru]
Own production

Answer from vita[guru]
Home-made - water, black bread, a little yeast and 3 tablespoons of sugar, fry the bread on the toaster - BOMB !!!

Answer from Dmitry Belzhakovskiy[expert]
The best kvass - homemade

Answer from ORNI YATAGAH[guru]
The one you like. I like homemade kvass, and among bottled ones, you can drink any, but they say that Nikola kvass is alive ... To be honest, in the heat, any cold one will do ...

Answer from Assoba[guru]
draft ordinary

Answer from *Epif@n tRubetskaya*[guru]
Lida kvass
Belarusian consumers give their preferences, first of all, to bread kvass from Lida Pivo OJSC. Last year, this brand owned 56% of the market in the segment of naturally fermented kvass. And today, according to the results of the first quarter - on the eve of the next season of mass demand for soft drinks - the share of Lida Khlebny is 73%.
According to the results of marketing research conducted in March 2009 by Factum Bel, a representative of the international research group Factum Group, when choosing kvass on store shelves, Belarusian buyers are guided, firstly, by fame trademark, the authority of the manufacturer, and secondly, on taste qualities products. Judging by the volume of sales, Lida Khlebny fully meets these criteria. "It's simple delicious kvass” – such an answer was given by the vast majority of respondents.
The popularity of the drink did not go unnoticed by the jury of the "Choice of the Year" contest, which unanimously awarded Lida Pivo OJSC an honorary diploma in the "Kvass No. 1" nomination. The number one kvass producer doubled its turnover in 2008 and delivered 1.6 million decaliters of kvass to the market.
“Strong demand dictates the need for a significant increase in production capacity,” says CEO Audrius Miksis. - Moreover, this is not only domestic Belarusian demand, about 10% of kvass is sold to Russia, Poland, Latvia, Lithuania. This year we have successfully opened the Estonian direction. In general, our export program is set at $ 2 million - a growth rate of 200 percent! And I think that it is Lida Khlebny that can become the locomotive of this program.”
Fermented kvass is by no means a new product for Lidskoye Pivo OJSC. However, in 2006, with the beginning of its bottling in polyethylene containers of 0.75 and 1.5 liters, and then in glass bottle, it turned out that old recipes in modern conditions have a huge marketing potential. It became possible to transport the drink over long distances, as a result, the geography of deliveries quickly spread to all regions of the republic, near and far abroad.
The highest quality level of Lida kvass is confirmed by the international food safety certificate ISO 22000:2005. JSC "Lida Pivo" became the first and only enterprise in the brewing industry, which already in 2007 managed to certify its production in accordance with these requirements. Actually, it was this step that opened the way for the company's products to the promising markets of the European Union.
“We have a “little” professional secret,” emphasizes production director Svetlana Zubko. – At some point, it became obvious that consumers were simply tired of soft drinks based on dyes, flavors, stabilizers and other additives. Therefore, we offered them an absolutely natural product based on high-quality bread raw materials, the purest water from our own artesian well and fermentation technology. Rarely delicious foods are useful for health - but our kvass, of course, belongs to their number.
However, in addition to the skill of factory technologists and the marketing activity of sales services, the formula for the success of Lida Khlebny includes another important component. This is the highest authority of the oldest Belarusian brand JSC “Lida Pivo”: for the second century now, the secrets of real taste have been created and preserved here.

Production and wholesale. The 2019 catalog contains 50 manufacturers and suppliers of soft drinks and chilled kvass. Implementation in the regions and regions of the Russian Federation. Kvass productions that presented goods for the exhibition:

• "Ros";
• "Chekhov expanse";
• "Ostankino Drinks Factory";
• "Stolbushino";
• Vyatich and other companies on the list.

Companies buy automatic equipment, fermenters, special production lines. In the preparation of the kvass product, high-quality yeast is used, kvass wort, malt and other raw materials. Manufacturing companies use traditional recipes sourdough and fermentation and advanced technology. Kvass brewing on artesian water gives the taste and aroma of a natural rye bread drink!

Organization of production, storage conditions in the premises, technological level under the control of Rospotrebnadzor. The proportion of substances is carefully observed, confirmed by the GOST certificate! Applied concentrate sugar syrup, filter settings. The products are poured into kegs, barrels (draught), PET containers. Delivery of the product to the regions of Russia - by transport organizations.

We call for cooperation of entrepreneurs, representatives trading business, suppliers, dealers, retail chains. To buy a soft drink in bulk, download the price list - contact the exhibition manager. The price for large wholesale is discussed individually.

7 bubbles we sampled

"OCHAKOVSKY"

30 kcal/100 g
Alcohol: 1,5%
Quote from the packaging: Genuine kvass. Produced from natural products.
Design: 2
Taste: 3
partial (made from kvass wort).
Alexey Yablokov: « Iron can- Wrong container for kvass. And the design is kind of artisanal.
Alexey Tsyganov: "Nothing like this! An iron can is closest in properties to a can - the most correct container.
Ira Pasadskaya: “In Vitebsk, everyone drinks just such kvass. Great, just like when I was a kid!”

"Kvasenok"

34 kcal/100 g
Alcohol: 0,5%
Design: 1
Taste: 1
Conformity original recipe: remote (made from wort concentrate, plant extracts and similar surrogates).
Alexey Tsyganov: "The taste of old cough drops, brown ones, I don't remember what they're called."
Ira Pasadskaya: “In Vitebsk, they would beat you for such kvass.”
Alexander Cherkudinov: “In-in, and the bottle is somehow ugly.”

"PROVINCE"

32 kcal/100 g
Alcohol: 0%
Design: 3
Taste: 2
Compliance with the original recipe: complete.
Alexey Tsyganov:"To taste - a crust of sour black bread, smeared with honey."
Natasha Timonkina:“The bottle is very similar to a beer bottle. This is bad. I’ll come to the store for kvass, and everyone will think: “Wonder the girl got how much beer!”
Andrei Prokofiev:“Yes, this is not kvass at all, some kind of diluted molasses.”

"NIKOLA"

37 kcal/100 g
Alcohol: 1,5%
Quote from the packaging:"A slight sediment of bakery supplies is allowed."
Design: 1
Taste: 1
Compliance with the original recipe: partial (made from malt and flour).
Andrei Prokofiev: “Again, the smell of dark beer. And the taste, contrary to advertising, is very similar to cola.
Alexey Yablokov: “It's sour cola. Although the cola does not sour, here is such a paradox.
Natasha Timonkina: « You are all victims of advertising. Because of her, you all think that Nikola tastes like cola. But in fact, it’s just an absurd taste, not like kvass. ”

Recipe for the real bread kvass:

WHAT YOU NEED: 1 kg of bread, 6 l of water, 30 g of sugar, 20 g of yeast, 50 g of raisins

WHAT TO DO:
Cut black bread into slices and dry in the oven. Pour crackers with water and leave for 3-4 hours. Strain the infusion, add yeast and sugar and leave to ferment in a warm, dark place for 5-6 hours. Strain the foamed infusion again, pour into bottles, add a few raisins to each, cork and put in a cold place for 2-3 days.

MALT DRINK "3 HORSE"

51 kcal/100 g
Alcohol: 0%
Design: 3
Taste: 1
Compliance with the original recipe: partial (made from malt).
Alexey Yablokov: "Dog food diluted in blooming river water."
Ira Pasadskaya: "Some nasty tomato juice."
Ivan Glushkov (Coughs angrily and yells.)

GLOBAL VILLAGE

32 kcal/100 g
Alcohol: 0%
Design: 3
Taste: 2
Compliance with the original recipe: complete.
Alexey Tsyganov: "I've been poisoned by 3 horses esophagus, I'm temporarily out of the tasting process."
Alexander Cherkudinov: “But what a beautiful bottle. Small and comfortable, kvass should only be in these.”
Ivan Glushkov: "By the way,« Province» and this one is the only properly prepared kvass made from bread. But it didn't help them."

"TASTY"

29 kcal/100 g
Alcohol: 0%
Quote from the packaging:“DO NOT store a sealed bottle in a warm place. It could lead to a break."
Design: 3
Taste: 5
Compliance with the original recipe: partial (made from wort).
Andrei Prokofiev: “This is the real smell and taste of kvass. It's a bit sour, though."
Alexander Cherkudinov:“Oh, this is southern kvass. Sour and light, as expected. It will make a great okroshka."
Ivan Glushkov: “Great summer drink. Sourness is just what you need.