Kvass is a traditional Slavic and Baltic fermented beverage commonly made from black or regular rye bread. The colour of the bread used contributes to the colour of the resulting drink. It is classified as a non-alcoholic drink by Russian standard, as the alcohol content from fermentation is typically less than 1.2%. Generally, the alcohol content is low (0.5–1.0%). It may be flavoured with fruits such as strawberries and raisins, or with herbs such as mint.
It is especially popular in Russia, Latvia, Lithuania, Belarus and Ukraine, but also well-known throughout Estonia and Poland, as well as in other states such as Georgia, Kazakhstan and Armenia. Many kvass vendors sell the drink there in the streets. Kvass is also popular in Harbin and Xinjiang, China, where Russian culture has had an influence.
The word "Kvass" is derived from Old Church Slavonic квасъ from Proto-Slavic *kvasъ ("leaven", "fermented drink") and ultimately from Proto-Indo-European base kwat. Today the words used are almost the same: in Belarusian: квас, kvas; Chinese: 格瓦斯/克瓦斯, géwǎsī/kèwǎsī; Latvian: kvass; Polish kwas chlebowy (bread kvass); Russian: квас, kvas; in Ukrainian: квас/хлібний квас/сирівець, kvas/khlibny kvas/syrivets. Except Lithuanian: gira, which means beverage similar to Latvian dzira. In Estonian: kali, which means "leaven".
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