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When in the USSR began to sell kvass for a spill of large yellow barrels, citizens were crazy about it.
When the USSR began to sell kvass for a spill of large yellow barrels, it gained incredible popularity among citizens. Fleeing from the heat, a cool tonic drink began to be consumed by both adults and children. They refreshed themselves right outside and carried life-giving moisture home in a jar or can for all family members. Nobody even thought about drinking kvass in such volumes, because it was considered non-alcoholic. Kvass is not beer, you can not get drunk from it!
The minimum alcohol content (up to 1.2 percent) in this drink, obtained by fermenting natural products, is definitely there. It's homemade and more. If you are worried about the question of whether you can drink kvass and drive, I answer: it is not recommended. So that there are no problems when passing the check on the dragger, during the trip it is better to refrain from taking fermented liquid. This restriction applies only to live drinks. You can try his carbonated imitation at any time of the day. You won't drink much anyway.
Is it possible to drink kvass daily and in what quantities An adult who does not have gastrointestinal diseases is allowed to drink up to 500 ml of natural kvass per day. It might even help him. If you adhere to a diet or have health problems, then it is advised to refrain from using a fermented drink, since it is quite high-calorie, can irritate the mucous membrane and provoke increased gas formation. Due to the presence of alcohol in it, kvass should not be treated to young children and pregnant women, and its store surrogate of dubious quality should not be purchased by anyone.
Once I decided to re-taste kvass, which is now bottled in shops and seasonal tents. I guessed I might be disappointed, and hesitated to drink kvass of this quality, but the thirst won. In a 500 ml plastic glass, I was served a liquid that resembled a previous drink in appearance, but to taste it was a mixture of sugar, citric acid, dye and aromatic additive, dissolved in water and filled with gas. After that, my heartburn started and even more dried up in my throat.
Kvass from a barrel is quite another thing - pouring kvass from a mobile barrel. He perfectly quenched thirst and filled with energy. It is a pity that modern products are inferior to him. Previously, live kvass was produced at a local soft drink factory. For its manufacture, malt must was used with the addition of yeast and sugar. For the ripening of sourdough took at least a day, and the drink was to be sold in 2 days, so as not to prokysis. Regulators, stabilizers and preservatives were not added there, so kvass was not stored for a long time. But this was not necessary, because the goods went out of stock.
Ready kvass was taken to crowded places throughout the summer. At the barrel sat the young lady in a white robe and with a cap on her head. She began to deftly fill faceted glasses, heavy glasses and three-liter containers with a foaming drink. All customers drank from the same dishes, which were immediately rinsed with clean water without the use of any detergents. Unsanitary? Yes! But, mind you, no one complained. The experienced woman worked very quickly, because it was in her own interest: the higher the foam in the glass, the more navar. Kvass in the Soviet Union cost only 6 kopecks for half a liter, and the seller could save up to 5 rubles on 1 barrel, which was a serious amount at a salary of 90 - 100 rubles.
About the cleanliness of containers and sanitary conditions in the shops were different rumors. Standing in line for the next kvass, shoppers often chatted and told gossip. The most common fable is about bums that start in barrels. However, similar horror stories went about sausage and bread. Are people eating less of these foods? Of course not!
Production of kvass using old technologies ceased many years ago. Instead, bottles of the same name appeared on supermarket shelves on labels. They indicate long shelf life, which are not characteristic of natural products. If you want to enjoy a real live drink today, I advise you to make it yourself. Trust me, it's not that hard. Only it should be borne in mind that at home, a low-alcoholic drink is usually obtained, which cannot be abused.
The minimum alcohol content (up to 1.2 percent) in this drink, obtained by fermenting natural products, is definitely there. It's homemade and more. If you are worried about the question of whether you can drink kvass and drive, I answer: it is not recommended. So that there are no problems when passing the check on the dragger, during the trip it is better to refrain from taking fermented liquid. This restriction applies only to live drinks. You can try his carbonated imitation at any time of the day. You won't drink much anyway.
Is it possible to drink kvass daily and in what quantities An adult who does not have gastrointestinal diseases is allowed to drink up to 500 ml of natural kvass per day. It might even help him. If you adhere to a diet or have health problems, then it is advised to refrain from using a fermented drink, since it is quite high-calorie, can irritate the mucous membrane and provoke increased gas formation. Due to the presence of alcohol in it, kvass should not be treated to young children and pregnant women, and its store surrogate of dubious quality should not be purchased by anyone.
Once I decided to re-taste kvass, which is now bottled in shops and seasonal tents. I guessed I might be disappointed, and hesitated to drink kvass of this quality, but the thirst won. In a 500 ml plastic glass, I was served a liquid that resembled a previous drink in appearance, but to taste it was a mixture of sugar, citric acid, dye and aromatic additive, dissolved in water and filled with gas. After that, my heartburn started and even more dried up in my throat.
Kvass from a barrel is quite another thing - pouring kvass from a mobile barrel. He perfectly quenched thirst and filled with energy. It is a pity that modern products are inferior to him. Previously, live kvass was produced at a local soft drink factory. For its manufacture, malt must was used with the addition of yeast and sugar. For the ripening of sourdough took at least a day, and the drink was to be sold in 2 days, so as not to prokysis. Regulators, stabilizers and preservatives were not added there, so kvass was not stored for a long time. But this was not necessary, because the goods went out of stock.
Ready kvass was taken to crowded places throughout the summer. At the barrel sat the young lady in a white robe and with a cap on her head. She began to deftly fill faceted glasses, heavy glasses and three-liter containers with a foaming drink. All customers drank from the same dishes, which were immediately rinsed with clean water without the use of any detergents. Unsanitary? Yes! But, mind you, no one complained. The experienced woman worked very quickly, because it was in her own interest: the higher the foam in the glass, the more navar. Kvass in the Soviet Union cost only 6 kopecks for half a liter, and the seller could save up to 5 rubles on 1 barrel, which was a serious amount at a salary of 90 - 100 rubles.
About the cleanliness of containers and sanitary conditions in the shops were different rumors. Standing in line for the next kvass, shoppers often chatted and told gossip. The most common fable is about bums that start in barrels. However, similar horror stories went about sausage and bread. Are people eating less of these foods? Of course not!
Production of kvass using old technologies ceased many years ago. Instead, bottles of the same name appeared on supermarket shelves on labels. They indicate long shelf life, which are not characteristic of natural products. If you want to enjoy a real live drink today, I advise you to make it yourself. Trust me, it's not that hard. Only it should be borne in mind that at home, a low-alcoholic drink is usually obtained, which cannot be abused.
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