SC - Kvass.

[Decker, Terry D.]

> > In chapter 65: Ordinary kvass. To brew ordinary kvass, Take four parts
> > honey and strain it until it is clear. Put it in a jar and ferment it
> > using an ordinary soft loaf, without additional yeast. When it is done,
> > pour it into a cask.
> 
> Hmmm. I see the formula has changed, even allowing for local variatons.
> I'm curious as to what role the bread plays in this preparation. There
> seems to be nothing to convert the bread's starches to sugars, and since
> it's baked, I doubt yeast comes from it.
> 
> 
> Adamantius
> ______________________________________
> Phil & Susan Troy
> troy at asan.com
> 
Using bread in a beer is common.  The Sumerians were doing it 5000+ years
ago.  It sounds like they are using the wild yeast which has settled on the
bread after baking (same reason flour and water in a sealed container will
ferment), but that is an uncertain process.

Bear
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