SC - Small Beer?

[Siegfried Heydrich]

All of this kind of reminds me of a trip I took to Russia some years back.  While
there, especially in Moscow, there were drink machines at various locations,
which dispensed glasses of kvass, which, if memory serves, was a lightly fizzy,
probably light in the alcohol department and very tasty.  Is kvass period?  If
so, (or even if not) can it be made easily and does anyone have a recipe?

Kiri

CBlackwill at aol.com wrote:

> In a message dated 6/2/00 4:48:28 AM Pacific Daylight Time, troy at asan.com
> writes:
>
> >  It actually tastes more than
> >  a bit like sweetened, iced tea, especially when you cool your wort in an
> >  oak vat. Would it have any alcohol? None to speak of. And it is a good
> >  representation of a period beverage? Absolutely!
> >
>
> Truth be told, this is probably the best way to go.  "Still" beers were, if
> memory serves, quite common in the Middle Ages.  And, while this one would
> have precious little alcohol in it, the taste should be there.  I, for one,
> love the flavor of malt, and sometimes grab a glass of unfermented wort, pop
> it in the fridge, and drink it over ice while reading or drawing.  I also use
> malt syrup or powder when making my oatmeal...and heavy cream, of course!
> Talk about a rich, delicious breakfast!
>
> If the thought of drinking an uncarbonated beer turns you off, you may
> consider having a brewer friend chuck it into a little keg for you, and hit
> it with about 30 psi of carbon dioxide.  Turn it on its side, and shake it
> pretty violently for about fifteen minutes (think about what you'd like to do
> to that annoying neighborhood kid).  This should carbonate it pretty nicely.
>
> Balthazar of Blackmoor
>
> Mr. Wizard, what happens when you combine pasta and antipasta?
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