Questions
Cooking questions
Here are the questions that come up most often for people making kvass for the first time, starting a sourdough starter or cooking a dish with beer. The answers are short; for details, see the sections linked below.
If kvass or a starter smells unpleasant and looks odd, do not taste it. Starting again is always cheaper.
How this section works: a question is included if it can be answered briefly and the answer will help many readers.
Kvass
Why won't my kvass start fermenting?
Most often the infusion was too hot and killed the yeast, or there was too little sugar. Another reason is a cold kitchen: move the jar somewhere warmer.
My kvass came out bitter. What went wrong?
Usually the rusks were over-toasted. Next time, dry the bread to a dark brown and trim off any burnt edges.
How long does homemade kvass keep?
A few days in the fridge. Over time it becomes sourer and fizzier; if it smells unpleasant or turns cloudy, pour it away.
Can I make okroshka with sweet kvass?
You can, but the soup will be cloying. Sharpen it with mustard, lemon juice or a spoonful of cucumber pickle brine.
Malt and sourdough
What is fermented malt?
It is sprouted rye grain that is kept warm before drying, which darkens it and gives it a bready aroma. It is used in dark rye and scalded breads.
What can I use instead of a rye starter?
Yeast, but the bread will be less sour and will go stale faster. For kvass, yeast is the usual option.
There is liquid on top of my starter. Is that bad?
Dark liquid on top means the starter is hungry. Pour it off or stir it in, then feed the starter with fresh flour.
Can hops be used in cooking?
Yes, in very small amounts: a pinch of dried cones goes into some old bread starters. Hops are bitter, and too much easily spoils the flavour.
Beer in the kitchen
Does alcohol cook off during braising?
Not fully. Some alcohol stays in the dish, and how much depends on the time and cooking method. That is why beer dishes are not for children, pregnant people or drivers.
What can replace beer in a recipe?
Stock, unsweetened kvass, water with scalded malt, or sparkling water for batter. Alcohol-free beer also works, but it may contain traces of alcohol.
Which beer should I use for braising meat?
A dark one that is not too bitter: bitterness intensifies as the liquid reduces. We do not recommend specific brands.
Do you have recipes for beer or moonshine?
No. Home brewing and spirits are not the subject of this reference, and we do not publish such recipes.
See also
- Recipes
Kvass okroshka, rye bread with malt and beef braised in beer, with an alcohol-free alternative.
- Ingredients
Rye and barley malt, hops, rusks, sourdough starter and yeast: how to choose, store and use them.
- Techniques
Scalding malt, rye starter, fermenting kvass, batter and braising, with safety notes.
- Drinks
Bread kvass, mors, sbiten and alcohol-free malt drinks; beer only as a pairing with food.
- Tips
Short practical tips on sourdough, kvass and baking, plus our article catalogue.
- Taste exhibit (in Russian)
A short historical essay on kvass, malt, hops and beer as an ingredient in different cuisines.
What we rely on
- GOST 31494-2012 (kvass)
- GOST 31711-2012 (beer)
- cookery reference books and traditional Russian recipes
Fermentation and baking times in the recipes are approximate: they depend on your kitchen temperature, the flour, the rusks and how active the starter is. Go by taste, smell and look, not just the clock.