This is Benchtop's Tidewater take on a historic Slavic fermented beverage. Traditionally, Kvass is a 1-2.5% abv beverage made from stale rye bread. Their version is an “imperial” take on the style at 4.1% abv. They combined malted barley, malted wheat, flaked oats, malted rye, and of course Vollkenbrot (Sourdough Rye Bread) made by their good friends at the Chelsea Bakehouse in our mash tun. The beer is then kettle fermented to drop the pH and add nice tartness to the beer, followed the addition of sea salt and cracked black pepper. Finally, they ferment it with their house yeast and finish it off with local Virginia Beets to add a beautiful pink color and nice earthy flavor profile.