Download PDF Kvass: History, Health Benefits, & Recipes for the Russian Bread Drink (Volume 1), by Dan Woodske
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Kvass: History, Health Benefits, & Recipes for the Russian Bread Drink (Volume 1), by Dan Woodske
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Kvass is a traditional Russian drink made from Bread and has been around for over 1,000 years. At one point in Russian history it was believed that Kvass was consumed more than water! Even with that being the case, millions of people worldwide have never tried the drink. For that manner the majority of people have never heard of Kvass. This book includes a history of kvass and why it was made, as well as the wonderful health benefits you receive from making your own kvass at home You'll also find dozens of easy to follow recipes that you can make easily in the comfort of your own home. The book is a breezy 65 pages but is easily the best resource for Kvass information and recipes you will find.
- Sales Rank: #1129150 in Books
- Published on: 2012-04-11
- Original language: English
- Number of items: 1
- Dimensions: 8.00" h x .16" w x 5.00" l, .18 pounds
- Binding: Paperback
- 64 pages
About the Author
Dan Woodske is the owner of the Beaver Brewing Company, a nano-brewery in Beaver Falls Pennsylvania. Among his lineup of artisan beers he is one of the only brewers in the United States to brew a Kvass year round. When researching this ancient Russian Ale he found there was little to no information out there. After a year of research he put all of his findings into one space along with recipes so you can enjoy this refreshing drink at home. Dan has worked in Politics, Marketing, Maid Service (seriously), as a Janitor and now a brewer. He lives with his wife Kimberly and their awesome cat Bemus.
Most helpful customer reviews
8 of 9 people found the following review helpful.
Good e-book (and paperback)
By Amazon Customer
I have both the paperback and e-version of this book (purchased and downloaded through Amazon), and I have no trouble viewing it on my Kindle KB, Kindle Fire, Motorola XOOM and Droid2 Global phone with Kindle App. I am not sure what device the previous users that rated the downloaded copy are using to view the book - All of my devices viewed the book without an issue!
This book is a good read, and took an evening to complete. It contained a brief history of Kvass, where it came from, what it is today, and receipes for the original beverage and expanded variants. The simplicity of the beverage was suprising. I was not aware that such a beverage existed until I visited the nano-brewery. Dan's diferent versions of Kvass were fantastic (as well as all the beers.)
My kids like the Kvass as well, and it's fun to make.
6 of 7 people found the following review helpful.
Kvass
By Gary E. Zirk
This is a great little book about the history, the health benefits and recipes for brewing your own Kvass. The author, Dan, gives clear instruction and insight on making this tasty drink. Kvass is a low alcohol drink, 1%-2%, so everyone can enjoy. The recipes vary from the tradition Kvass, which uses bread, to some that uses beets and herbs. So far I have just tried the bread recipes and they are good.
4 of 5 people found the following review helpful.
Kvass recipes, but no history
By Lars M. Garshol
I bought this book for the historical information, and was disappointed to find that there's hardly any of that. The author knows the Nestorian Chronicle refers to kvass, and ... that's about it. He has very little knowledge of Russian history, and clearly has never been there. His knowledge of how kvass is brewed in Eastern Europe is, I would say, near-nonexistent. The writing is also poor.
There are some formatting issues in the Kindle edition, and while they make the book look unprofessional, they don't harm readability much.
The recipes look fine, and the instructions go through everything you need to know to make your own kvass. Be aware, however, that this is kvass as brewed by an American who's "reverse-engineered" the process. Europeans will make it differently. Also, if you are not from the US, note that the book uses imperial measures, so using any of the recipes will involve lots of annoying conversions.
Kvass is one of the world's biggest beer styles measured by consumption, and a drink fit for gods when well made. It really deserves a good book. This is not that book.
However, if you're just looking for some recipes to make an interesting low-alcohol drink at home, this is a very useful book. I'm still giving it two stars for the misleading description of the book. If it were marketed as a book of American kvass recipes I'd give it four stars.
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