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kvass might seem like a made-up word, some strange pairing of the consonants
k and v that could only occur in renderings of Baltic languages. That’s fine and true. It’s not as if kvass is a feature in convenience store fridges, but now is a good time to become acquainted.
Traditionally, kvass is a dark, sweet beverage made from fermenting rye bread, not the Jewish rye found in US supermarkets but rather the dense, “black” bread of Eastern European and Russian descent. It smacks a bit of beer, and though it has a low alcohol content, it is consumed more as soft drink. It is also sometimes used in cooking.
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