Kehvas

Kehvas is a traditional fermented beverage with a long history, particularly popular in Eastern Europe and parts of Central Asia. It is typically made from a sourdough starter, which provides its characteristic tangy flavor and effervescence. The primary ingredient for making kehvas is usually rye bread, though other grains like barley or wheat can also be used. The bread is often toasted or dried before being steeped in water, which helps to develop its color and taste.

The fermentation process for kehvas is initiated by a starter culture, often a mixture of yeast and lactic acid bacteria, similar to those used in bread making. This culture is added to the sweetened and steeped bread mixture, and the beverage is left to ferment at room temperature for several days. During fermentation, the sugars are converted into alcohol and carbon dioxide, resulting in a mildly alcoholic and fizzy drink. The resulting beverage is generally low in alcohol content, typically ranging from 0.5% to 2.5%.

Kehvas is often flavored with fruits, herbs, or spices during or after fermentation. Common additions include mint, honey, raisins, or berries. The final product can vary significantly in taste and appearance depending on the specific recipe and ingredients used. It is usually served chilled and is considered a refreshing and nutritious beverage, often enjoyed during warmer months. While traditionally made at home, kehvas is also commercially produced and widely available in many regions.