Got bread? We use the gorgeous left over rye from our local sour dough baker John Reid at Red Beard bakery in nearby Trentham. And so we thought we should hang out there, use his ovens again and make our Rye Kvass with anyone else who'd loves this gorgeous drink.
This Kvass is in sits between a textural apple cider and a crisp craft beer. Delicious and (pretty) easy actually.
Come and make a batch with us - and end with some (pre- fermented) hot chips, a Reuben with our krauts and their bread - and of course - a good icy cold glass of Kvass. Go home with a recipe and the drive and curiosity to make your own.
Bottles of Kvass amongst other goodies available to buy to take home as well. This will be fermenters heaven.