Archive for Brewing

Mint Kvass

I found this recipe online and don’t want to lose it. I don’t know how “period” it is, but Kvass is certainly period and mint has been around for ages so I may just have to try this one.

Mint Kvass

 Ingredients: (for 6 cups)

1 pound day-old black bread or Danish pumpernickel
2 tablespoons active dry yeast
1 cup sugar
1/4 cup lukewarm water (110 – 115F)1/4 cup lukewarm water (110 – 115F)
2 tablespoons fresh mint leaves or 1 tablespoon crumbled dried mint
2 tablespoons raisins



Preheat the oven to 200F. Place the bread in the oven for about 1 hour, or until it is thoroughly dry. With a heavy knife, cut and chop it coarsely. Bring 6 quarts of water to a boil in an 8-quart casserole and drop in the bread. Remove from heat, cover loosely with a kitchen towel, and set it aside for at least 8 hours. Strain the contents of the casserole through a fine sieve set over another large pot or bowl, pressing down hard on the soaked bread with the back of a large spoon before discarding it. Sprinkle the yeast and 1/4 teaspoon of the sugar over the 1/4 cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm, draft-free spot (such as an unlighted oven) for about 10 minutes, or until the mixture almost doubles in volume. Stir the yeast mixture, the remaining sugar and the mint into the strained bread water, cover with a towel, and set aside for at least 8 hours.


Strain the mixture again through a fine sieve set over a large bowl or casserole, then prepare to bottle it. You will need 2 – 3 quart-sized bottles, or a gallon jug. Pour the liquid through a funnel 2/3 of the way up the sides of the bottle. Then divide the raisins among the bottles and cover the top of each bottle with plastic wrap, secured with a rubber band. Place in a cool — but not cold — spot for 3 – 5 days, or until the raisins have risen to the top and the sediment has sunk to the bottom. Carefully pour off the clear amber liquid and re-bottle it in the washed bottles. Refrigerate until ready to use. Although Russians drink kvass as a cold beverage, it may also be used as a cold-soup stock in okroshka (chilled vegetable soup with meat) or botvinia (green vegetable soup with fish).


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Canadian Cuisine part deux

Oh, how could I have forgotten Molson? How? How? It’s pretty much the definition of Canadian beer and, let’s face it, “Blood Ties” fen, what do we all think it is that Vicki clearly needed more of?

Now, being from Oregon where we not only like, but pretty much worship our local microbrews, I of course have found what ought to be Henry’s favorite malty beverage. (Yes, it has been established that he drinks. Presumably he doesn’t get drunk. Cuz that would be ugly.)

And while Dead Guy Ale is one of my favorites, it’s no

Hmmmm … I think I need to head out to the store now.

Beer reviews are always welcome here. I’m a brewer (not necessarily great at it yet but I’m getting there) and a bit of a connoisseur of grainy, malty beverages. And a Pacific Northwet beer snob. (And a PNW wine snob. But I concede that other regions have excellent beer and wine, too.) In fact, I believe I’ll start a brewing topic here. After all, I’m city famous (in a certain number of circles) for my autumn apple ale, and I intend to make a batch of herb beer this summer as well as some regular beer. I’ll need a place to keep my notes. And share them with the world. Or at least with the world’s residents who are really dedicated to finding stuff buried deep within the World According to Google.

And, clearly, I need more coffee.

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