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UPDATE: The most recent batch of Original Quas was canned on Tue 19th of May. Order now.
In 2014, I stopped drinking alcohol. As someone mindful about what I consume, I struggled to find adult alternatives without alcohol that delivered complexity without compromise. Most options on the market were packed with artificial ingredients and sugars, which did not align with my values.
During the pandemic, I started experimenting with my favourite childhood drink: kvass, a traditional Slavic drink made from fermented cereals, known for its unique, slightly sour taste.
As I developed my recipes, I kept testing them myself. I quickly realised that real sourdough fermentation offered something mass produced drinks rarely could: depth, character and a living culture you can taste.
As I delved deeper into the science behind fermentation, I saw an opportunity. As someone who holds a PhD in Biological Sciences, I used my scientific background to craft a sourdough fermented drink for the UK: naturally fermented, high in fibre, low in sugar and built without artificial shortcuts.
Quas Drinks was born, and I am grateful to have the opportunity to share this centuries old tradition with others.
Anton Puzorjov, PhD
Founder of Quas Drinks
Why fermented foods?
Explore educational research on the gut microbiome and how modern diets have changed.
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