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Quas is fermented using our proprietary 180-years-old sourdough culture. Compared to the baked sourdough bread, where all good bacteria are killed with heat, kvass preserves good bacteria alive.
Unlike commercial kvass you can find in shops, Quas has a cloudy appearance, which comes from billions of live beneficial bacteria.
You don’t even need a microscope! Concentrated bacteria are visible to the naked eye.
By sowing droplets of Quas on a special growth medium, we can count the number of live bacteria also known as colony forming units (CFU).