Mixed Pack Quas

The Mixed Pack puts Original, Ginger and Mint & Lime in one box, so you can taste the range side by side and find your favourite. Choose two flavours or all three, pick a Taster 5, a Half pack of 12 or a Full pack of 24, and we split the box between them using the mixes shown in the picker.

All three flavours are rye and barley fermented with our 180-year-old sourdough culture, which gives every can the same malty backbone and clean, dry finish. Original is that base on its own. Ginger adds freshly pressed ginger root. Mint & Lime starts with a spearmint tea base and finishes with a dash of fresh lime juice.

Original is malty and rich in dried fruit, with gentle spice and an ale-like body, and won a Great Taste award in 2024. Ginger brings a bold hit of fresh ginger over warm cereal depth, and won a Great Taste award in 2026. Mint & Lime is our bright, botanical seasonal flavour, zesty and herbal with a crisp finish.

If this is your first order, a Taster 5 with all three flavours comes with our Money Back Guarantee. If none of them is for you, email us within 7 days of delivery for a 100% refund, including delivery.

Every can is Live Quas: unfiltered and unpasteurised, with over 500 billion live cultures, high in fibre with 6.7g per can and low in sugar. Keep the whole box in the fridge at 2–6°C. Live Quas keeps for six weeks.

Kvass is a traditional fermented drink made from rye and barley, drunk across Eastern Europe for around a thousand years. It is malty, lightly tangy and naturally sparkling. Quas is our sourdough fermented take on it, made in Edinburgh, Scotland.

Taste them side by side. Chill all three cans and pour a small glass of each into stemless tulip glasses. Taste Original first to learn the base: malt, dried fruit and a dry, sour finish. Move to Mint & Lime next and notice how lime and spearmint lift the same grain. Finish with Ginger, because its warming heat lingers and would cover the others.

Which one is for you? If you like dark ale or rye bread, start with Original. If you like ginger beer but want it less sweet, go to Ginger. If you reach for a fresh, herbal aperitif, Mint & Lime is yours.

A dinner in three cans. Open with Mint & Lime alongside chargrilled prawns or a herb salad. Move to Original for the main course, perhaps roast pork with crackling, a slow-braised stew or dumplings with soured cream. Save Ginger for something fragrant and spiced, or pour it with sticky toffee pudding to finish.

How to serve. Fridge-cold and straight, with no ice. Original and Ginger need no garnish. Mint & Lime can take a single mint leaf or a lime twist if you like.

Found a favourite? Every flavour also comes in its own box of 5, 12 or 24 cans.

Malty and tangy, with a clean, dry finish. Original leans towards dried fruit and gentle spice, Ginger brings fresh ginger warmth, and Mint & Lime is bright and zesty.

Every can in the box starts from the same ingredients: Scottish water, rye, barley (gluten), chicory inulin fibre (2.3%), sugar, erythritol and sourdough cultures. Each flavour then adds its own.

• Original adds nothing more. It is the base on its own, with 2.4g of sugars per 100ml and about 59kcal per can.
• Ginger adds the pressed juice of 10g of raw ginger root per can. It has 2.5g of sugars per 100ml and about 63kcal per can.
• Mint & Lime starts with a spearmint tea base, finishes with a dash of lime juice after fermentation, and adds natural flavourings. It has 2.5g of sugars per 100ml and about 63kcal per can.

All three are high in fibre, with 6.7g per can, plant-based and suitable for vegans. All three contain gluten from rye and barley, so they are not suitable for people with coeliac disease or gluten sensitivity. None contains artificial flavourings, preservatives or acidity regulators.

Original has 2.4g of sugars per 100ml, and Ginger and Mint & Lime have 2.5g, so every flavour is low in sugar.

Quas is a rye and barley sourdough fermentation. We ferment Scottish water, rye and barley with our 180-year-old sourdough starter, a living culture with a natural community of more than 100 types of cultures, yeasts and lactic acid cultures among them.

Working together, they make a complex fermentation. The yeasts give the gentle natural sparkle and the bready aroma, and the lactic acid cultures give the clean sourness. Ginger gets freshly pressed ginger, Mint & Lime starts with a spearmint tea base and a dash of lime juice, and everything is made in small batches in Edinburgh.

Quas is never filtered, and Live Quas is not pasteurised, so the cultures are still in the can when you open it.

A sourdough starter is a living mix of yeasts and lactic acid cultures, kept going by regular feeding with flour and water. Ours has been fed and kept going for around 180 years, and it holds over 100 types of cultures.

We never add single cultures or brewer's yeast, so the starter does all the fermenting. Different cultures make different acids and aromas: the yeasts give the gentle sparkle and the bready notes, and the lactic acid cultures give the clean sourness. That mixed community is why Quas tastes layered rather than simply sour.

We count them. Samples of Live Quas are diluted many times and spread onto plates of growth medium. Over a few days, each live culture grows into a visible colony, so counting the colonies and multiplying back up tells us how many were in the can. These are called colony forming units, or CFU.

Testing across batches finds over 500 billion live cultures in every 330ml can. The figure applies to Live Quas only, because it is unpasteurised. You can see how the counting is done on our science of kvass page.

Filtering removes cultures from a drink, and pasteurising inactivates them with heat. Both extend shelf life, which is why so many drinks go through one or the other.

We leave Live Quas unfiltered and unpasteurised because much of its character comes from the culture. The trade-off is a shorter shelf life and a drink that has to live in the fridge.

Live Quas is unpasteurised, so its cultures are still active in the can. Cold slows them right down and keeps the flavour where it should be. Keep every can in the fridge at 2–6°C at all times, and unpack your box into the fridge as soon as it arrives. Our process is designed so Live Quas can travel unrefrigerated for the short next-day journey to you, but from the moment it arrives it needs the fridge.

Live Quas keeps for six weeks. Check the best-before date on the can. The cultures stay gently active even in the fridge, so the flavour slowly becomes more sour and less sweet with time. That is fermentation at work, not a fault.

Every box comes with Free Next-Day Delivery. Order Monday to Thursday by 4pm for next-day delivery. Shipping is included in the price, and every box travels by Royal Mail Tracked 24 or APC Overnight, with a tracking number.

If cans arrive damaged or leaking, our Safe Arrival Guarantee gives you credit or a discount on your next order, or a free replacement, with a full refund as a fallback. Live Quas is also covered when delivery is delayed by 5 days or more.

Yes. Choose two or all three flavours in the picker above and we will split your box between them.

Kombucha is fermented from sweetened tea with a SCOBY, a culture in which acetic acid cultures are prominent. That is where its tart, vinegary edge comes from.

Quas is fermented from rye and barley with a sourdough culture dominated by lactic acid cultures. The result is malty and bready, with a clean, rounded sourness rather than a vinegar tang. If you find kombucha too sharp, Quas is a different lane: closer to a dark ale in body, and good with food.

Kefir and kvass are both fermented drinks with long histories in Eastern Europe, and both can contain live cultures. Milk kefir is made by fermenting milk with kefir grains, so it is dairy and can contain lactose. Water kefir uses sweetened water and its own grains.

Quas is made from rye and barley with a sourdough starter instead of kefir grains. It is plant-based and suitable for vegans, though it contains gluten. In flavour it is malty and dry rather than creamy or yoghurt-like, and our starter holds over 100 types of cultures.

Kvass and beer both start with fermented grain, and Quas shares beer's malty body and natural carbonation, so it sits comfortably beside a pint. The differences are in how they are made.

Most beer is brewed with hops and fermented with brewer's yeast, which turns sugars into alcohol. Alcohol-free beer is usually made the same way, then has the alcohol removed, or is fermented less. Quas has no hops. It is fermented with a sourdough culture of yeasts and lactic acid cultures, which gives it a tangy, bready character and a dry finish instead of hop bitterness. It is non-alcoholic, and Live Quas is unfiltered and unpasteurised, so the cultures are still in the can.

Kvass on shop shelves varies a lot by producer. Some is not fermented at all, just sweetened, flavoured and carbonated. Some is fermented with baker's yeast, then filtered or pasteurised so it keeps for months without a fridge.

Live Quas is fermented with a sourdough culture of over 100 types of cultures, then left unfiltered and unpasteurised, with over 500 billion live cultures in every can. It contains no preservatives or acidity regulators. That is why it lives in the fridge and keeps for six weeks. To compare sugar, check each drink's label per 100ml: Quas has 2.4g to 2.5g.