Vyatsky

The original rye kvass "Vyatsky" with live fermentation is prepared according to ancient recipes, recorded by Vyatka monks in the XII-XIII century. For the preparation of Vyatka kvass rye malt is used. From time immemorial kvass saved Russians in the winter from lack of vitamins, and from suffering of quenched thirst in the summer. Kvass recipe has more than a thousand year history. It is known that the Eastern Slavs possessed the recipe long before the formation of Kievan Rus. The first mention of kvass in the Russian written sources dates from the year 989: when after christening of Rus Prince Vladimir I Svyatoslavich ordered to give people "food, honey and kvass". It was also known how to cook kvass in Poland and Lithuania. In Russia kvass was a widespread everyday drink: it was prepared for the peasants and the landlords, the military and the monks, and his presence in the house was considered a sign of prosperity. Vyatsky kvass today is the sales leader in Russia.

Read more less

Original rye live fermentation kvass is prepared according to old Russian recipes. In Rus kvass was a widespread everyday drink: it was prepared by the peasants and the landlords, the military and the monks, and its presence in the house was considered a sign of prosperity. Due to the useful properties kvass regulates the activity of the gastrointestinal tract, improves metabolism, prevents the growth of harmful pathogens, beneficial effects on the cardiovascular system. Its useful and healing properties are acquired in the process of fermentation. The microorganisms settling in kvass during the fermentation time normalize digestion and treat dysbiosis. Vitamins that produce these bacteria, strengthen immunity and normalize work of the gastrointestinal tract. 

Read more less