Vyatsky Kvass

Reliable information about the production of kvass in Vyatka dates back to the founding of the Trifonov Monastery (1580). The current industrial production of Vyatka kvass, produced by JSC Vyatich, Kirov, has existed for more than a century. The plant, founded by German citizen Karl Schneider, has been producing kvass since its founding in 1903. The main raw material for its production is Vyatka winter rye - a unique northern crop that has been an export item for centuries, valuable for its mineral and vitamin composition. The emphasis on kvass production was made in 1942, during the Great Patriotic War: the plant sharply increased the production of kvass for the needs of the army.

“Vyatsky kvass” is produced under the following brands: “Khlebny”, “Legendary”, “Dlya okroshka”, “Currant”, “Hot”, “Domashniy”, “Export”. Natural ingredients, the absence of preservatives and modern technologies make the drink especially in demand today, when the need for environmentally friendly products is becoming universal.

The recipe for “Vyatka kvass” is a trade secret of JSC “Vyatich”, but the main stages of its production are simple and known. This is the preparation of kvass wort from rye flour, rye and barley malt, the addition of baker's yeast, the addition of sugar syrup, two-stage fermentation - yeast and lactic acid - further cooling, filtration and stabilization of the drink, and pouring it into containers.