I bake my own rye bread so getting the main ingredient for kwas is not a problem but I realize that not everybody has bags of old dry rye bread hanging around the house. The fact is that kwas can probably be made from any old bread — come to think of it, I'll have to experiment with that. Anyway here is a very easy and refreshing recipe made with easily available at many supermarkets and almost any deli — Jewish corn rye.
This is a very light and refreshing kwas variation well suited for the summer heat. The hops, honey, candied ginger and limes combine into a not to sweat, lightly fizzy, pleasantly zingy, thirst quenching accompaniment to any meal. The light color and hint of ginger give it a slight Ginger Ale appeal and make it easier to get your friends to try it. I've found that in America "Would you like to try a drink made from fermented bread?" is a non starter.
The first thing you need is half a loaf of Jewish Corn Rye. You can get a version of this in most supermarkets but I got mine from the wonderful Katella Deli in Alamitos. Jewish corn rye should have caraway seeds in it so if the bread you get doesn't have then I suggest you add some to the recipe — it makes a difference.
|This kwas is refreshing with a light summer lunch.||The main ingredient is Jewish Corn Rye.||Cut up or break up the bread into smallish pieces and place in a food grade, brewing bucket.|
|Boil about 1 ¾ gallons of water.||Pour the boiling water over the bread.||A faster way of cooling the brew.|
|Between 80° and 90° F (26° - 32° C) is the ideal temperature for brewing.||While you are waiting for the bread and water to cooldissolve the yeast in a cup of lukewarm water.||After 12 hour of fermentation the bread should be floating and a little bubbly.|
|Using a straining bag strain out the bread.||Now it's time to add our flavorings.||All ready for the next 12 hours of fermentation.|
|After 12 hours our kwas is all bubbly and ready to be bottled.||My two bucket syphoning and bottling setup.||Millet with peas and home made cheese, fried blood sausage and a nice tall, cold mug of Corn Rye Kwas.|
This is a wonderful and refreshing drink that goes well with all kinds of food. For those of us who really don't like drinking plain old water this is a nice non-alcoholic replacement for beer or wine.