What's a kvass? Have I ever had a kvass.? Checking on BeerAdvocate shows that I never entered a review there on that style, of Russian origin that usually involves rye bread, various grains, and whatever bettering & fermenting agents are nearby, birch sap, berries, etc. A glance at the beers listing in the style show a predominance of Russian entries, with a smattering of American craft breweries, this one among them.
So, my first kvass, hooray! Check below for the full story from the brewery. This one came out many weeks ago, with the bottles sold out quickly. At my latest visit last week, I was happy to see it still on tap, so I had my Wild Mind growler filled up and now, it's time to drink it.Highly hazed, pale straw color, slim/no head on this pour.
Nose: Minor hops, lightly spicy, some citrus. Fine and mellow.
Mouth: Once past the tongue, sour and spice invade the palate. Good and tart from the start. Lemon grabs on and holds tight, pepper adds a pinch. Tart, but smooth. Consistent flavors, and terrifically drinkable. Delightful.
Wild Mind Artisan Ales specializes in wild, sour, farmhouse, and rustic ales that are created using barrel aging, blending, and our own wild Minnesota yeast. We partnered with Patisserie 46, a South Minneapolis French bakery, to make Pass the Kvassier, a light, refreshing kvass ale with rich spicy notes, a light tartness, and subtle stone fruit undertones to accompany a lightly sour, malty beer that goes down easy at just 3.3% ABV. Sixty loaves of Patisserie 46's vollkornbrot (a german sour rye bread) and some rye malt were used to make a mash that was then fermented using the bakery’s sourdough yeast culture.
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