Kvass: History, Health Benefits, & Recipes for the Russian Bread Drink Paperback – April 11, 2012

I have both the paperback and e-version of this book (purchased and downloaded through Amazon), and I have no trouble viewing it on my Kindle KB, Kindle Fire, Motorola XOOM and Droid2 Global phone with Kindle App. I am not sure what device the previous users that rated the downloaded copy are using to view the book - All of my devices viewed the book without an issue!This book is a good read, and took an evening to complete. It contained a brief history of Kvass, where it came from, what it is today, and receipes for the original beverage and expanded variants. The simplicity of the beverage was suprising. I was not aware that such a beverage existed until I visited the nano-brewery. Dan's diferent versions of Kvass were fantastic (as well as all the beers.)My kids like the Kvass as well, and it's fun to make.

Interesting look into the history and making of kvass. Several unique recipes and all simple enough to make me want to try them.

Some great recipes on here and a brief history of the great drink, Kvaas! I have left behind beer and wine because of the hangovers. Kvaas takes care of the dark beer taste and actually seems to make my belly happy without the following regret the next day.

Review by Scott Sammons, Christina's husband using her account.Well written and informative. I enjoyed reading this cook book, very much though it is far from life changing in any way. My first interest in Kvass was after reading Sacajawea and the story how the Lewis and Clark expedition found their bread going moldy decided to make beer from the salvaged bits. Dan Woodske has a passion for beer and Kavass in particular, that passion comes throughout in his writing. Well done.

(Edit to add: this review is by Larry M.)I bought this book for two reasons: it's the only English book on kvass and $6.99 doesn't break the bank. Even so, I feel like it's money thrown away. Live and learn.There's a little history in the book, but it's thin. You can get as much by researching on the net. But ok, that's not why I bought it.I've made several batches of kvass. My kvass was praised by a Russian emigré; so I know it's at least ok. (She wanted to make okroshka for her family, but liked the kvass so much that she ended up drinking it all by herself.) So I know what I'm doing.The recipes are where this book ultimately fails. The main problem I have with the recipes in the book is that he uses about 6 times as much bread as you need, or even as is advisable. Three pounds of bread for a 2 gallon batch is nuts. I used 3/4 of a pound (12 slices) of toasted pumpernickel for a 3 gallon batch and it tastes of pumpernickel strongly.People who make kvass from the recipes in this book will fail, and then give up. A better approach is to learn standard homebrewing of beer, then reduce fermentables so as to end up with under 2% alcohol; and also steep toasted rye or pumpernickel bread for the bread flavor.I wanted to like it, but sorry, it's misinformation in a pamphlet. Not even worth $6.99.

Dan does a great job covering the breadth of the kvass world without getting too academic for a thick read. He also provides the intel to make kvass with typical home-ready tools, which is important for those that don't have the hobby homebrewing spread that other kvass makers have written on.

This is a great little book about the history, the health benefits and recipes for brewing your own Kvass. The author, Dan, gives clear instruction and insight on making this tasty drink. Kvass is a low alcohol drink, 1%-2%, so everyone can enjoy. The recipes vary from the tradition Kvass, which uses bread, to some that uses beets and herbs. So far I have just tried the bread recipes and they are good.

If you want to know more about Kvass, I'd have to say this is the definitive resource on the drink. Really interesting subject, the book was enjoyable to read, and it's inspired me to brew up a batch of the stuff.