And now it's becoming a hot new brewing trend in Australia. Here's the lowdown on kvass – a.k.a gira – a naturally fermented drink popular across Slavic countries for centuries. It is ...

Cover and leave to ferment for 3 to 7 days, or until pleasantly tangy. Strain kvass from beet and apple, and serve immediately. If carbonation is desired, bottle kvass with remaining chopped apple ...

Bucket-sized servings of fizzy pop might be the go-to thirst-quencher in British cinemas, but in Lithuania it’s Kvass that’s going to send you running for the loo - inevitably at the most ...