Kvass wort concentrate

Technological simplicity and reduced production cycle

• No complex equipment is required for mashing, filtering, and boiling the wort.
• The fermentation process starts immediately after diluting the kvass wort concentrate, which speeds up production by 2–3 times.
• No need for long (5–7 days) malting and saccharification.

Consistency in quality and taste 

• Kvass wort concentrate is produced using a standardized technology, which guarantees the same taste and composition in every batch of kvass.
• The impact of human factors and raw material deviations (malt quality, mashing temperature, etc.) is minimized.

Saving production space and resources 

• No need for large tanks for mashing and filtration, which reduces equipment costs.
• Lower water and energy consumption (no multi-stage thermal grain processing).
• Reduced raw material losses (in the traditional method, part of the extract remains in the spent grain).

• Kvass wort concentrate has a long shelf life (up to 12 months or more) and does not require special storage conditions.
• Takes up less space than malt and grain, reducing storage costs.
• Allows kvass production regardless of season, with no risk of raw material spoilage.

• It’s easy to adjust strength, acidity, and sweetness by adding different amounts of kvass wort concentrate, sugar, and fermentation regulators.
• Suitable for creating a product line (classic, sweet, sour, with additives).
• Makes it easier to experiment with new flavors (berry, spicy, honey options).

• Kvass wort concentrate undergoes heat treatment, which reduces the risk of contamination by wild yeast and bacteria.
• It’s easier to comply with sanitary standards, since the »dirty» stages of grain processing are eliminated.

• Less labor required (no need for specialists in mashing and malting).
• Savings on raw materials (malt is more expensive than kvass wort concentrate when calculated per finished product).
• Higher kvass yield per unit of raw material.