In Northern and Eastern Europe, energizing and refreshing kvass, made from grain malts, has been renowned for the best part of a thousand years.
Kvass has quenched thirst during both aristocratic feasts and farmers’ daily meals. Valmiermuiža Craft Brewery offers naturally fermented kvass, which will not only give you a proper burst of energy, but also many valuable nutrients. This refreshment is produced in collaboration with Latvia’s farmers and malt masters.
Poured into a glass, dark, almost black, kvass gives rise to a light brown head. Its aroma has a note of roasted rye bread, honey and dried raisins. It gets its distinctive rich rye bread flavour from fermented rye malt dried in a wood stove, which is made from Latvian winter wheat on the stone floor of Naukšēni Manor’s malthouse. Pilsner malt is also produced in Latvia at Staļģene. Its sweet aftertaste has a refreshing tartness.
| Type |
Kvass |
| Krāsa / EBC | 147 / dark brown |
| Blīvums / °P | 16 |
| Iesals | Pilsner, fermented rye, wheat, roasted barley, biscuit |
| Īpašais | Fermented Naukšēni rye malt |
| Baudīšanas temperatūra | +6–7 °C |
| Saderība | Best enjoyed at a temperature of 6–7 0C, presented on the festive table |
Unhurriedly brewed for special occasions, in Latvia beer has been the Master Brewer’s pride and joy since days of yore. As a measure of our respect for venerable traditions, at Valmiermuiža we brew unpasteurised beer patiently and nurture a culture of enjoying beer, so that beer enjoys a place of honour on the festive table just as it did in olden days.
