The dark, almost black kvass pours into the glass with light brown foam. In the aroma, you can read toasted wholemeal bread, honey, as well as a note of raisins and prunes. The expressive, full-bodied taste of the rye bread arrangement is given by the fermented rye malt dried in a wood-fired oven, which is made from Latvian winter rye on the maple floor of the Naukšēni manor malt house. In the sweet aftertaste – refreshing sourness.
It is best served at a temperature of 6-7 °C on the festive table.
| Dzēriena tips |
Kvass |
| Krāsa / EBC | 147 / tumši brūna |
| Blīvums / °P | 16 |
| Iesals | Pilzenes, fermentētais rudzu, kviešu, grauzdētais miežu, biskvīta |
| Īpašais | Fermentēts Naukšēnu rudzu iesals |
| Baudīšanas temperatūra | +6–7 °C |
| Saderība | Ceļot to svētku galdā |
Beer in Latvia has been the owner's pride since ancient times, leisurely brewed for great honors. Respecting the traditions, we patiently brew live beer in Valmiermuiža and nurture the culture of beer enjoyment, so that, just like in the old days, beer has a place of honor at the festive table.
