The very first US Commercially Brewed Batch of KVASS - a Russian "Bread Beer", brewed from 30 loaves of stale Rye Bread, malted Barley, malted Rye, and some Brown Malt. The whole idea for this beer came from Tom Baker of Heavyweight Brewing. The second batch used 100 loaves of bread and was fermented by a tiny amount of dry bread yeast. This will be the listing for all subsequent batches of Kvass, and currently holds the ratings for Session Ales #5, #8, and #40. PLEASE NOTE: THIS IS NOT THE "DARK" KVASS or the LOAF.