Kvass (2019)

Today we're proud to release our first Kvass brewed with bread baked in-house at Jester King Kitchen!
In February, Head Baker AMANDA LOADMAN baked 300 pounds of rye bread with local grain from Barton Springs Mill for the brew. Our bread dough was fermented with the same mixed culture we use to ferment our beer. We then added the bread to the mash along with Munich malt and local Pilsner malt from our friends at Blacklands Malt. We fermented the wort in stainless steel with our mixed culture of brewers yeast and native yeast and bacteria, and naturally conditioned the beer in bottles and kegs. Show Less