Trading Barley for Bread: Brewers Look Beyond Kvass : vimars

The name of the beer is Toast. And like the kvasses that have recently emerged stateside, Toast drives home the epigram of “liquid bread” by using the starchy sugars from bread to fuel beer fermentation. “What’s different about kvass versus what we’re doing with Toast is that we’re seeing bread as something that has the

Related Keywords

United Kingdom , Devils Backbone , Washington , United States , North Carolina , Virginia , New York , Charlotte , United States Department Of Agriculture , London , City Of , Brussels , Bruxelles Capitale , Belgium , American , Josh Waldman , Tristram Stuart , Walt Dickinson , Andrew Kluger , Madi Holtzman , Todd Boera , Tom Moggach , Jamie Oliver , Jason Oliver , Jason Glunt , Salud Cerveceria , Salud Cervecer , Elysian Brewing Co , Wicked Weed Brewing Co , Chelsea Craft Brewing Co , Bend Brewing Co , U Waste Resource Actions Programme , Virginia Devils Backbone Brewing Co , Dimitri Van Roy At Brussels Beer Co , Name Is Farm , Hackney Brewery , Toast Ale , Friday Night Feast , Eastern European , Jester King Brewery , Fonta Flora Brewery , Brussels Beer Project , Craft Lager , Lovely Session , Purebread Pale Ale , American Pale , United States Department , Resource Actions , East End Brewing , Fonta Flora , Devils Backbone Brewing , Seven Summits , Adventure Pack , Caucasus Mountains , Mount Elbrus , Great Pumpkin Beer Festival , Elysian Brewing , Dimitri Van Roy , Brussels Beer , Chelsea Craft Brewing , American Pale Ale ,