The South’s favourite01
Full cycle since 2023
Step 01 · Grain
Step 02 · Malt
Step 03 · Wort
Step 04 · Fermentation
Step 05 · Bottling
Step 06 · The mug
From field to mug
We’re one of the few kvass makers who malt their own grain. Everything in your glass has travelled one path, inside one brewery in Starominskaya.
Kuban grain
It all starts with rye and barley grown under the southern sun. The grain is received and checked right at the brewery.
Our own malt
Fermented and unfermented rye malt, plus barley malt — we sprout and kiln it ourselves. Breweries and bakeries buy the very same malt.
A bread-based heart
Rye flour, two kinds of rye malt and water — that’s how our kvass wort concentrate is born, made to the GOST 28538-2017 standard.
Live fermentation
Yeast and lactic cultures take their time. Then chilling, conditioning and blending — all checked in our own microbiology lab.
12,000 bottles an hour
Bottled in PET we blow in-house, or filled into kegs. Shipped by the brewery’s own trucks and by rail.
Ice-cold. With foam.
And here it is, in your hands. From a supermarket bottle, a keg at a kiosk or the yellow kvass barrel on the corner.
