Recently, the Russian national drink is giving way to various "chemical" liquids. But kvass in our country has a very ancient history. It was first mentioned in the "Tale of Bygone Years" back in 989, when Prince Vladimir, after defeating the Pechenegs, put up "honey in barrels, and kvass in others" at a feast.
By the way, noble people at that time drank kvass rather rarely, preferring overseas wines and intoxicating drinks with honey. But the common people could not do without kvass. The famous historian N. Kostomarov assured that by the 15th century more than 500 varieties of kvass were being made in Russia.
It may seem strange, but the great reformer Peter the First did not begin to eradicate this folk drink. Moreover, under the tsar there was a kvassnik, who oversaw the regular deliveries of kvass to the sovereign's table.
But Catherine II did not like kvass and tried in every possible way to remove it from the diet of the Russian nobility. It was time for foreign champagne and lemonade.
But in the Russian army, kvass was popular. The hussars especially loved him: kvass helped well in the mornings, after yesterday's feast. The hussars even came up with the idea of mixing champagne and kvass in a 1 to 1 ratio.
Even the famous Russian chemist D. Mendeleev noted the beneficial effect of kvass on the body. He believed that: "Russian kvass with its acidity and its healthy, hearty taste is needed now, when the art of home preparation began to disappear."
In the encyclopedia of Brockhaus and Efron, it was noted that kvass kills the bacteria of typhoid and cholera. By the way, street vendors of kvass sold the drink, pouring it into one glass for everyone. Probably they firmly believed in the disinfecting properties of kvass. Even scientists in the 19th century were surprised that kvass is produced by the people in far from the most sterile conditions, but there are almost no harmful bacteria in it.
In the first post-revolutionary years, they began to drink kvass less often - the lack of raw materials for its production affected. But in the days of the NEP, kvass again became a familiar drink.
In 1928, yellow barrels of kvass began to appear in Moscow. Their design has survived to this day. But keg kvass differs from the traditional one in that a lot of sugar is added to it.
From 500 varieties of Russian kvass, namely how many Kostomarov counted, as mentioned above, not a trace remained. Nowadays, mainly bread kvass is made.
Back in the eighties of the twentieth century, kvass made up about 30% of all soft drinks produced in the Soviet Union.