IN OUR CURRENT ISSUE: Kvass Makes a Comeback

Kvass, a slightly fizzy, naturally fermented drink from the Old World made from rye bread, beets or even sometimes lettuce, is experiencing a sort of rebirth in Brooklyn, thanks to the folks behind Gefilteria, a new Clinton Hill–based boutique purveyor of Old-World Jewish foods.  Beet kvass, which you’ll find at markets like the Brooklyn Flea and at Zabar’s near the cheese counter, lends a ruby hue and a bit of bubbles to cocktails.  Read the story in our current issue for more on this old new drink.

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