(Photo by Our Name Is Farm) 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 same fundamental element of other grains, long-chain carbohydrates for brewing,” says Madi Holtzman, the USA director for Toast Ale, a company that only makes beers derived from a mash bill with roughly 30 percent rescued bread content.
Celebrity chef Jamie Oliver, who tried Toast Ale on his show Friday Night Feast , called the stuff “bloomin’ good.”
Kvass (pronounced “quass”) isn’t the only beer style to use bread, though it might have put the idea on the modern radar. As this magazine has published in the past , kvass isn’t strictly beer but rather a traditional Eastern European drink that brewers have reimagined into a beer style. Historically, it involved fermenting leftover rye bread using wild […]