The following beer recipe is featured in the May/June 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe courtest Amahl Turczyn
“While the earthy flavor of beets isn’t to everyone’s liking, beet kvass is an excellent liber tonic and therefore popular as a cleansing detox brew among brewers and other beer enthusiasts. This recipe, in particular, is flavored with garlic and ginger in addition to beers, and the resulting tart, earthy beverage makes for a wonderful pick-me-up on brew days when you want to stay focused and alert. It’s also great for heart and gut health…”
- 3 Medium-large, fresh beets
- 1 Tsp. sea salt
- Filtered water
- 2 Tbsp. starter liquid (fermented pickle brine, kefir whey, sauerkraut, or kimchi juice), optional
- 2-3 Fresh, whole garlic cloves, optional
- 2 Fresh ginger root slices, optional
- Other herbs or flavorings (fresh dill, black peppercorns, mint, raisins, etc.), optional
Yield: 0.75 qt (700 mL)
Trim beets of tops and roots, but don’t peel. Scrub thoroughly and dice into 1″ (2.5 cm) cubes. Place beets in sanitized 1 qt. (1 L) Mason-style jar along with garlic and ginger, if using; sprinkle beets with sea salt, then pour filtered water over beets. Top off with 2 Tbsp. active starter liquid, if using. Cover tightly with lid or airlock—if using lid, remember to burp the gasses off daily. Ferment at ambient temperatures (65–70°F or 18–21°C) for 4–7 days until tart aroma develops. Strain off liquid to another container and refrigerate, using as needed. Jar may be refilled with fresh brine for subsequent batches. If mold develops, or liquid becomes slimy, discard and start over.
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