Traditionally fermented A. Le Coq Dark Kvass is made from hops, barley and rye malt. Its special taste and darker colour are achieved as a result of the skilful roasting of malt, giving everyone the chance to enjoy new, stronger flavour nuances. Dark kvass is not too sweet, it has a nice head of foam and it is an excellent thirst quencher.
In order to make kvass, malt must be fermented. A small quantity of alcohol emerges in the kvass as a result of each fermentation process. However, the 0.5 per cent alcohol content does not make kvass an alcoholic beverage.
100 ml of product contains on average:
Energy 155 kJ / 36 kcal
Carbohydrates 8.8 g
incl. sugars 8.2 g
Proteins 0.25 g
Fats, saturated fatty acids, proteins and salt 0 g
Kvass, just like in the early days.