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Daugavgrivas iela 82
Riga, 1007
Latvia

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Phone: +371 28443789
Fax: +371 67458986

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Exhibitor profile

Many years ago...

People still remember yellow kvass tanks and tank trucks in the streets of Riga and other cities any passer-by could quench his thirst from them with a mug of foamy kvass.

It seems difficult to find the same old, tasty, genuine kvass nowadays...

It is difficult not to grieve and sigh over the old good times as they were. But have no more regrets! Not anymore, as the old fermented kvass is returning! It is Ilguciema Kvass!

Kvass was first mentioned in the scrolls as long ago as in 989 a.d. The historical sources say that the Grand Duke of Kiev when converting to Christianity distributed honey, bread and kvass to the people. The fact has been mentioned in the source "Gadskartu nostasti" (Annual rite stories). It may be concluded that kvass had a special role of long standing. In the days of yore kvass was brewed everywhere - in the monasteries and army barracks, in the palaces and poor huts. Approximately 280 litres of kvass a year were brewed per capita in Russia. It was made of barley, wheat, rye with different berries and fruits added, thus more than 150 kinds of kvass were derived like lemon kvass, cherry kvass, and chicory kvass.

The scientists of Kiev started serious research of kvass in 1891 and came to a shocking conclusion that the bacteria causing typhus and cholera die 20 minutes after contact with kvass.

An atypical person knows that the traditions of kvass in Riga are similarly old and enduring - since the times of Grand Duke of Kiev ordered the distribution of honey and kvass to the people in honour of their conversion to Christianity.

The city of Riga did not exist then, while in the territory of Zakusala, an island on the river Daugava, behind the present television tower there was a market, trading amongst other things in kvass. The recipe of the kvass traded at this market was inherited by Ilguciems brewery, which is now more than 140 years old.

Kvass is a direct relative of beer. The initial stages of the brewing process of both are similar. Both drinks traditionally are produced by milling the grain, mixing them with water, then boiling and fermenting. The only difference between kvass and beer is that kvass is fermented for a short time only.

Kvass was rated with 18 points at a food product fair in Yugoslavia in 1975, while Coca-Cola got only 9.8 points. Still lots of foreigners have not had the opportunity to learn the beneficial qualities of kvass. When offered to quench their thirst with kvass they ask with surprise what is the name of the drink in English. No special English word exists. Kvass is called "kvass" in English too.

Kvass today

Most of the beverages sold in shops as kvass are kvass drinks, which are not fermented. They are made instead by diluting concentrates with water and adding colourings and different flavours and artificial sweeteners. Kvass produced at our Ilguciems brewery is still brewed according to the ancient fermentation technology of malt grain that is specially adapted to contemporary standards

This is why Ilguciema Kvass in contrast to most kvass drinks is a fermented, foamy non-alcoholic drink with a marked natural rye bread flavour and aroma. It is the only natural kvass produced in Latvia that does not contain synthetic flavourings or colourings.

Grain processing technology developed as early as at the beginning of the 20th century at Ilguciems brewery permits preservation of vitamin E and B group vitamins, minerals and other biologically active substances and transferring those to the drink, thus providing it with a unique, unforgettable taste.

Kvass can be drunk not just to quench thirst, it can be used to detoxify the body. Its effect on the body is similar to that of the kefir or Latvian traditional sour soup "skabputra" produced from sour milk and barley grains. It regulates the work of the gastro-intestinal tract and prevents proliferation of harmful bacteria. Kvass has a tonic effect and beneficially affects the heart.

Kvass perfectly satisfies thirst. It is recomm