Anon12/27/25, 03:11No.2967270
I do occasionally brew up some pumpernickel kvass.
Its not particularly alcoholic, the yeast is just for carbonating it.
TL;DR:
A loaf of pumpernickel is toasted to hardness, slice by slice, then this is busted up into small bits.
These bits are boiled in water, about 2 liters per loaf, until the water takes on the dark hue of the bread.
This is then strained to remove the bread, some rasins added, and upon cooling, a bit of bakers yeast is added.
This is sealed in bottles and left to ferment for a few days.
A flavorful drink, being only 1 or 2 % ABV, it is rich and filling.