What is the name of this traditional Slavic and Baltic fermented beverage that is used for a flavor in Fruktime and commonly made from rye bread whose colour contributes to the resulting colour of the drink?
86505c22b85364036abb474d16c88e3e
Fruktime Fruktime - a series of the carbonated soft drinks which are on sale in Russia and Ukraine, distribtuted by The Coca-Cola Company. It is made in various flavouring variants: Buratino (caramel), Tarhun (tarragon), Hand bell, Lemonade, Pear, Strawberry, Apple, Cream soda, Kvass, and Baikal (Natural).
d9d5c5810f696fa125b165455daca38b
Kvass Kvass is a traditional Slavic and Baltic fermented beverage commonly made from rye bread, known in many Eastern European countries and especially in Russia as black bread. The colour of the bread used contributes to the colour of the resulting drink. It is classified as a non-alcoholic drink by Russian standards, as the alcohol content from fermentation is typically low (0.5–1.0%). It may be flavoured with fruits such as strawberries and raisins, or with herbs such as mint.
c5ff0d27bcbc8780f267d140080208dd
Sikhye Sikhye (also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. In addition to its liquid ingredients, "sikhye" contains grains of cooked rice and in some cases pine nuts.
4b892dc2b3ccaa225c950106c9cb79e1
Sbiten Sbiten, also sbiten' (Russian: сбитень , also збитень) is a hot winter Russian traditional drink. It has a dark purple appearance and, depending on the recipe, can be very spicy and/or very sweet.
89ed3f164fd6213d9112833efa31610b
Misu Misu (미수 ) is a beverage made from Korean traditional grain powder, misu-garu (미숫가루 ; "misutgaru"; ""misu" powder") which is a combination of 7-10 different grains. It is usually served in the hot summer days to quench thirst or as an instant nutritious drink for breakfast or as a healthy snack.
e4f521e7149b7a64cce8971cc5907c61
Smørrebrød Smørrebrød (] ; originally "smør og brød", "butter and bread") usually consists of a piece of buttered rye bread ("rugbrød"), a dense, dark brown bread. "Pålæg" (literally "on-lay"), the topping, that among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. This daily practice is the base of the famous Danish open sandwich, "smørrebrød": a slice or two of "pålæg" is placed on the buttered bread, and then decorated with the right accompaniments, to create a tasty and visually appealing food item.
6de32953dab25da3cdfd8ef2d2438534
Borș (bran) Borș is a liquid ingredient used in Romanian and Moldovan cuisine to make traditional sour soup called also "borș" or "ciorbă". This ingredient consists of wheat or barley bran, sometimes sugar beet, fermented in water - a slightly yellowish, sour liquid, which can also be drunk as such. The word has thus two different, if related meanings.
d666afe9b08c53bcfa5845508f21e5fb
Kilju Kilju (] ) is a folksy name for a Finnish home-made alcoholic beverage, in English also known as sugar wine. It's mostly made from sugar, yeast, and water. Its alcohol content is usually 15–17% ABV.
2b138253ef55f49bf36331c1c49be3a3
Börek Börek (; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), of Anatolian origins and also found in the cuisines of the Balkans, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.
7f8a25794d8318b39d6f3ac24eb5d4e9
Vetkoek Vetkoek is a traditional Afrikaner fried dough bread. It is either served filled with cooked mince (ground beef) or with syrup, honey, or jam. It is similar to the Caribbean "Johnny cake" and the Mexican sopapillas.
a079bd87514f9687196e9554433556f8
Podpiwek Podpiwek is a Polish and Lithuanian non-alcoholic beverage (even though it contains a small amount of alcohol, about 0.5%).
bfd08b0742731f7f7a643362e30f7b74
Ontbijtkoek An ontbijtkoek (literally translated "breakfast cake") or peperkoek ("pepper cake") is a Dutch spiced cake. Rye is its most important ingredient, coloring the cake in light brown. It is often spiced with cloves, cinnamon, ginger, succade and nutmeg. Several parts of the Netherlands have their own local recipe, of which the most famous is "Oudewijvenkoek" (old woman's cake) which is mostly eaten in the northern regions, and is flavored with aniseed. Ontbijtkoek is traditionally served at breakfast with a thick layer of butter on top, as a replacement for bread. However, due to its sweet taste it is also served as a snack.
8d3e61edb6fae970fde683d96910089f
Tella Tella or talla (Oromo: "farsoo" , Tigrinya: "suwa" , Ge'ez: , "säwa " ) is a traditional beer from Ethiopia and Eritrea. It is brewed from various grains, typically teff and sorghum. Depending on region, barley, wheat, or maize may be used; spices can also be added. Dried and ground shiny-leaf buckthorn leaves are used for fermentation. Due to the addition of bread and use of a fermentation vessel which has been smoked over dried olive wood or Abyssinian rose wood, tella may have a smoky flavour. The alcohol content of unfiltered Tella is usually around 2–4 Volume percent, filtered tella contains about 5–6 vol%.
dc525e8b65365c14fb1b4de74e5a4650
Pruno Pruno, or prison wine, is an alcoholic beverage variously made from apples, oranges, fruit cocktail, candy, ketchup, sugar, milk, and possibly other ingredients, including crumbled bread. Bread supposedly provides the yeast for the pruno to ferment. Pruno originated in (and remains largely confined to) prisons and jails, where it can be produced with the limited selection of equipment and ingredients available to inmates. The concoction can be made using only a plastic bag, hot running water, and a towel or sock to conceal the pulp during fermentation. The end result has been colorfully described as a "bile flavored wine-cooler", although flavor is often not the primary objective. Depending on the time spent fermenting (always balanced against the risk of discovery by the officers), the sugar content, and the quality of the ingredients and preparation, pruno's alcohol content by volume can range from as low as 2% (equivalent to a very weak beer) to as high as 14% (equivalent to a strong wine).
0f6601cbeb7738e5515447698453afe7
Bramboráček Bramboráček is a deep fried bread that is a part of Czech cuisine.
4b9ca813221ad0965cb3d962db4c02c0
Korn (liquor) Korn (from German, "grain", "Brit." "corn") also known as Kornbrand or Kornbranntwein (English: "grain brandy" or "grain spirit"), is a German colorless distilled beverage produced from fermented cereal grain seed. In the production of "Korn" only the cereal grain types rye, wheat, barley, oat and buckwheat are permissible. Most of the production is based on rye or wheat; barley and buckwheat are rarely used. Barley is mainly used to obtain the required malt for the brewing process. The addition of food color, flavorings, or sweeteners is not permitted. Korn differs from vodka in that it is distilled to lower alcoholic proofs and less rigorously filtered, which leaves more of the cereal grain flavor in the finished spirit.
f7fceb62ae636d19455a8e0eec3a2ba1
Kyselo Kyselo (or krkonošské kyselo) (German: "kübelsauer" , Czech: "kyselo" ) is a soup based on sourdough and mushrooms. It is a traditional Czech cuisine from poor folk food originating in the Northern Bohemia mountain region Krkonoše. It is very substantial and it contains an abundance of quality proteins, B vitamins, dietary fiber and other important nutrients. Usage of sourdough is closely related to fermented flour usage in the Polish sour rye soup.
2ad43d9cb44cc265950e88e3d9d5f440
Pain de campagne Pain de campagne ("country bread" in French), also called "French sourdough," is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the miches weighed from four to as much as twelve pounds. Such large loaves would feed a family for days or weeks, until the next baking day.
2ddb83a06413a0e1da43f0caeb5e93cc
Allerheiligenstriezel Allerheiligenstriezel or simply Strietzel (regional names include "Allerseelenzopf", "Seelenspitze", "Seelenbrot", or "Allerseelenbreze") is a braided yeast pastry. Its name means "All Saints' braid" in English and it consists of flour, eggs, yeast, shortening or butter, raisins, milk, salt, and decorating sugar or poppy seeds. Some regional variations also include rum or lemon juice.
5aa7af3955f0d498b7779410835d251f
Kołacz Kołacz (] ) meaning cake, wheel cake, or coffee cake (variously transliterated as kolach, kolachky, kolacky, kolachy, from Polish: "Koło" : "disk") is a traditional Polish pastry, originally a wedding cake dating to the start of the 13th century, that has made its way into American homes around the Christmas and Easter holidays. The pastry is a light and flaky dough filled with a variety of sweet and savory fillings such as apricot, raspberry, prune, sweet cheese, poppy seed or even a nut mixture. Variants of the traditional Slavic pastry have found entrance into many Central and Eastern European cuisines, e.g. the Czech leven yeast dough called kolache ("koláč"). When the dough and filling mixture is rolled it is also known as a "makowiec", "makownik", "poteca", "strucla z makiem" (poppy seed strusel), "strucla orzechowa" (walnut strusel), "strucla z migdalowa" (almonds strusel). In Hungarian this is called, Diós-mákos Beigli or Bejgli. Some sprinkle the roll with poppy seeds or powdered sugar on top and can be baked in a circular pan or long-ways in a jelly pan like a log.
77b7f0af070b65abe3827a25f49a5cfe
Framboise Framboise (] ) is the name of two kinds of alcoholic drinks fermented with the raspberry ("framboise" is the French word for raspberry).
4786f45868ca3e143b4da39b6a72c29f
Berliner Weisse Berliner Weisse (German: Berliner Weiße) is a cloudy, sour beer of around 3% alcohol by volume. It is a regional variation on the white beer style from Northern Germany, dating back to at least the 16th century. It can be made from combinations of malted barley and wheat, with the stipulation that the malts are kilned at very low temperatures to minimise colour formation. The fermentation takes place with a mixture of yeast and lactic acid bacteria, a prerequisite that creates the lactic acid taste, a distinguishing feature of Berlin Weissbier.