Sourdough Gruit Kvass Bier

I really wanted to experiment on finding some kind of optional beer replacement should the world turn to chaos, or we find our selves in some sort of World War 3 scenario, and we have to live on basic rations. What could I create that would be a decent beer, or a beer-like substitute. This was my first experiment, and I am actually fairly impressed by it. 

You can call this a "cheat beer" but it's not really a beer, it's a kvass with alcohol. I tried to generate a flavour similar to a porter, which is why I use the coffee kombucha as a yeast source. It is a little sour because of the sourdough.

Even though not a "true beer" it is still quite pleasant to drink, and in tough times, it will make a refreshing beer-like beverage.

Ingredients:

1 x Slice Sourdough Bread - very toasted!

1 x Tablespoon Crushed Coriander Seeds

1/4 Cup Sugar

1 x Litre Hot Water

1 x Cup Koffucha (Coffee Kombucha)

Except for the Koffucha, mix all the ingredients together in a glass container. Place cloth over, and leave as an open air ferment for 24 hours.

After 24 hours, strain and add to a plastic bottle (1.5 litre or 2 litre bottle), and add the 1 cup of Koffucha (this is your yeast source).

Leave to brew for 1 month, unopened. Bottle should expand and become rock hard to show carbonation.

After a month my first batch was roughly 4.5 ABV.

To watch the video on my method, and further experiments, click on the video below.

For my next batch I am using rye bread and adding some fresh sage from the garden. 

Using rye bread instead of standard sourdough is a classic move—rye is the traditional backbone of authentic Eastern European kvass and will naturally bring those deeper, earthier, and more "bready" notes you’d find in a dark lager or stout. 
Adding sage to my gruit is also a historically accurate touch. Before hops became the standard, sage was frequently used in brewing for its antimicrobial properties and its distinct, savory bitterness that helps balance out the sweetness from the sugar. 

A few things to keep in mind for my rye and sage batch:

• Nutrient Boost: Rye flour is highly fermentable and often gives wild yeast a significant "boost," so don't be surprised if this batch becomes active even faster than my first one.

• Potency: Sage can be quite strong. Depending on how much you use, it can lean into a medicinal territory, so a little often goes a long way in a one-liter batch.

• The "Porter" Effect: Since I am still using your Koffucha yeast source, the combination of the roasted rye and the coffee notes should produce a very complex, dark-beer profile.