Traditionally, kvass is made from stale, sourdough-rye bread. This produces a drink with a taste similar to beer—minus the alcohol content—and with all the health properties listed above. But for those of us who have been forced, by allergies or auto-immune diseases, to eliminate grains from our diet, all is not lost. While rye-bread kvass is certainly the most well known, it is not the only variety available to us. Indeed, Russians have been known to create kvass with all manner of ingredients: from currants and raspberries to lemons and cherries. The most common and perhaps most beneficial alternative, however, is beets.