After a sweaty hike to Glacier Basin out of the White River campground in Mount Rainier National Park, I chugged a tall glass filled with a generous splash of kvass and some fizzy water. Ahhhh, refreshment achieved.

What? You've never heard of kvass? 

Not many have, so don't feel bad. It's the savory counterpoint to kombucha, which is a probiotic drink category that's exploded in the past few years. Unlike kombucha, kvass contains zero sugar even though it's made with beets. Wait! Don't go away. Let me talk you through this good-for-your-gut drink.

While many versions of this old world beverage are made from rye bread, beet kvass is created by adding salt to the root vegetable and letting it ferment. The result is a drink that according to at least one health care blog in the United Kingdom has healing properties: "Traditionally, beet kvass has been used to support immune function, cleanse the blood, combat fatigue and chemical sensitivities, allergies and digestive problems, and is especially good for those suffering from constipation or sluggish liver," says Brainstorm Health. 

I love the taste, rich, slightly earthy. I feel refreshed and uplifted when I drink it, especially after a hike. 

Since moving home base to Bellingham, I have been crushing on the kvass -- and other fermented foods -- from Pangea Ferments. Sorta sadly, kvass is a seasonal offering and it's off the shelves for now. I'm down to a few bottles of the stuff, saving it for special occasions. It truly hit the spot on that recent trip to Rainier. (Which we wrote about for the July 9 column.) 

What's your go-to summer refresher? Drop us a line at goingmobile@spokesman.com. And happy trails!

 

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