No love for malt

I think the practice on this site is that if it is fermented with yeast that produces alcohol from a grain it counts as a beer, e.g., the Low Alcohol Beer category. Thus the Kvass brewed with yeast and containing alcohol would be differentiated from the Kvass using vegetables (e.g., beets) and fermented with lactobacilli, and not containing alcohol, would not count as a beer.

Edit: With any categorization scheme one has to draw lines somewhere.

 

As a hater of session IPAs I'd have to disagree with you. I prefer IIPAS over IPAs, because of the balance provided by the malt to hops. There's a difference between a balanced IPA and a turned old malty mess of a beer when the hops fade. It's why a beer like Heady is my favorite it hits all the marks.

 

I made some Kvass last year just for the hell of it. It's pretty easy to make and is pretty damn refreshing in the summertime.

Like you said, it does have a taste fairly similar to sweet tea, depending on how much sugar is used.

With the homemade stuff anyway, I thought it tasted a lot better after a few days in the fridge.

 

^^^ This.