An Edinburgh-based biologist turned entrepreneur has drawn on ancient fermentation techniques to produce a traditional Slavic non-alcoholic beverage that is now available in high-end restaurants.
Quas Drinks was set up by Dr Anton Puzorjov, who was inspired to create a range of kvass beverages made from rye and barley after becoming frustrated over the lack of complex non-alcoholic drinks on the market.
His company, which is understood to be the first producer of authentic kvass in the UK, is now supplying restaurants such as Hendersons in Edinburgh and Michelin-starred Frog by Adam Handling in Covent Garden, London, with his fermented beverage, which traditionally sits alongside products like kefir and kombucha. Quas is also holding talks with supermarkets interested in listing the range and exploring opportunities to export to northern and central Europe, the Middle East, and the US.
Dr Puzorjov, founder, and chief executive of Quas Drinks, said: “For too long, choosing not to drink alcohol meant either feeling left out or settling for something that tasted like an afterthought. I wanted to create a non-alcoholic beverage I’d genuinely pick over alcohol – something with the depth of a sour beer, the complexity of natural wine, and the refreshment of a craft cocktail, but without the downsides that come with drinking.
“We have achieved that by focusing on sourdough fermentation. Our new long-shelf-life formulation is a significant step forward, allowing us to reach new customers through restaurants, pubs, and saunas, while keeping the flavour we have worked hard to perfect. It also opens the door to export markets that were previously out of reach.”
Dr Puzorjov stumbled on the idea for the product after rediscovering kvass when spending time in Estonia, the country of his childhood, during the Covid period.
Drawing on a PhD in biotechnology from the University of Edinburgh, and supported by the Industrial Biotechnology Innovation Centre, Mr Puzorjov modernised the thousand-year-old recipe using controlled fermentation, consistency testing, and microbial analysis that allowed him to fine-tune the beverage’s flavour, functionality, and quality.
He began producing small batches of Quas from a facility in Edinburgh, after receiving funding from the Scottish EDGE Awards in 2021 and support from Edinburgh Innovations, the University of Edinburgh’s commercialisation service. A background in microbiology gave him a deeper understanding of the natural fermentation processes behind the beverage’s distinctive sour taste, which helped to guide Quas from early experimentation to a scalable product.
Quas is brewed using a proprietary fermentation technique based on a traditional 180-year-old sourdough culture, which contributes to the beverage’s complex flavour and natural tang. As a traditionally fermented beverage, kvass sits alongside products like kefir and kombucha, which are often consumed for their potential gut health benefits. Quas is caffeine-free and lactose-free, low in sugar and high in fibre, giving it a distinct nutritional profile. The core range includes Original Quas and Ginger Quas, with seasonal variations such as Spiced Quas available during the winter. These can be purchased through the company’s website and in selected venues.
Alongside its kvass with live cultures, Quas has also launched a gently pasteurised long-shelf-life version of the beverage. This innovation retains the distinct complex flavour profile while allowing storage at ambient temperature for at least six months, opening the door to wider retail distribution alongside premium wines and spirits. The business has just completed a ten-fold increase in production to meet growing demand.
Dr Mary Doherty, skills programme manager at IBioIC, added: “Anton has taken something deeply traditional and transformed it into an exciting modern product that reflects both his scientific skill and creativity. Quas is a great example of how biotechnology can help small companies innovate and scale, showing that the sector is not limited to pharmaceuticals or industrial processes but can also support the development of consumer products.
“Seeing the idea grow from early PhD experiments to a beverage that is now ready for wider production and distribution has been incredibly rewarding. We are pleased that the training and experience gained during his studies provided a strong foundation for his journey, helping to turn an initial concept into a commercially viable product.”
