Question: Is Kvass made from Rye?
About the article "Yeast", section "Nonalcoholic beverages".

Candidate passages:
In Lithuania kvass is known as "gira", and is widely available in bottles and draft.
Many restaurants in Vilnius make their own gira which they sell on the premises.
Strictly speaking, gira can be made from anything fermentable — such as caraway tea, beetroot juice, or berries — but it is made mainly from black bread or barley/rye malt.
The only breweries in the United States which brew kvass all year round are the Beaver Brewing Company in Beaver Falls, Pennsylvania,where it is made with the addition of raisins and lemons and Kolokol kvass in Helena, MT.
using traditional ingredients (Water, Sugar, Bread{Rye}, Yeast).
In the United Kingdom, kvass is practically unknown as there are no cultural ties to it within the nation's history and there are no renowned kvass breweries in the country.
However, with the influx of immigrants following the 2004 enlargement of the European Union, a number of stores selling cuisine and beverages from Eastern Europe cropped up throughout the UK - many of them storing kvass on their shelves. 
Kvass has a long tradition in Russian culture.
In Fyodor Dostoyevsky's "The Brothers Karamazov", monastery kvass is mentioned in the dinner scene as being famous throughout the neighborhood.
In Leo Tolstoy's "The Death of Ivan Ilyich", kvass is made first thing on a holiday morning.
In Ivan Goncharov's "Oblomov" and in Tolstoy's "Anna Karenina", kvass is repeatedly mentioned.
In Tolstoy's "War and Peace", French soldiers are aware of kvass on entering Moscow, enjoying it but referring to it as "pig's lemonade".
In Anton Chekhov's "The Cherry Orchard", kvass is mentioned early in the play, "Bring me some kvass, would you?".
In Sholem Aleichem's "Motl, Peysi the Cantor's Son", diluted kvass is the focus of one of Motl's older brother's get-rich-quick schemes.
The Russian expression "Перебиваться с хлеба на квас" (literally "to clamber from bread to kvass") means to barely make ends meet, remotely similar to (and may be translated as) the expression "to be on the breadline".
To better understand the Russian phrase one has to know that in poor families kvass was made from stale leftovers of rye bread.
In Joris-Karl Huysmans' "Against Nature" "(À rebours)" the protagonist, Jean Des Esseintes serves kvass, along with porter and stout, for a funeral banquet "in memory of the host's virility, lately but only temporarily deceased."
In Jules Verne's 1896 novel "Michael Strogoff, Courier of the Czar", the titular character drinks kvass when he stops to change horses at post stations on his way to Siberia. 
Kvass is a fermented beverage made from black or regular rye bread.
The colour of the bread used contributes to the colour of the resulting drink.
It is classified as a non-alcoholic drink by Russian and Ukrainian standards, as the alcohol content from fermentation is typically less than 1.2%.
Generally, the alcohol content is low (0.05% - 1.0%).
It is often flavoured with fruits such as strawberries and raisins, or with herbs such as mint.
Kvass is also used for preparing a cold summertime soup called "okroshka".
It is especially popular in Russia and Ukraine, but also well-known throughout Belarus, Estonia, Serbia, Poland, Latvia and Lithuania - as well as in other former Soviet states, such as Georgia, Kazakhstan and Armenia, where many kvass vendors sell the drink in the streets.
Kvass is also popular in Harbin and Xinjiang, China, where Russian culture is a strong influence. 
Kvass is made by the natural fermentation of bread, such as wheat, rye, or barley, and sometimes flavoured using fruit, berries, raisins, or birch sap collected in the early spring.
Modern homemade kvass most often uses black or regular rye bread, usually dried (called plural "suhari"), baked into croutons, or fried, with the addition of sugar or fruit (e.g., apples or raisins), and with a yeast culture and "zakvaska" ("kvass fermentation starter").
Commercial kvass, especially less expensive varieties, is occasionally made like many other soft drinks, using sugar, carbonated water, malt extract, and flavourings.
Better brands, often made by beer rather than soft drink manufacturers, usually use a variation of the traditional process to brew their products.
Kvass is commonly served unfiltered, with the yeast still in it, which adds to its unique flavour as well as its high vitamin B content. 
Okróshka () is a cold soup of Russian origin that is also found in Ukraine.
The name probably originates from "kroshit'" (крошить), which means to crumble into small pieces.
The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a mildly alcoholic beverage made from fermented black or rye bread.
Okroshka is usually garnished with sour cream (smetana).
Later versions that appeared in Soviet times use light or diluted kefir, vinegar, mineral water, or even beer instead of kvass.
The ingredients are diced and then mixed with kvass just before eating; the ratio of chopped food to kvass is similar to that of cereal to milk.
This allows the vegetables to retain their texture.
For that same reason, even though the ingredients are similar to those in a Russian salad, the taste of okroshka is quite different from that of the salad.
Okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad.
Salt and sugar can be added according to taste.
Okroshka is always served cold.
Sometimes ice cubes are added to served portions to keep the soup cold in hot weather.