Well, there's not much to add. The tradition has been interrupted in 19th century and I can't find any recipe in the Bulgarian net. I know they used to make it in my village back then, but since they don't plant any rye at all in my region since more than 100 years, nobody knows how to make it anymore. I'd assume it was more similar to Russian kvas than beer in both alcoholic percentage and taste.
The word itself seems to be derived from *olъ 'fermented drink' (early borrowing from Old High German), and is attested in Old Church Slavonic and Old Russian as well as modern Bulgarian.


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