Editing Kvass (section)

===Finland===
In Finland, a fermented drink made from a mixture of rye flour and rye malt was ubiquitous in parts of [[Eastern Finland]] and was heated in the oven. It was called {{Lang|fi|kalja}} (which can also be used to refer to [[small beer]]) or {{Lang|fi|vaasa}} (in [[Eastern Finnish dialects|Eastern Finnish]]), while nowadays the drink is often known as {{Lang|fi|kotikalja}} ({{literal translation|home kalja}}) and is available in many work canteens, gas stations, and lower-end restaurants.<ref name="Garshol"/>

Traditionally, {{Lang|fi|kalja}} was usually made in households once a week from a mixture of malted and unmalted rye grains. Other grains, such as oats or barley, were also sometimes used; occasionally, leftover potatoes or pieces of bread were added. Everything was mixed with water in a metal cauldron or a clay pot and kept warm in the oven or by the stove for at least six hours for the mixture to darken and sweeten. Sometimes, the grain solids were filtered out through [[lautering]]. In Eastern Finland, the mixture was formed into large loaves and briefly baked for the crust to turn brown. The porridge or pieces of the malt bread were mixed into a wooden cask with water and fermented for one or two days with a previous batch, a sourdough starter, [[spontaneous fermentation|spontaneously]] or in more recent times with commercial baker's yeast. In the early 20th century, with sugar becoming more readily available, it started replacing the [[malting]] process, and modern ''{{Lang|fi|kalja}}'' is made from dark rye malt, sugar, and baker's yeast.<ref>{{Cite book |last1=Laitinen |first1=Mika |last2=Mosher |first2=Randy |date=2019 |title=Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale |publisher=[[Chicago Review Press]] |isbn=978-1-641-60047-7 |pages=98–104}}</ref>