An Edinburgh-based biologist-turned-entrepreneur is combining ancient fermentation techniques with modern biotechnology to create a non-alcoholic fermented beverage that’s full of flavour and free from artificial sweeteners, flavours or preservatives, inspired by his childhood in Estonia.
Quas Drinks, founded by Dr Anton Puzorjov, produces kvass – a traditional Slavic beverage made from rye and barley. Drawing on his PhD in biotechnology at the University of Edinburgh, supported by the Industrial Biotechnology Innovation Centre (IBioIC), Anton has modernised the thousand-year-old recipe using controlled fermentation, consistency testing, and microbial analysis to fine-tune the beverage’s flavour, functionality and quality. Quas is the first producer of authentic kvass in the UK.
Anton rediscovered kvass after spending time in Estonia during the Covid-19 pandemic. Having given up alcohol several years earlier and frustrated by the lack of complex, adult non-alcoholic options, he set out to craft his own contemporary take on the brew he grew up with.
After receiving funding from the Scottish EDGE Awards in 2021, alongside ongoing support from Edinburgh Innovations, the University of Edinburgh’s commercialisation service, Anton began producing small batches of Quas from a facility in Edinburgh. His background in microbiology gave him a deeper understanding of the natural fermentation processes behind the beverage’s distinctive sour taste, helping 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, including award-winning vegetarian restaurant Hendersons in Edinburgh and Michelin-starred Frog by Adam Handling in Covent Garden.
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 tenfold increase in production to meet growing demand. With the shelf-stable formulation ready for wider rollout, Quas is actively securing partnerships with retailers and venues seeking to capitalise on the next generation of functional beverages. Anton is also exploring potential export opportunities in northern and central Europe, the Middle East, and the USA.
Anton 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.
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“We’ve 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’ve worked hard to perfect. It also opens the door to export markets that were previously out of reach.”
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 isn’t 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’s now ready for wider production and distribution has been incredibly rewarding. We’re 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.”
