Lithuanian traditional foods
Gira
Gira is a traditional lightly fermented drink, in Lithuania most often made from rye bread, sugar or honey, water, and yeast or natural fermentation. It is refreshing, lightly sour, and usually very low in alcohol.
Food and heritage context
- Category
- Drinks
- Type
- fermented bread or grain drink
- Heritage status
- living tradition
- Context
- Bread kvass, rye bread, fermentation, yeast, raisins, caraway kvass, summer drink
Names and variants
Bread gira, Village gira, Caraway gira
What is gira?
Gira is a fermented refreshing drink. In Lithuania, this most often means bread gira made from rye bread.
Its flavor is lightly sour, sweet-sour, with the aroma of bread crust.
The Gira Tradition
Gira was a practical way to use bread and get a refreshing drink. It suits summer, work gatherings, fairs, and the home table.
The Universal Lithuanian Encyclopedia's description shows that it is not only a bread drink: gira can be made from bread, flour, malt, fruit, berries, or caraway. Bread gira is simply the most recognizable Lithuanian version.
Besides bread gira, caraway, fruit, and berry interpretations are known. According to the Universal Lithuanian Encyclopedia, industrial gira contains only about 0.5% ethanol; in Lithuanian villages it was made from rye flour, bread, or dried apples; Žemaitijans made it from malt left after draining beer and from bread crusts, and Aukštaitijans even cooked soups from gira.
Fermentation and Safety
During fermentation, yeast turns sugar into carbon dioxide and a small amount of alcohol. For that reason gira should be kept cold and bottled carefully.
Sealed bottles kept warm too long can build dangerous pressure.
Recipe
How is gira made?
Rye bread kvass
Bread gira is made by steeping toasted rye bread, sweetening the liquid, and fermenting briefly. Do not keep it sealed too long, because carbon dioxide builds pressure in bottles.
Ingredients
Method
- Cut the bread and toast it in the oven until it smells strong but is not burned.
- Cover with boiling water and leave to steep for several hours.
- Strain and stir in the sugar. When the liquid cools to lukewarm, add the yeast.
- Leave to ferment at room temperature for 12-24 hours.
- Bottle with a few raisins, hold briefly, and chill.
Notes
Open bottles carefully and do not keep them warm for long, because pressure can rise.
Gira: frequently asked questions
Is gira alcoholic?
Homemade gira usually contains a small amount of alcohol because fermentation takes place. The amount depends on sugar and time.
What bread is good for gira?
Dark rye bread with a pronounced flavor works best.
Why are raisins added?
They can help secondary fermentation and are a traditional sign of activity in the bottle.
Why is gira too sour?
It fermented too long or too warm. Next time shorten the time and chill it sooner.
Can it be made without yeast?
Natural fermentation can be used, but the result is less predictable.
How should gira be stored safely?
Ferment briefly, keep cold, and do not use weak or overfilled bottles.