No, to all of the above. Kvass is made from stale rye bread. It is , like root beer, non-alcoholic. It tastes like rye bread. Typically, they put one raisin in each bottle.
I bought some in a European deli, I like it, but I like rye bread. Rye beer has a spiciness, but does not tase like rye bread. I've made 12 batchs of rye beer, but no kvass.
You can find recipes for Kvass on the net. Basically, boil rye bread to kill the yeast, strain, and force carbonate so as to prevent bottle bombs.
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"