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I think we’re looking at Prague.

Common theme: Wales? A coastal town in Anglesey?

Well done, @Northern_Brewer. Impressive thought process, too. The “Palace of Running Water”, still popularly known as the Obras Sanitárias building, after the former name of the water utility. It is quite over the top, even by Buenos Aires standards. The Wikipedia link you shared shows pictures...

You are very much on the right track. If I confirm each of your comments it will be an easy giveaway, so I will let it roll a bit longer. Not Manila; yes, European colony in the 19th century.

Fond memories of my only visit to Vienna, not too long ago. Something recent reminded me of this other palace:

Sure looks like the Hofburg Palace in Vienna

I agree this looks like anywhere in the US. I lived in a building just like that in Baltimore in the 90s. Even had to check, but this ain’t it.

I don’t think I’m going to try brewing keptinis, but I sure do intend to try one when I travel to those lands again. Here is my finished product. The one on the right was bottled this morning, from the recipe mixing different levels of drying/toasting (I have 4 1l bottles). The left is from...

And then there’s this, which definitely blurs the boundary between beer and kvass: https://savadas.lnkc.lt/keptinis_alus_en.html https://www.garshol.priv.no/blog/394.html

You could do mash temperature (eg. up to 76C) rather than fermentation temp (40-45), to get good flavor extraction.

Some recipes call for just boiling enough water to dissolve the sugar, then completing with warm water to the right fermentation temp. I don't think there's any viable yeast in the bread itself, but perhaps adding boiling water to the bread may also extract harsher flavors, especially if it's...

Work in progress. I put my jar on the heating mat and it’s working wonders! Will bottle tomorrow morning.

Good luck and share your results. I’m making mine now, too. Note that all measurements are somewhat arbitrary/by eye. I’ve seen many different recipes online. Most call for yeast. In Russia and Eastern Europe they sell special kvass yeast. This one seems interesting: How to Make Russian Bread...

My process: I boil 4l of water, dissolve 2 cups of whatever sugar I have around into it, cool to about 45C and add the bread (about 750 ml measured in a Pyrex jar) and a small mason jar with some of the previous batch of kvass (including the bread). I put it in a glass jar with an airlock and...

How has the experimentation gone? I’ve been making kvass for a few years using sourdough rye bread my wife bakes, and I always ferment with a starter from my last batch of kvass - it’s never failed. The starter itself was created by making a first batch of kvass with the same sourdough starter...

So San Francisco?

That is, indeed, “Vingio Parkas”, in Vilnius. The first picture was taken during the Lithuanian Song Festival, which takes place roughly every four years, and brings song and dance groups from every town in the country as well as from the sizeable worldwide diaspora. It’s yours, @D.B.Moody!

Amphitheater in a park. I’d like to hear the name of the park and the town.

It’s already Wednesday and no takers so far? I hope you’re all having a well-deserved break. If anyone posts a question or a guess, I’ll share more info and images.

I’d say there is a 0% chance that someone will get Covid from a bottled beer. Especially if it quietly carbonates for two weeks after being “exposed”, and is not touched by an infected person during that time. The virus will not survive on an exposed surface for that long, and an alcoholic...