Pure Vinegar without water.
Traditional old-fashioned vinegars, made by the slowest acetic fermentation, taking a minimum of 9-months to become vinegar.
Never diluted, pure, powerful and fragrant.
Acetaia San Giacomo developed this Beer Vinegar, which is technically a Malt Vinegar, together with the Baladin Brewery, an institution of the artisanal brewing movement in Italy.
During acetification, the beer develops strong aromas of malt and biscuits, along with hops and citrus flavours.
The acidity is low and pleasant, the unusual aroma is perfect for BBQ sauces, mayonnaise or marinades for grilled, fried pork and structured fish.
