The beer was brewed for us at the Hofstetten Brewery in Upper Austria, and corresponds with the so-called “Granite Beer”.
After the fermentation and a maturing period, we injected the beer with a pure cultured vinegar bacteria, whereby the temperature and the oxygen supply were constantly watched, to guarantee optimal living conditions for the bacteria. To obtain the highest quality, the perfect conditions must be met. After the fermentation period, the vinegar is stored in small oak barrels.
Beer vinegar has existed for hundreds of years. It was mainly used as a preservative for meat and vegetables, especially in present-day German speaking areas.
1-2 tbsp. vinegar in 1/8 l tab water or mineral water, or a few drops mixed with sparkling wine. ² In vegetable soups ² To marinate for several days raw fish, meat, fruits, vegetables ² Excellent on raw fish and carpaccio ² The vinegar for pork roast (baste the meat several times with the vinegar during roasting) ² To drizzle over blanched vegetables ² On red soft cheese ² In celery or potato salad ² To refine sauces, made form the crusty remainders of fried fish or meat: discard drippings; add wine and let reduce; add the stock of your choice, boiling it down; mount with cold butter and season with vinegar.
5 % acetic acid
contains barley
