GEGENBAUER has produced this highly aromatic vinegar, vintage 2005, from natural Austrian malt.
Malt is produced from barley that is malted and then dried. This malt is subsequently charged with hot water in the VIENNESE VINEGAR BREWERY. Thereby starch is transformed into sugar which serves as a basis for the alcoholic fermentation. This process is constantly being observed. Accordingly the alcoholic brew is injected with cultured vinegar bacteria. During the vinegar fermentation, temperature and oxygen transfer are constantly monitored, in order to provide optimal living conditions for the vinegar bacteria. Thus we have the perfect prerequisite for achieving outstanding quality. After the fermentation the young vinegar is being matured in oak barrels for several years. The currently available malt vinegar results from the 2005 vintage. Its distincive and intense flavour is a result of the careful processig of the malt as well as the long lasting maturation in the cellars of the VIENNESE VINEGAR BREWERY
Historically malt vinegar has been popular long since. Originally it was used, amongst others, as a natural preservative mainly in the Anglo-Saxon region. In many Anglo-Saxon countries malt vinegar is still used as important ingredient for sauces and respectively for the preparation of „fish and chips“ - formerly the most popular dish of the working class – nowadays an indispensable “Fast –Food” dish.
Today malt vinegar is also internationally popular amongst leading Chefs and committed amateur cooks.
- for marinating potato-salad
- for refining coleslaw with bacon
- for the preparation of roast pork: either by adding a few drops to the sauce or by brushing the meat from time to time during the process of roasting. This treatment makes the pork’s crust more crunchy!
5 % acetic acid
contains barley
