The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee

Malt Vinegar

Sauces - Table

Most traditionally, vinegar is made by malting barley, in which diastaisic enzymes make the starch in the grain turn to maltose, then using yeast to convert the maltose to ethyl alcohol. The resulting ale is then exposed to acetobacter bacteria which convert the alcohol into sharp-tasting ethanoic (acetic) acid in the presence of air. An accompaniment to chips, fish, fried foods, and an ingredient in many traditional dishes.

The leading makers, Sarsons, established in 1794, now produce the equivalent of 22 million bottles a year and, the company estimate, provide the necessary vinegar for 9 out of every 10 portions of chips.


See also:
Non-Brewed Condiment

Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016