Aceto di Birra beer vinegar 5L canister

Description

Acetaia San Giacomo is a renowned producer in the heart of the balsamic vinegar region of Reggio Emilia, known for its traditional production of balsamic vinegar and raw fermented vinegar.

Aceto di Birra is technically a malt vinegar made from boiled malt, which is spontaneously fermented into vinegar directly in wooden barrels, without thermal pre-treatment or the addition of water. This type of production leads to a slow, intensely flavored maturation process with fairly low yields. A beer vinegar made from an amber ale from Birrificio Baladin, which is fermented spontaneously in wooden barrels for 6-9 months – unpasteurized, undiluted and without thermal acceleration. A special vinegar with biscuity malt notes.

This vinegar was developed together with Birrificio Baladin – an institution of the Italian craft beer movement. The basis is their excellent Amber Ale. During the acetification process, the beer develops intense aromas of malt and pastry, accompanied by notes of hops and citrus. The acidity is mild and pleasant, the aroma unusual and ideal for BBQ sauces, aromatic mayonnaises or marinades for grilled pork, as well as for fried foods, fatty and strong fish.