[Sca-cooks] "Medieval Vinegars"

Terry Decker t.d.decker at att.net
Thu Oct 30 14:39:49 PDT 2008

Malt vinegar can either be fermented from barley malt (alegar), fermented 
from the maltose in beetroot or  be a "non-brewed condiment" consisting of 
acetic acid, citric acid and caramel coloring.  You want the alegar.


> Just spotted this in the NY Times:
> http://www.nytimes.com/2008/10/29/dining/29vinegars.html?_r=1&ref=dining&oref=slogin
> Personally, I always figured Ale-gar to be similar to malt vinegar. Is
> that an incorrect assumption??
> Ilsebet

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