[Sca-cooks] "Medieval Vinegars"

[Terry Decker]

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.

Bear

> 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