Malt is the term for germinated and dried grains of barley, used in adding a rich, nutty, toasty flavor to foods. Malt vinegar is produced from the same grains that are used for making beer, and so it has a similar lemony, nutty, and caramel flavor profile as malted ale. It can range in color from light to dark brown.
The malt vinegar (a brewed vinegar) production involves a three-step process including an initial saccharification of malt followed by the alcoholic and the acetic acid fermentations. Malt vinegar is distinguished from beer vinegar due to the lack of hopping of the ale. The hops and ocher additives to beer vinegar not only affected the taste, but made it difficult to keep and age well which is partially why beer vinegar prominent as its cousin.
Malt vinegar is great for pickling produce or vegetables that have a lot of flavors. For example, pickled onions are often made with malt vinegar.
Oily fish can be sprinkled with malt vinegar when baking or frying. Malt vinegar is usually drizzled over fish and chips when served.
A tablespoon of malt vinegar mixed with olive oil and fresh herbs makes a great gastrique or simple salad dressing.
Malt vinegar
