Beer Vinegar: Be Careful of Kegs

Reginald SmithBeer Vinegar, Making Vinegar, Malt VinegarLeave a Comment

Just a quick note on those making vinegar from commercial beer. Of course if you want to make a large quantity, kegs are the economical and efficient way to go. I have experience (as have some customers) with kegs though and the lack of cleanliness in many kegs, especially those on loan from beer stores, can often ruin your fermentation … Read More

Could balsamic vinegar ever become an asset class?

Reginald SmithAll About Vinegar, Balsamic Vinegar, Regional Vinegars, Vinegar IndustryLeave a Comment

I have a feeling every oenophile that clicks on this post is probably laughing hysterically at the headline. For decades, fine wine has been bought and sold by not just individuals but also auctioned in high end auction houses such as Southeby’s and Christie’s for ungodly sums due to fine wine’s ability to both retain its value and grow in … Read More

High temperatures threaten balsamic vinegars in Italy

Reginald SmithBalsamic Vinegar, Microbiology, Vinegar IndustryLeave a Comment

A recent story in the vinegar world of Italy is the effect of extended record high temperatures on traditional balsamic vinegar makers in Modena and Reggio Emilia. In particular, the ‘il caldo africano’, a heavy, hot wind that blows into Italy from North Africa, has set record high temperatures for weeks of July and August. This is not as much … Read More

A short history of vinegar in pre-modern Korea

Reginald SmithKorean Vinegars, Regional Vinegars, Uncategorized, Vinegar History1 Comment

Read the full book on the history of vinegar, Vinegar, The Eternal Condiment available on Amazon! Korea has an old vinegar culture dating back over a thousand years. While Korean vinegar history has been less thoroughly documented, especially in English, there are many references to recipes and processes for manufacturing of vinegar as well as culinary and medicinal uses. The … Read More

MOOO! What is whey vinegar?

Reginald SmithAll About Vinegar, Whey Vinegar1 Comment

When you think of vinegar, apple cider, wine, balsamic, or spirit/alcohol/white distilled are likely the first to come to mind. However, with vinegar there are always so many possibilities since anything with sugar can ferment to alcohol and anything with alcohol can ferment to vinegar. It would shock many people to know vinegar can come from milk, but milk has … Read More

China’s “Four Famous Vinegars”

Reginald SmithChinese Vinegars, Regional Vinegars8 Comments

Part I on the history of Chinese vinegar Part II on the fermentation process of Chinese vinegar Read the full book on the history of vinegar, Vinegar, The Eternal Condiment available on Amazon! China has four famous vinegars that are renowned throughout the country and important for their respective regional cuisines. Here we discuss them. It is helpful to read … Read More