Beer Vinegar: Be Careful of Kegs

Reginald SmithBeer Vinegar, Making Vinegar, Malt Vinegar0 Comments

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 Industry0 Comments

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 Industry0 Comments

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

Temperature and Speed for Bacterial Fermentation

Reginald SmithMaking Vinegar, Microbiology0 Comments

Much of the food we love to ferment is fermented by bacteria. Obviously vinegar, which my company is dedicated to, is a prime example with several families of acetic acid bacteria contributing depending on the method of vinegar fermentation, acidity, and starter alcohol. For a variety of fermented foods, however, lactic acid fermentation by various lactic acid bacteria is primary. … Read More

Mother of Vinegar: Healthy and Probiotic? A Difficult Question Explored

Reginald SmithAll About Vinegar, Health & Wellness, Mother of Vinegar0 Comments

White wine mother

As a vinegar manufacturer, it is my job to be ‘hip’ on the trends and demand in the market for vinegar, not just in the USA but globally. One of the biggest trends to shake up the vinegar industry in the last 10-15 years is the popularity of raw and unfiltered vinegar, usually with copious amounts of mother of vinegar … Read More

What does it mean to measure vinegar with ‘grains’?

Reginald SmithAll About Vinegar, Uncategorized, Vinegar History, Vinegar Industry0 Comments

As vinegar’s industrialization spread globally in the early 20th century industry terminology became standardized. In particular, it was found that the sale of vinegar was confusing without a standard nomenclature for the strength of the vinegar. Percent acidity is the commonly known term for vinegar strength. Percent acidity is measured in grams of acetic acid per 100 mL of water … Read More

A short history of vinegar in pre-modern Korea

Reginald SmithKorean Vinegars, Regional Vinegars, Uncategorized, Vinegar History0 Comments

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 Joseon Dynasty (1392-1897), was the period of the flowering of the Korean culture and the establishment … Read More