This product has a long history and can be traced back to 2000-3000 BC. At that time,
people used rancid beer to cook dishes and found that the flavor was quite good,
so they were greatly inspired.
So they used beer as raw material and then turned into acetic vinegar by acetic acid fermentation.
Therefore, in the production and brewing process of malt vinegar, one production process is the same as the beer process, namely: barley germination, and saccharification of barley, wheat, rye, corn and the like by means of saccharification enzyme produced after barley germination.
Then, the yeast is added, and after the end of the alcoholic fermentation,
the vinegar is formed by the action of the acetic acid bacteria.
The vinegar is popular in the UK and Germany, but it is not very popular among consumers in countries such as the United States.
Malt vinegar is characterized by a rich lemon flavor,
so it is mostly used for pickling vegetables.
It is often used as a substitute for lemons in cooking.