Malt and Distilled Malt Vinegar
The origins of malt vinegar in Britain go back several hundred years. As Britain is a beer-drinking nation, the early vinegars were simply beer that had turned sour; it was left and encouraged to acetify completely, and then processed, packed and sold in the area around the local beer brewery. The area of sales covered only a few miles radius from the brewery, as this was as far as a horse could travel and return in a day.
KeywordsDiatomaceous Earth Alcoholic Fermentation Acetic Acid Bacterium Brewing Process Alcoholic Liquid
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