Links to Vinegar Information on the Web

A common-sense/balanced article on vinegar and health at www.howstuffworks.com

A discussion of probiotic food from International Food Information Council Foundation (www.ific.org)

More fun facts on vinegar

Rachel Ray does Malt vinegar with her fries

Martha Stewart does Malt vinegar with her chips;
so does Bobby Flay!

Alton Brown does Malt vinegar with his battered fish

Many Malt vinegar recipes at www.epicurious.com

Natural Malt vinegar is a living food. Other living foods can include yogurt, wine, sauerkraut, beer, and miso.

Each batch of Quay Street vinegar is hand crafted in small amounts, we usually don't make more than ten gallons at a time. We start with our most popular beer "Michigan Cream Ale;" there is no added salt, no corn malt, and no dilution with water. After ten weeks of all natural maturation we begin testing our vinegar to see if it is ready to bottle and serve. Unless otherwise noted, Quay's Malt vinegar is never pasteurized!

The active culture in un-refrigerated vinegar will develop its own "mother" (a cloudy mass at bottom of bottle or a smooth surface film), this will mellow (reduce tartness) & age (like aging wine) the vinegar. Refrigerating vinegar slows aging.

Vinegar mother with syrup is eaten as a delicacy in some countries.



Ingredients: Pure, all natural, unpasteurized, malt vinegar.