When most people hear the word vinegar, they automatically think of the harsh smelling liquid that burns the back of your throat. We’ll I’m here to tell you that homemade vinegar is far from that. If done right, you will be left with some smooth tasting stuff that makes killer sauces and will make just about any dish shine like never before. And since this recipe lets you play around with beer, it’s all that much better!
You can use this vinegar to make barbecue sauces, pickles and to brighten the flavors of your favorite dishes.
Making Beer Vinegar (4-6 Weeks)
You want to start with a raw vinegar base. I like raw organic apple cider vinegar (most stores sell the Bragg's brand). Raw and unfiltered vinegar has the “Mother” floating around in them which enables you to use them to make other vinegar's.
Save a cup of your new homemade vinegar for your next batch. The beer flavor will be much more concentrated and that’s essentially what you’re after. Keep playing around with different types of beer and I’m sure you’ll be surprised at some of the cool flavors that you create.
Makes 1 quart
Prep time: 5 mintues
Fermentation time: 4 to 6 weeks
1 Cup - Raw Unfiltered Apple Cider Vinegar
3 Cups – Beer (Pick your Favorite)
1 Wide Mouth Mason Jar
Cheese Cloth or Coffee Filter
1 Rubber band
Pour the vinegar and beer into your mason jar.
Cover the top of the mason jar with a couple layers of cheese cloth or a coffee filter and secure with the rubber band.
Place the jar in a dark and a decently cool space for roughly 4-6 weeks.
Start tasting at the 4 week mark and let sit as long as needed to get the flavor you’re after. The longer it sits the better. Once the flavor is where you want it, simply place a lid over the top