

I mainly use it on fried potatoes, and I’m open to experiments, perhaps with lentil salad. I am familiar with Sarson’s and managed to find another bottle of that but I would like to try more varieties of malt vinegar. Saw a small bottle of lambic-based vinegar in a speciality shop and didn’t buy it because the price is a bit high (€14).
I was thinking about doing that. I read that mother of vineger is not necessary, but it speeds up the process. I also read that results are only good with certain beers like brown ales… and I think IPA was given as an example of a bad result (i’m assuming due to the hoppy bitterness).