IPA Beer Malt Vinegar
Hoppy brightness—malty backbone
Made from a Massachusetts craft IPA, this small-batch malt vinegar is slow-fermented using an early-1800s method and aged in a 25-gallon American oak. Expect a richer malt profile than standard malt vinegar, finishing with a light hop-driven mouth-watering tang. It’s our ultimate pick for fish and chips and a quiet powerhouse in everyday cooking.
Flavor profile
Roasted grain and gentle caramel notes meet clean, bright acidity and a subtle hoppy lift. Fuller and smoother than grocery-store malt vinegar, with a finish that keeps you going back for another bite.
Why cooks reach for it
Because it seasons without shouting. A splash cuts through fried or creamy foods, sharpens stews, and adds depth to marinades and sautéed mushrooms. It’s tailor-made for fish and chips and brilliant on cruciferous vegetables.
How to use it (quick wins)
Table finish: Hit fish and chips, roasted Brussels sprouts, or crispy potatoes right before serving.
Creamy lift: Whisk into mayo or cheese sauce for brightness without thinning.
Hearty marinades: Pair with soy, garlic, and brown sugar for steak tips or mushrooms.
Pan polish: Deglaze after searing sausages or mushrooms to build an instant pan sauce.
Choose Your Size
Quantity:
Free shipping on orders over $85 to the same address in the contiguous US.
Raves & Reviews
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"THE BEST BEER VINEGAR"
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"VINEGARS WITH A SENSE OF PLACE"
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Tell Me More
Size
8.5oz or 33.8oz glass bottle
Perfect For
Fish & chips, cruciferous vegetables, meat marinades, stews, and sautéed mushrooms.
Fermentation Base
IPA Beer
Base Origin
Massachusetts
Taste Profile
Richer than malt vinegar with a light hoppy tang finish.
Production Process
Slow fermented. Aged in oak barrels.
Minimum Acidity
4%
IPA Beer Malt Vinegar FAQs
What makes IPA Beer Malt Vinegar different from regular malt vinegar?
Is there alcohol in the finished vinegar?
Best ways to use it?
What sizes are available?
What’s the acidity?
Worth Waiting For
Modern vinegars have lost their way, so we stepped back in time to recreate a process from 1823. Our equipment doesn’t exist anymore so we remade it in partnership with local universities.
After slow fermentation our vinegars are barrel aged before being hand bottled raw and unfiltered. It all takes a lot more time and care but we think the results are spectacular. I hope you will too.
Vinegars with a Sense of Place
We create vinegars with flavor profiles that reflect a sense of place by working exclusively with American wines, ciders, and brews.
Our vinegar works is housed in the blacksmith shop for an old textile mill complex in the heart of New England that is on the National Register of Historic Places.
