Porter Beer Malt Vinegar
Dark, malty, and unapologetically bold
Made from a Massachusetts craft porter and aged in 25-gallon American oak, Porter Beer Malt Vinegar is slow-fermented in small batches for a rich, rounded tang that leaves ordinary malt vinegar in the dust. It’s the bottle you reach for when you want depth and warmth without heaviness.
Flavor profile
Think roasted grain, gentle caramel, and a smooth malty finish riding on bright acidity. Fuller and more nuanced than standard malt vinegar, with the kind of length that flatters fatty, salty, and umami-rich dishes.
Why cooks love it
It behaves like a seasoning, not a sledgehammer. A splash sharpens fried and creamy foods, cuts through stews, and adds backbone to marinades. It’s a natural with fish and chips, cruciferous vegetables, braises, and cheese dishes—and it can even sub for Chinese black vinegar in a pinch.
How to use it (fast, reliable moves)
Table finish: Hit fish and chips, roasted Brussels sprouts, or crispy potatoes right before serving.
Creamy balance: Whisk into mayo or a cheese sauce to add lift without thinning.
Hearty marinades: Pair with soy, garlic, and brown sugar for steak tips or mushrooms.
Dumpling dip hack: Cut Porter Beer Malt Vinegar with a touch of soy and scallion for a black-vinegar-style dip.
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Quantity:
Free shipping on orders over $85 to the same address in the contiguous US.
Raves & Reviews
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"THE MOST SURPRISING AND DELIGHTFUL VINEGARS I’VE EVER TRIED"
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"COMPLEX AND BALANCED VINEGARS"
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Size
250ml glass bottle
Perfect For
Fish & chips, cruciferous vegetables, meat marinades, stews, and for finishing cream-based sauces.
Fermentation Base
Porter Beer
Base Origin
Massachusetts
Taste Profile
Richer than malt vinegar with a smooth and warm malty finish.
Production Process
Slow fermented. Aged in oak barrels.
Minimum Acidity
4%
Porter Beer Malt Vinegar FAQs
What is Porter Beer Malt Vinegar?
Is it alcoholic?
How does it compare to regular malt vinegar?
Best ways to use it?
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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.
