Abstract
The origins of malt vinegar in Britain go back several hundred years. As Britain is a beer-drinking nation, the early vinegars were simply beer that had turned sour; it was left and encouraged to acetify completely, and then processed, packed and sold in the area around the local beer brewery. The area of sales covered only a few miles radius from the brewery, as this was as far as a horse could travel and return in a day.
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Grierson, B. (2009). Malt and Distilled Malt Vinegar. In: Solieri, L., Giudici, P. (eds) Vinegars of the World. Springer, Milano. https://doi.org/10.1007/978-88-470-0866-3_8
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DOI: https://doi.org/10.1007/978-88-470-0866-3_8
Publisher Name: Springer, Milano
Print ISBN: 978-88-470-0865-6
Online ISBN: 978-88-470-0866-3
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