Stokhoves beer vinegar is made from the Waardamse Tripel , winner of the "Bruges Beer Festival" as Best Beer in 2014, 2015 and 2016.
This vinegar has required the development of its own fungus that lives only off the Waardamse Tripel.
Following the first fermentation of the wort*, the fungus is injected, wherein the primary alcohol present in the beer, is converted into vinegar.
The unique flavours of the malt and hops, used in the beer, result in a gold-coloured, delicious, aromatic vinegar, where the characteristic taste of the Waardamse Tripel is present.
This top product, as first produced in Belgium, has many purposes; on salads, mayonnaise in or in the preparation of salad dressings and sauces.
Wort* is the sweet liquid, which is obtained during the "mashing".
It contains the sugars obtained from the starch of malt.
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