Essig aus Bayrischem Doppelbockbier.
Whoa, that's not easy to pronounce! It sort of leaves a sour taste in the mouth, and it should; it's vinegar, after all. Tasting this superb handcrafted vinegar made from Bavarian Double Bock Beer sweetens the deal considerably. Real malt vinegar is as scarce as hen's teeth. Like beer before the craft beer renaissance, most malt vinegar is made from a high percentage of filler. This elixir from Acetoria Robert Bauer in Germany is made in accordance with the Bavarian Reinheitsgebot of 1516, the World's oldest pure food law. The color is deep amber with ruby highlights, bright and beautiful. The nose is earthy with fruity tones, like a newly discovered perfume. Tones of roasted barley, coffee and chocolate coat the palate; balanced with a crisp acidity that makes it a contender to the best vinegars of Jerez, Chianti, and Orleans. Super in salad dressing made with extra virgin olive oil, Ritrovo truffles and salt, and a dollop of Dijon mustard. Drizzle by itself over rare roast beef, fries, and even fresh fruit. Extraordinary.