The copper-colored pear lager vinegar is made from apple cider vinegar and reduced pear must. The sweetness of the pears blends harmoniously with the acidity of the vinegar and the fruit aromas develop rather subtly.

For Theo Berl, the operator of the first German vinegar brewery in Kehl, giving up the optimum quality standard just to save time or money is unimaginable. And you can immediately taste this virtuoso pursuit of perfection in the lager vinegars in his product line, unpretentiously named "Theo the Vinegar Brewer". The base wines come from the Ortenauer Weinkeller Offenburg, an association of 500 winegrowers between Affental and Kaiserstuhl. Fermentation is traditionally carried out by a vinegar mother, and the vinegars reach their final maturity in oak, chestnut, cherry, acacia or ash barrels, some of which are more than 100 years old, depending on the variety. The flowers and fruit used to store the vinegars come from the Renchtal valley and the company also grows fruit and elderberries on its own land near Freiburg.

With such an elaborate production process, it is no wonder that the precious lager vinegars from Theo Berl's brewery have an astonishing variety of flavors and can be used in as many ways as spices - true to the kitchen wisdom that the quality of a dish is determined by the quality of the ingredients. And what looks like the pipes of an organ in the group picture is actually a kind of scale of flavors - light and dark, mild and strong.

Sales description:

Vinegar preparation

Ingredients:

Apple cider vinegar, reduced pear must

Origin / provenance:

Germany

Responsible food business operator:

Balema GmbH Schlossergasse 28 77694 Kehl Germany