Gegenbauer house vinegar, edelherb, light, 5% acid

With the house vinegar Erwin Gegenbauer has revived an old, forgotten production method in the Viennese vinegar brewery. Wheat spirits flow over beech shavings, on which stick the bacteria, which are necessary for the conversion of alcohol into acetic acid. Specially developed bacteria today give the vinegars a mild-spicy aroma. Basis of the various vinegars is always the pure and water-clear Buchenspanessig. For aromatic house vinegars, noble-sweet, sweet-sour, light or dark fruit vinegars and concentrated grape juices are added to it, resulting in corresponding aroma spectrums and colors. House vinegar is suitable for marinating, seasoning, refining and for salad dressings.