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Sauces, pastes & condiments · Vinegars

Malt vinegar

Brown vinegar brewed from malted barley, the classic sharp splash on British fish and chips and in pickled onions.

Also called: brown malt vinegar, brewed malt vinegar, chip shop vinegar

A kind of vinegar

3 recipes with it

What it is

A vinegar made by brewing malted barley into an ale-like liquid and then fermenting it to acetic acid. Brown malt vinegar is coloured with caramel; distilled (white) malt vinegar is clear. It tastes maltier and more rounded than white spirit vinegar, but less fruity than cider vinegar.

How it’s used

  • Sprinkled on chips and battered fish
  • Pickling onions, eggs and beetroot
  • Mint sauce for roast lamb
  • Brown sauces and chutneys

Characteristics

Taste
Sharp and sour with a malty, slightly toasty depth.
Aroma
Pungent, with a beer-like note.
Appearance
Clear light-to-dark brown liquid.
When cooked
Its sharpness mellows when cooked; strong enough to preserve vegetables in brine-free pickles.
Sold as
liquid
Cooking uses
Mainly a seasoning, Usually eaten raw

Storage

Pantry-stable. Keep tightly capped in a cool cupboard; it keeps very well. A harmless cloudy 'mother' may form and can be strained out.

Diet, allergens and safety

Contains Gluten.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Made from barley, a gluten grain. Many coeliac organisations consider the trace levels acceptable, but it is not gluten-free by origin; check labels if sensitive.

Nutrition per 100 g

Energy
21 kcal
Protein
0 g
Carbohydrate
0.93 g
Fat
0 g
Fibre
0 g
Sugars
0.4 g

USDA FoodData Central: Vinegar, cider (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Apple cider vinegar — Closest everyday swap in pickles and sauces; fruitier, less malty.
  • White vinegar — Works for pickling; flatter and sharper, so a pinch of sugar helps.

Related ingredients

Recipes with malt vinegar

More vinegars