Leftover Beer Vinegar

[SapperDawg]

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[SapperDawg]

I read an article from Hank Shaw describing the method for making his own beer vinegar last December. You can read that article here:

http://honest-food.net/2014/12/10/beer-vinegar-recipe/

This interested me, so I ordered the mother and set about to make a first batch. I used Sierra Nevada Celebration Ale for the beer, and split the mother in two. The second batch I used Sierra Nevada Rain Check - a darker Thanksgiving beer.

Here is how the Celebration Ale vinegar looks post filtering and bottling:

http://i375.photobucket.com/albums/oo192/scumglove/9F763962-33B6-46AE-9A25-3218D5414141_zpsaiv1ns1z.jpg (http://s375.photobucket.com/user/scumglove/media/9F763962-33B6-46AE-9A25-3218D5414141_zpsaiv1ns1z.jpg.html)

I didn't get a good picture of the mother doing it's work prior to filtering it out. Think of a mason jar full of beer with a jellyfish sitting on top if it, and that is pretty much what it looks like. I started this in mid-December, and pulled it off the shelf the last week of March.

I collected all the beers that I didn't quite finish in a jar, and used that to make the vinegar with. Most of the time, these are those Friday/Saturday night last beers that get opened and not consumed before passing out, er, falling asleep in the easy chair. It tastes very good, but I am not sure the acidity level is high enough to pickle with, and I am not sure I want to do the titration to figure it out.

I have some blackberries that have gone bad in the fridge while I was waiting to jelly them, so I think I will try a fermented blackberry vinegar as well. I have a new batch of Yuengling beer vinegar going now as well that should be ready mid-July.

With established mothers, I can split them as many times as I want as and continue to reproduce them.