Vinegar & Other Ferments

Weaselwood Malt Vinegar (2026)

Born from a failed batch of Pretender to the Crown that picked up a small lacto infection via the counterflow chiller. Rather than dump it, the soured beer was transferred to a vessel with a vinegar mother and allowed to acetify.

The result: a malt vinegar with surprising depth — malty, slightly smoky, with a sharp acidity. Works on fish and chips, as a marinade base, or anywhere you'd reach for a good vinegar.

The infection prompted the replacement of the counterflow chiller with the Scyla (Grainfather's immersion/counterflow hybrid). No further infections since.