From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A vinegar made from malted barley. The barley is mashed, heated with water and fermented into a crude type of beer, which is then fed into vats filled with beech shavings, producing bacteria. The mixture is left for several weeks until acetic acid is formed. The vinegar is then filtered, matured and colored with caramel. Malt vinegar is used for pickling (particularly walnuts) and in the well-known Worcestershire sauce. See also vinegar.
