Produced by acidifying an artisan beer from a Piedmontese brewery with an acetic mother. The fruity aromas and the honey scents perceived both in the mouth and in the aftertaste are the results of the chestnut honey added during fermentation. This brown, low acidity vinegar is very pleasant and maintains the flavors of malt and hops. Ideal to season fresh salads and boiled vegetables, for cooking chicken with beer and pork. Acidity: 6%.