The Malt Process

Craft brewed the same way for over 200 years

It’s not easy creating the distinctive Sarson’s flavour. But we’ve been following this technique for the past 200 years and we wouldn’t have it any other way.

Malted Barley

The primary source of sugar that’s needed to make our vinegar is British malted barley.

Malted barley is delivered to the Sarson’s factory Malted barley is then milled and transferred to a grit hopper

Mashing

We ‘crack’ and ‘mash’ these grains in hot water to extract the sugars.

Hot water Mash tun

Fermentation

We then cool the liquid down and add yeast in a fermenter. It’s virtually identical to brewing beer, except without hops. After six days the yeast will have converted the sugars to alcohol and is removed.

Fermenter

Acetifier

We introduce a naturally ‘good’ bacteria called acetobacter in giant pine vats full of ‘wood wool’, which is made from larch trees from the Vale of Evesham, This turns the alcohol into acetic acid and gives vinegar its sharp flavour and ‘pave’. This means the liquid can trickle down while air can flow upwards.

Acetifier Matured for 7 days

The Finished Vinegar

The vinegar is then standardised to 5% acid and pasteurised before being bottled.

Wooden vinegar storage

Lots more Sarson’s stuff

Pickling Made Easy

From onions to summer vegetables to beetroot, peppers and radishes. Use our guide and be inspired to pickle pretty much anything, right at home in your kitchen.

Make your own pickle

Sarson’s Recipes

From pickling, to marinades, to salsa and chutney recipes, our delicious selection of recipes use the finest ingredients with Sarson’s to lift any meal.

Recipes