Simple and delicious beer vinaigrette

Remember when I made beer vinegar with chef Ryan Santos? Well, 8 months later it’s done and glorious.

It’s actually been done for a while, like since the summer. I sort of um, forgot about it. Which, at first was the point, since it needed about three months to get all vinegary and delicious.

And then it was November. Oops!

Good news is it’s definitely done, and it’s time to make some more.Making Beer Vinegar

As described in the original post, making beer vinegar is ridiculously easy.

All you need is raw vinegar (like Bragg’s Apple cider vinegar) to make a “mother,” and a growler of beer. Pour yourself a pint of beer to drink from the growler, and pour in the vinegar. Cover with cheese cloth, store in a dark place, and in about three months you’ll have a full growler of vinegar to use however you please. (I like to keep bottles like the one above. It was a vodka bottle and now it’s the perfect storage container for our vinegar. Sometimes I’ll keep jars and other things too for home made mayo and other condiments. It looks so much cuter than tupperware.)

Vinegar might seem like a sort of strange thing to make, but sometimes you can actually re-purpose things that would otherwise be thrown away. For example, you bought a growler of beer and suddenly it’s extremely flat, or maybe you made a beer which you weren’t completely thrilled with, drinkable, but not great? Make vinegar!

You can do the same thing with leftover or old wine. When we have five gallons of a beer that is just ok, and we have other beers to replace them, this is the perfect use. For the first vinegar we used an amber beer we brewed that was just a touch too sweet. It turned into a wonderful vinegar though, so not only did we not waste beer, we turned it into something else delicious!

blending up vinaigrette

Vinaigrette is kind of an obvious way to use the beer vinegar, but really there are a ton of uses. From a splash to de-glaze and brighten up sauteed veggies, to a whole cups worth in my favorite sweet and sour pork recipe.

There are also a zillion ways to make vinaigrette too, obviously, but this one is my current favorite.

LBLF Beer Vinaigrette

  • 2 oz of home made beer vinegar
  • 1 rounded, packed tbsp brown sugar
  • 1 tbsp dijon mustard (or a bit more if you like it extra zesty)
  • 8 oz of good olive oil
  • salt (I use ~1 tsp) and pepper to taste

Pour all ingredients into a blender or food processor. Blend well, making sure all the brown sugar is dissolved. I just started using the blender method and I don’t think I’ll ever pick up a whisk to make vinaigrette again.

beer vinaigrette

Voila! You have delicious beer vinaigrette for salads, marinades etc.

Anyone else out there make vinegar before? What’s your favorite vinaigrette recipe?


5 thoughts on “Simple and delicious beer vinaigrette”

  1. Hey! I tasted beer vinegar for the first time at BRU in Boulder, CO this May. It was used in their wood-roasted root veggies dish, and I think there was some roasted kale or arugula in there too. Seriously, the most outstanding thing I’d eaten in a year. I had to find out how to make beer vinegar since my hubby brews. So I found your blog and ‘misplaced’ a few bottles of his most excellent Scottish ale. It’s been fermenting for about 7 weeks with just a couple layers of cheesecloth on top. I can’t see anything happening…just looks flat. I have to get quite close to it to smell it. Do I need to put an airlock or anything on it? I’m always afraid of botulism since I don’t really understand how that stuff grows.

    Thanks so much for your blog on this. Fun!

    Sherri G
    Mesa, AZ

    1. Hey Sherri! Thanks for stopping by :-). The fermentation for the vinegar is so slow there won’t really be any bubbles that you can see. It’s just a matter of waiting and tasting. It is a little scary at first but I had perfect results with just cheese cloth. If the vinegar smells rancid I would pitch it, but otherwise just give it a sip and see. I hope that helps! Let me know how it turns out!!

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