It is no surprise that malt vinegar finds itself a favorite in the United Kingdom. The basis for this vinegar is barley, turned into malt and then into vinegar. Like good brown ale, malt vinegar is aged. Both the aging process and the malt account for the vinegar’s strong, malty flavor. Like Balsamic vinegar, you can purchase a cheaper, commercial version.

Yet, unlike balsamic vinegar, malt vinegar has more limited applications in cooking in North America but good for pickling. In England, however, it is more common for cooking. For both it is a regular condiment for
fish and chips.