Marzen malt swagger—bright, toasty, and built for fries
Crafted from authentic Samuel Adams Octoberfest beer, this small-batch malt vinegar captures the caramel and toasted grain notes you love in a Marzen style beers—then lifts them with clean, balanced acidity. We ferment the beer slowly using our early-1800s method and age the vinegar in a 25-gallon American oak barrel for extra depth and a smooth finish. Seasonal and very limited.
Flavor profile
Malty and round in the Marzen style—think gentle caramel, toasted grain, and a polished tang that reads flavorful, not harsh.
Why cooks reach for it
Because it’s the ultimate fish-and-chips finisher—and a secret weapon for roasts, stews, and anything fried. Slow fermentation plus time in small oak barrels delivers structure and nuance, so weeknight food tastes composed in one splash.
Quick ways to use it tonight
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Fry-night finisher: Douse hot fish and chips for hoppy-malty brightness.
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Roast upgrade: Toss warm broccoli or potatoes with a spoonful of vinegar and a pat of butter.
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Stew sharpener: Add a dash at the end to wake up rich braises without adding salt.
Tell Me More
We began with a beautiful California Chardonnay, fermented it slowly, and then aged it in oak barrels. After its long rest, quince is added to the vinegar, which gives it a lovely light caramel color and a bright, earthy flavor with just a touch of sweetness.
Size
8.5oz glass bottle