Valley Malt Vinegar + Black Malt Vinegar, made in collaboration with Yesfolk Tonics

Valley Malt Vinegar and Black Malt Vinegar bottles

Some of our favorite Hudson Valley Brewery products come out of a collaborative process that usually has to cross a few lines to really get where it's going. We have to reach out of our comfort zone and find a new approach to something that we have been doing for a long time now. When those projects come out the right way, they are fantastic: exciting, memorable, and usually pretty new.

The team working on our collaboration at our barrel warehouse

Our most recent collaborative effort with our friends at Yesfolk Tonics embodies that approach. We brought them some lovely sour farmhouse liquids – a cuvee blend of Valley Beers and a bourbon and wine barrel-aged dark sour ale, both already mature, brightly acidic, and aromatic – and open fermented them in oak barrels with Yesfolk's wonderful kombucha culture. After about a year in the open top barrels, we were ready to bottle some of the most dynamic vinegar we have ever tasted.

Tossing some tomatoes and basil from our garden inBlack Malt Vinegar

Valley Malt Vinegar is bright, lemony, and full of oak aroma and finds its full potential with garlic, mustard, and a bouquet of fresh herbs in any salad dressing or marinade.

Black Malt Vinegar is deep, dark chocolate and plum, more like balsamic or Chinese black vinegar, and has been hitting just right for us this summer with grilled peaches and burrata.

Pick a vinegar and let us know what you cook up!

Valley Malt Vinegar

VALLEY MALT VINEGAR

2019, 2021 and 2022 Valley Beer blended and fermented into vinegar in American oak barrels for 6 months and further aged in bottle for 1 year.

Black Malt Vinegar

BLACK MALT VINEGAR

Our 3 year barrel-aged Imperial Stout fermented into vinegar in American oak barrels for 6 months and further aged in bottle for 1 year.