Malt vinegar is made from barley malt or other cereals where starch has been converted to maltose. It is a two- fold fermentation process.

Vinegar is made by 2 dis inct biochemical processes, both the result of the action of microorganism. The first process is brought about by the action of yeasts, which change natural sugars to alcohol under controlled conditions. This is called the alcoholic fermentation. The second process results from the action of a group of bacteria upon the alcohol portion, converting it to acid. This is the acetic, or acid fermentation that forms vinegar.

Malt vinegar has a heavy lemon-like flavor. It can be used instead of lemon in many dishes.