Considering the proliferation of micro breweries, micro dairies and micro wineries in recent years, we
think something has been missing: the vinegar. Thus we have decided to open a vinegar brewery in Denmark
destined to produce speciality vinegar from Nordic crops.
Until recently the supply of vinegar was confined to the mass produced kinds made from fine spirits or
cheap fruit, sugar and water. Quality vinegar was imported.
In 2002, however, Claus Meyer bought a fruit plantation on the island of Lilleø with a mission to invent a Danish tradition for producing and using high quality vinegar based on fruit and ancient barrel ageing techniques from Modena in Italy.
This has resulted in a series of excellent vinegars made mainly from
Lilleø fruit, but also fruit from selected growers throughout Denmark. The oldest vinegars have now aged nine years.
By establishing Nordhavn Vinegar Brewery, we expect to bring vinegar making to new levels by means of a
variety of yeast and bacteria cultures and a wide range of processing techniques. Fruits and berries
that have grown in the cool Nordic climate close to their northern cropping boundary are thought to be
among the world's finest, and they will be the very spine of the new series of products.
Our first production contains vinegars based on different kinds of apple, pear, plum, blackcurrant
and cherries. Mushroom vinegar, pea vinegar, malt vinegar based on grain from the Nordic Gene Bank, and
vinegar based on wild blueberries are also in the pipeline.
Cooking with acid has several benefits. Like lemon juice, vinegar is a universal flavouring agent and
counters the fatty or sweet notes of the food. More often than not, it is the acid that makes the taste
go from boring and flat to springy and interesting.
Below you find a selection of the vinegars we produce and
sell
Belle de boskop cider vinegar
A classic, double fermented cider vinegar brewed from belle de boskop apples from
the South Sea Islands. The vinegar has a moderate content of acid that is balanced by
a pleasant remain of sweetness.
Content of acid
App. 5,8%
Application
Thanks to its light fruitiness, the cider vinegar is an excellent all-round vinegar that
can appropriately be used as a replacement for white wine vinegar or lemon. Use it
for seasoning soups, fish dishes, light meat dishes and of course in marinades and
dressings.
Ingredients
Pure fermented vinegar made from fermented belle de boskop apple juice.
Doyenne cider vinegar
A classic, double fermented cider vinegar brewed from Doyenne pears from the South
Sea Islands. The amount of acid is a little higher in this vinegar than in the apple cider
vinegar, but it also contains a little more remaining sweetness from the fruit.
Content of acid
App. 6,4%
Application
Thanks to its light fruitiness, the pear cider vinegar is an excellent all-
round vinegar that can appropriately be used as a replacement for white wine vinegar.
Use it for seasoning soups, fish dishes, light meat dishes and of course in marinades
and dressings.
Ingredients
Pure fermented vinegar made from fermented Doyenne pear juice.
Cherry vinegar
Brewed by double fermentation from cherries from Stevns. The flavour is dry with
almond-like cherry aromas. The poignant acid is countered by the remaining
sweetness of the cherries.
Content of acid
App. 7,3%.
Application
Excellent for seasoning strong meat dishes, baked root vegetables, red cabbage and
other dishes to which you would like to add freshness, fruitiness and discrete notes of
cherry. Also perfect for marinades and dressings.
Ingredients
Pure fermented vinegar made from fermented juice from Stevns cherries.
Blackcurrant vinegar
Brewed by double fermentation from blackcurrant. This vinegar is very aromatic and
dry. The acidity is countered by the remaining sweetness and bitterness from the
blackcurrant.
Content of acid
App. 8,6%
Application
Excellent for seasoning game and strong meat dishes, baked root vegetables, for
example root beet, or sauces to which to would like to add a bit of freshness,
fruitiness and a discrete note of blackcurrant. Also perfect for marinades and
dressings.
Ingredients
Pure fermented vinegar made from fermented blackcurrant juice.
Rose hip rose vinegar
A classic, double fermented vinegar brewed from Belle de Boskop apples and fresh
petals from rose hip roses from the beaches of Northern Seeland. This vinegar has a
moderate content of acid that is balanced by the pleasant remains of sewwtness.
Content of acid
App. 5,8%
Application
Thanks to its sweet flower flavour and light fruitiness, the rose vinegar is excellent for
salads and light meat dishes. When making warm dishes the rose vinegar must be
added at the very last stages to prevent the disappearance of the delicate aromas. We
recommend that it also be used for desserts and cold marinades.
Ingredients
Pure fermented vinegar made from Belle de Boskop juice and rose hip
rose petals.
If you would like to buy our vinegars, please contact
Pernille Marie Martinussen.
Phone: +45 - 35 30 15 12
E-mail: pmm@meyerfood.dk
You are also more than welcome to visit the official web site of Nordhavn vinegar brewery (the website is in Danish only): www.nordhavn-eddikebryggeri.dk
Nordhavn Vinegar Brewery
