Sour for the Senses - Basic Course in Vinegar Production

Apple cider vinegar has long been attributed with many health-promoting effects, but above all, it enhances or elevates the fine flavor of many dishes and completes their enjoyment. This evening, we will take a closer look at its production. In this introductory course, we will examine the process of making apple cider vinegar in detail. We will learn what a vinegar mother is, why the production using the Orléans method takes 6-8 months, and we will taste various vinegars with all our senses. The course aims to spark interest in making your own vinegars and provide an entry point into this exciting way of utilizing fruit. Frank Höwner, owner of the Reutlingen vinegar manufactory, uses only selected, hand-picked fruits—often from local orchards. His vinegars are free from artificial flavors, colorings, or vinegar essences. Venue: Tonnenhalle (PAUSA area), Löwensteinplatz 1, 72116 Mössingen Course leader: Frank Höwner