One More Last Minute Gift We Secretly Just Want Ourselves: Brooklyn Brown Ale Malt Vinegar

As we barrel ahead toward Christmas Day (that’s a vinegar joke, get it?) we’d just like to add one more item to the list of extremely last-minute gift ideas we presented on Monday. That would be a lovely glass bottle of the malt vinegar made with Brooklyn Brewery Brown Ale in-house by the owners of The Brooklyn Kitchen. It’s sweet and tart, practically drinkable, and just $7.99 at the shop, which can be found at 100 Frost Street at the corner of Meeker Avenue.

As we barrel ahead toward Christmas Day (that’s a vinegar joke, get it?) we’d just like to add one more item to the list of extremely last-minute gift ideas we presented on Monday. That would be a lovely glass bottle of the malt vinegar made with a real vinegar mother and Brooklyn Brewery Brown Ale by the owners of The Brooklyn Kitchen.

It’s sweet and tart with a bit of almost chocolately malty goodness –it’s practically drinkable, if you are vinegar-lovers like we are–and the 8-ounce bottle above is just $7.99 at the shop, which can be found at 100 Frost Street at the corner of Meeker Avenue.

Should that not strike you as a perfect gift for your favorite food-eater, there are other vinegars to buy in bulk, or we might also recommend a trio of sausages or a jar of pork rillette from the Meat Hook butcher counter in the back, or perhaps a fancy new cast iron skillet from the kitchenwares section up front, or maybe even a bag of “dark” Kay & Ray’s by Gibbles potato chips fried in lard in Pennsylvania Dutch country, which, as you might’ve guessed, go damn well with that vinegar.

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.