Zuursalon: Let's talk Vinegar

On Speed-Vinegar, Balsamic, Mothers and Conservation.

8 Jul 2016

Ever wondered what that strange layer of growth on top of your vinegar was? 'Mother of Vinegar' is a cellulose and acetic acid bacteria substance which ferments alcohol into vinegar. At this edition of Zuursalon we will investigate vinegar in all it's shapes and uses. From the makings of Speed-Vinegar to Aceto Balsamico, food conservation and a true 'Trade Your Mother' swap fest. All talks will be accompanied by tastings.

Zuursalon is Curated by Meneer Wateetons, author of Over Rot.
Tickets / Facebook

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Bacterial Cellulose - Producing new biomaterials with the help of fermentation. Naja Ryde Ankarfeldt

With:
Meneer Wateetons, Manfred Meeuwig, Simone van Thull, Sjef Brok, Stimuleringsfonds voor de Creatieve Industrie, Gemeente Amsterdam

Speakers

Manfred Meeuwig

Meeuwig & Zn. is a small Amsterdam firm established in 1995. The owners are Manfred Meeuwig and Sayone Daan. Manfred Meeuwig knows everything about vinegar, oils and mustards. Each year they import tens of thousands of litres of top quality extra virgin olive oil from Italy, Spain, Portugal, Greece, France and Turkey. In addition, they import and sell nut oils, pumpkin seed oil, argan oil, wine vinegars, balsamic vinegars and much more!

During the Zuursalon you will have the opportunity to do a comparative tasting as Manfred introduces us to the highest level of vinegar: Aceto Balsamico Tradizionale D.O.P.

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Meeuwig & Zn the shop - Meeuwig & Zn. is a small Amsterdam firm established in 1995.

With: Meeuwig & Zn.

Simone van Thull

Simone van Thull from Thull's Pickels & Stock knows everything about the versatility of vinegar. In her store at the Pretoriusstraat in Amsterdam you can find products such as pickles, water kefir and kombucha.

For this vinegar edition of Zuursalon she will explain how to preserve your food using vinegar.

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Rhubarb vinegar in the making - Nordic Foodlab

Sjef Brok - Ediks

Sjef makes vinegars that he cannot actually label 'vinegar.' Why? Because the acidity degree is too low according the official Dutch Warenwet. However, the non-vinegars he produces have a very subtle taste and a huge variety of flavours.

Listen and learn from this vinegar master.

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Shrub; fruit - vinegar syrup - Made by Ton van Vliet / Horecava.

Meneer Wateetons

Meneer Wateetons is a self-confessed terrible cook. However, when it comes to fermentation experimentation, he knows exactly what to do. As well as the curator of Mediamatic's Zuursalon, he is the author of four books, including 'Over Rot,' a book dedicated to the art of fermentation.

He will give a demo on how to make speed-vinegar, your own vinegar of any type, within a couple of days.

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Vinegar production at home - Fermenting alcohol into acetic acid.

Trade Your Mother

Mother of Vinegar develops on fermenting alcoholic liquids, and transforms alcohol into acetic acid (vinegar) with the help of oxygen. Mother of vinegar can be created from old wines, for example, by adding some vinegar and allowing the fermenting bacteria culture to grow. Once you have your own Mother, it can be added to other wines or ciders, to produce all kind of different vinegars.

This evening, we ask you to bring your own Mother of vinegar. You can trade your Mother for another!

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A large scoby - A symbiotic colony of bacteria and yeast, created by the fermentation of kombucha. Image by Jason, via Flickr

Information
Zuursalon: Let's Talk about Vinegar
Friday 8 July, 20:30
Tickets: Students €5,- / Pre-sale €7,50 / Door €10,-

Please note: this event is given in English.

Mediamatic Biotoop, Dijspark 6, Amsterdam