Specialty Vinegars Produced In Historic Ohio Barn
Justin Dean and Richard Stewart make vinegars from just about any food product, including past-their-prime beers and wines, mashed up outdated vegetables, and fresh produce like sweet corn and apples. Their many flavorful vinegars are produced in an historic Ohio barn.
“We take a lot of high quality products that would otherwise go to waste and make them into some of the tastiest vinegars you’ll ever find,” says Dean, who has a degree in food and beverage management. Stewart has managed the historic Carriage House Farm in southern Ohio for the past 16 years. Together they started MadHouse Vinegar in 2015 when they realized a lot of waste food products could be used to make vinegars.
They started small with 5-gal. batches. After acquiring larger equipment and receiving Ohio Ag Department certification as a bottler, they’re now able to produce 300-gal. batches. Dean says it took him 8 years to perfect the art of vinegar tasting because there’s really no way to learn it other than trial and error. Large-scale producers use tried and true recipes, but MadHouse has specialized recipes with a plethora of raw ingredients that provide unique taste and seasoning qualities.
“It’s very important to carefully manage the fermenting process to achieve the most unique flavors,” says Stewart, who manages the production, paperwork, packaging and shipping.
Dean says they’ve made vinegar from banannas, tomatoes, carrots, spinach, radishes, wild ramps and many other products. The only requirement is having alcohol present, adding a sugar base, and creating secondary fermentation. Their main-line products are red wine, white wine, apple cider, dark malt, light malt and rose vinegar. Small batch products are made from peppermint, sweet corn, coffee, bogbeast, spicebush and ramp.
“There’s really no end to flavors and tastes we can produce,” says Dean. “The food industry expects demand for specialty and artisan vinegars to grow by 20 percent a year, so we’re hoping to ramp our production up to 1,200 gallons a month to meet demand.”
Contact: FARM SHOW Followup, MadHouse Vinegar, 2872 Lawrenceburg Rd., North Bend, Ohio 45052 (ph 513-967-1106; www.goodvinegar.com).
Click here to download page story appeared in.
Click here to read entire issue
Specialty Vinegars Produced In Historic Ohio Barn FARM HOME Food Justin Dean and Richard Stewart make vinegars from just about any food product including past-their-prime beers and wines mashed up outdated vegetables and fresh produce like sweet corn and apples Their many flavorful vinegars are produced in an historic Ohio barn “We take a lot of high quality products that would otherwise go to waste and make them into some of the tastiest vinegars you’ll ever find ” says Dean who has a degree in food and beverage management Stewart has managed the historic Carriage House Farm in southern Ohio for the past 16 years Together they started MadHouse Vinegar in 2015 when they realized a lot of waste food products could be used to make vinegars They started small with 5-gal batches After acquiring larger equipment and receiving Ohio Ag Department certification as a bottler they’re now able to produce 300-gal batches Dean says it took him 8 years to perfect the art of vinegar tasting because there’s really no way to learn it other than trial and error Large-scale producers use tried and true recipes but MadHouse has specialized recipes with a plethora of raw ingredients that provide unique taste and seasoning qualities “It’s very important to carefully manage the fermenting process to achieve the most unique flavors ” says Stewart who manages the production paperwork packaging and shipping Dean says they’ve made vinegar from banannas tomatoes carrots spinach radishes wild ramps and many other products The only requirement is having alcohol present adding a sugar base and creating secondary fermentation Their main-line products are red wine white wine apple cider dark malt light malt and rose vinegar Small batch products are made from peppermint sweet corn coffee bogbeast spicebush and ramp “There’s really no end to flavors and tastes we can produce ” says Dean “The food industry expects demand for specialty and artisan vinegars to grow by 20 percent a year so we’re hoping to ramp our production up to 1 200 gallons a month to meet demand ” Contact: FARM SHOW Followup MadHouse Vinegar 2872 Lawrenceburg Rd North Bend Ohio 45052 ph 513-967-1106; www goodvinegar com
To read the rest of this story, download this issue below or click
here to register with your account number.
