Vinegar

I have begun drinking diluted vinegar over ice in the evening, when I would normally have drunk something alcoholic. I find it answers many of the same needs as beer or wine.

For one thing the preparation of it is a satisfying little ritual. It takes a little time to shake out about two ounces of vinegar, dilute it with two to three parts water, add some ice, cut and squeeze a wedge of lemon, and stir. It's not unlike uncapping a bottle, choosing the right glass, pouring carefully, and rinsing the dregs out so as to be able to reuse the bottle.

The taste isn't bad. When the acidic sting is diminished other flavors can come out. I've been sampling wine vinegars so far, but I'll see if cider vinegars have a different flavor profile. Vinegar come from wine that has soured when exposed to acetobacter in the air. They work on strong ale, too, changing the ethanol to acetic acid and producing "alegar."

It is mentionedl in all four gospels that soldiers at the crucifixion offered Jesus a sponge filled with vinegar. I always thought this an odd detail. At some point I learned that diluted, soured wine was the soldier's drink.