For the people who always ask for extra malt vinegar, this one's for you. Boldly bright and tangy, Sharp Tongued isn’t just for Fish and Chips, this highly versatile blend can be used in all kinds of ways:

  • Wing seasoning

  • Fries, chips, smashed potatoes — any potato really

  • Roasted veggies

  • Coleslaw

  • Marinades

  • Salad Dressings

…Anything that needs a sour punch

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| worth trying |

  • Beer Brine Chicken

    Add 3 tbsp to your favorite beer brine recipe for a richer, maltier flavor. We like to use our favorite lager along with a couple smashed garlic cloves, 1 tsp black pepper, 1 tablespoon of brown sugar and 3 tbsp of Sharp Tongued. Let it sit for 6-8 hours before cooking. Add a little more once it's done if you like or just can't get enough vinegar flavor

  • Quick Malt Vinegar Pub Slaw

    Toss shredded cabbage (we prefer red) with 2 Tbsp of apple cider vinegar and 1-2 tsp of Sharp Tongued along with 2 tsp of honey or maple syrup and a little black pepper. Let sit 30 minutes in the fridge to let everything meld.

    Serve with your favorite fish and chips, top a fried chicken sandwich or enjoy on its own.

  • Grilled Chicken Marinade

    Whisk together 1 tbsp of Worcestershire sauce, 1 tsp Sharp Tongued, 1/2 tsp garlic powder, 1 tbsp of water and 1/4 tsp black pepper. Then add in 1 tbsp maple syrup or honey, and 1 tsp dijon or brown mustard. Once well blended, slowly whisk in a ½ cup of neutral oil. Add your meat and let it soak in for a couple hours or till you're ready to grill.

    For extra bite, pair your marinated grilled chicken with a salad topped with a quick dressing made with Sharp Tongued

  • Malt Vinegar Wings

    Fry or bake your wings, then immediately toss them in a dusting of Sharp Tongued for a salt and vinegar wing. Enjoy crispy wings without the mess.

  • Roasted Veggies

    Roast your veggies like Brussels Sprouts, Asparagus or Bok Choy like usual but this time shake some Sharp Tongued over them right out of the oven. The sharp acid cuts through the roasted caramelized flavors beautifully, adding surprising balance and depth.

    Try quartering Brussels Sprouts, tossing them lightly in oil and roasting them in the oven at 400 for 15 to 20 minutes. Keep an eye on them, they overcook quick. As soon as they come out, toss them in the seasoning along with some walnuts. This may just be your new favorite fall or holiday side dish.

  • Quick Vinigarette

    Whisk together 1.5 tbsp of lemon juice with 1.5 tsp of water and 1 tsp of Sharp Tongued. Add 1 tsp of dijon or brown mustard and 1 tsp of honey or maple syrup. Whisk in (or shake in a jar) 2 cup of neutral oil: canola, avocado, veggie, whatever your go to is. Top off with a dash of pepper.

    Serve with some fresh greens for a fine salad