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Gölles Creative Vinegars

Variety born of boredom – Ten varieties, ten flavors, from raspberry to beer. One year in a stainless steel tank, full of flavor, no expiration date.

10 products

Gölles Tomaten Essig in hoher eckiger Flasche mit orangefarbenem Etikett und schwarzem Verschluss.

Asparagus, tomato, quince: it sounds like a gimmick until you open it. None of these varieties were created because they are unusual, but because the raw ingredient offers something that was missing from the shelf.

The Gölles Method

It is the raw material itself that is fermented, not its aroma. Whole fruits, the vegetables in the case of tomato vinegar, the beer in the case of beer vinegar. No concentrates, no flavorings, no colorings, no sulfites. The yeasts turn the sugar into alcohol, and the acetic acid bacteria turn that into acid. No sulfur is added; the bacteria do not get along with it at all. Heat, oxygen, constant monitoring. That is the entire list.

One year in a steel tank

Wood would be the wrong partner here. An oak barrel adds notes of vanilla, toast, and tannin, which would mask the asparagus character and strip the malt from the beer vinegar. So, stainless steel it is. It imparts nothing and takes nothing away. Each variety remains in it for a year, until the acidity is rounded. It ends up at 5% for all ten.

How Our Vinegar Matures

Why asparagus

Asparagus vinegar is not an obvious idea. You unscrew the bottle and smell asparagus, so clearly that the first time, you look at the label. It’s similar with tomato: little sugar, lots of aroma; in the end, it tastes like a vegetable rather than a fruit. Varieties like these fill a gap that no one had noticed before.

The Gölles Method

It is the raw material itself that is fermented, not its aroma. Whole fruits, the vegetables in the case of tomato vinegar, the beer in the case of beer vinegar. No concentrates, no flavorings, no colorings, no sulfites. The yeasts turn the sugar into alcohol, and the acetic acid bacteria turn that into acid. No sulfur is added; the bacteria do not get along with it at all. Heat, oxygen, constant monitoring. That is the entire list.

One year in a steel tank

Wood would be the wrong partner here. An oak barrel adds notes of vanilla, toast, and tannin, which would mask the asparagus character and strip the malt from the beer vinegar. So, stainless steel it is. It imparts nothing and takes nothing away. Each variety remains in it for a year, until the acidity is rounded. It ends up at 5% for all ten.

How Our Vinegar Matures

Why asparagus

Asparagus vinegar is not an obvious idea. You unscrew the bottle and smell asparagus, so clearly that the first time, you look at the label. It’s similar with tomato: little sugar, lots of aroma; in the end, it tastes like a vegetable rather than a fruit. Varieties like these fill a gap that no one had noticed before.

	Maturation	Acid	Character	Perfect for
Tomato Vinegar	1 year stainless steel tank	5%	intensely fruity, mild entry, long finish	Tomato salad, olive oil, mozzarella
Raspberry Vinegar	1 year stainless steel tank	5%	radiant red, aroma true to the fruit, vibrant acidity	Leaf salads, strawberries, desserts
Lemon Balm	naturally cloudy, lemon and balsamic vinegar	5%	refreshing lemon zest, acidity does not bite	neat with soda, fish, asparagus
Plum Vinegar	1 year stainless steel tank	5%	lively, off-dry, depth of dark fruit	Game, herbs, strong cheese
Quince Vinegar	1 year stainless steel tank	5%	Citrus notes, subtle hint of honey, refreshing acidity	fine, light dishes, everywhere instead of lemon
Asparagus Vinegar	1 year stainless steel tank	5%	intensely asparagus-like, mild in acidity	Asparagus, egg dishes, light sauces
Beer vinegar	1 year stainless steel tank	5%	malty, slightly tart, reminiscent of grain instead of fruit	Coleslaw, marinades, roast pork
Apricot Vinegar	1 year stainless steel tank	5%	sweet and sour, fragrant, long fruity finish	Desserts, curd cheese dumplings, mixed leaf salads
Pear Vinegar	1 year stainless steel tank	5%	full-bodied, dry, nothing sweet	strong cheese, cabbage, hearty food
Cherry Vinegar	1 year stainless steel tank	5%	dark fruit, round fullness, lively acidity	Wild, aged hard cheese, chocolatey

Creatives are not all-rounders.

Everyone is particularly good at one thing, and that is why you pick them off the shelf. Heat robs them of their aroma, which is why they are added to the finished dish, not into the pan.

For the salad

Raspberry vinegar for leaf salads, its color remains a brilliant red. Tomato vinegar with olive oil, that is the shortest route to the Mediterranean.

With vegetables

Asparagus vinegar over cooked asparagus; it brings out the same flavor once again. It also works well with egg dishes and light sauces.

With cheese

Pear vinegar with strong cheese; the tannins of the Hirschbirne pear stand up to it. Plum vinegar, if you prefer something darker and more delicately tart.

For meat and hearty dishes

Beer vinegar in marinades or on coleslaw, malty instead of fruity. Cherry vinegar for game and anything that can handle some depth.

For dessert

Apricot vinegar over curd dumplings or ice cream, raspberry vinegar over strawberries. The acidity enhances the sweetness instead of masking it.

Instead of lemon

Quince vinegar replaces fresh lemon where it is missing. Citrus tones, a subtle honey note, combined with acidity that doesn't bite.

For drinking

Balsam Lemon is also explicitly made for drinking; a dash in a glass of water. For the other varieties, a teaspoon per glass is sufficient.

Frequently asked questions about creative vinegar

Was sind die Kreativessige von Gölles?

Kreativessige sind die Sorten außerhalb des Standards: Spargel, Tomate, Bier, Hirschbirne, Zwetschke, Quitte, Marille, Kirsche, Himbeere und Balsam Zitron. Alle außer Balsam Zitron werden gepresst, vergoren und reifen mindestens ein Jahr im Edelstahltank. Sie haben 5% Säure und kommen ohne Aromastoffe, Farbstoffe und Zuckerzusatz aus.

Was ist der Unterschied zu den Essig-Klassikern?

Die Klassiker sind die vier Basissorten für die tägliche Küche: Apfel, Weißwein, Rotwein und Roséwein. Die Kreativen setzen dort an, wo der Rohstoff ungewöhnlich wird. Sie ersetzen den Grundessig nicht, sie kommen dann dazu, wenn ein Gericht eine bestimmte Note braucht.

Warum reifen die Kreativessige nicht im Holzfass?

Weil Holz eigene Töne dazulegt. Ein Eichenfass bringt Vanille, Röstnoten und Tannin, und die würden den Spargel oder das Malz im Bieressig überdecken. Der Edelstahltank gibt nichts ab und nimmt nichts weg. Für Holz haben wir die Balsamessige, dort ist genau das erwünscht.

Ist im Kreativessig Zucker zugesetzt?

Nein. Die Süße stammt aus der Frucht. Zugesetzt werden weder Zucker noch Aromastoffe, Farbstoffe oder Konservierungsmittel.

Haben die Kreativessige ein Ablaufdatum?

Nein, mit einer Ausnahme. Essig schützt sich durch seine eigene Säure und ist gesetzlich vom Mindesthaltbarkeitsdatum ausgenommen. Verschlossen hält er unbegrenzt. Fruchtige Sorten wie Himbeer oder Quitte behalten ihr Aroma nach dem Öffnen im Kühlschrank länger. Die Ausnahme ist Balsam Zitron: Er gilt rechtlich als Würze und trägt deshalb ein Mindesthaltbarkeitsdatum.

Kann man Kreativessig trinken?

Ein Teelöffel auf ein Glas Wasser, das ist die übliche Art. Balsam Zitron ist ausdrücklich auch zum Trinken gemacht, er ist milder angelegt, weil der Balsamweinessig die Säure abfängt.

Welcher Kreativessig eignet sich für den Einstieg?

Der Himbeer Essig, weil er das liefert, was man von einem Fruchtessig erwartet, nur deutlicher. Wer es ungewohnter mag, nimmt den Quitten Essig, er ersetzt frische Zitrone. Beide gibt es in mehreren Flaschengrößen.

Wofür verwendet man Spargelessig?

Über gekochten Spargel, zu Eierspeisen und in hellen Saucen. Er riecht und schmeckt nach Spargel, nicht nach Obst und nicht nach Wein, und seine Säure bleibt mild, damit sie den Rohstoff nicht übertönt.

The Creative Vinegars

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The Classic Vinegars

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Gölles Creative Vinegars

Variety born of boredom – Ten varieties, ten flavors, from raspberry to beer. One year in a stainless steel tank, full of flavor, no expiration date.

Asparagus, tomato, quince: it sounds like a gimmick until you open it. None of these varieties were created because they are unusual, but because the raw ingredient offers something that was missing from the shelf.

The Gölles Method

One year in a steel tank

Why asparagus

The Gölles Method

One year in a steel tank

Why asparagus

Creatives are not all-rounders.

Frequently asked questions about creative vinegar

The Creative Vinegars

The Classic Vinegars

Sets | Gifts

Oils | Jellies

–10% für den Start