The hands-off approach to flavour making.
Alex Delany, a writer for Bon Appétit describes Spontaneous Fermentation as “what happens when a brewer, winemaker, or distiller leaves the inoculation (the moment when yeast and bacteria come in contact with the liquid) up to whatever organisms happen to be in the air or on the fruit that they are fermenting.”
Essentially, Spontaneous Fermentation lets nature do the thinking. The human touch is merely the catalyst which kickstarts the process. For example, the sour tasting notes (which operate as the namesake for Sour Dough bread) are conjured when the baker leaves a combination of flour and water open to the elements of their kitchen. The sourness is what airborne bacteria taste like! Don’t worry, it’s completely safe to eat, perhaps even healthy.
Sometimes the result of this process is a murky, cess-pool-like concoction of inedible liquid. At other times, Spontaneous Fermentation results in enigmatic (delicious) creations which elude realization under any other circumstance.
Acid League harnesses this technique of embracing natures work by leaving some big decisions up to chance. Which genius would have thought a coffee-liqueur vinegar would become an in-house favourite? Us at Acid League like to think of ourselves as smart, but we’re not that smart. But we try things and if we like the result we keep trying them.
We don’t follow some preconceived notion of flavour. Of what has traditionally worked well together. We get a little wacky, follow our process, and get excited about the results.