15 - 18 February 2022 // Nürnberg, Germany

Posting print layout

What information should be shown in the print layout?

Create print layout
Exhibitors & Products VIVANESS 2020

Essigbrauerei Kriegl

Marktplatz 24

94431 Pilsting



Phone: +49(0)9953.9313-0

Fax: +49(0)9953.9313-50

Request contact / appointment Request contact / appointment

Contact us

Please enter your personal information and desired appointment. You can also leave us a message.

Your personal information

Your message for us

Desired appointment during the exhibition

* Compulsory fields you must fill in.

Information on data protection can be found here.

Your message has been sent.

You do not have a registration yet? Register now and use all advantages of the Exhibitors and Products Database, the supporting programme and the TicketShop.

An error has occurred.


Hall 6 / 6-357


Direct Exhibitor

How do we make vinegar? 

Vinegar is always produced from an alcoholic liquid. Fermentation from alcohol to vinegar can happen naturally when we leave a bottle of wine open for a longer period of time. Specific bacteria that catalyse the fermentation process are always in the air and will convert alcohol to acid under the use of oxygen. In ancient China, Egypt and the Roman empire, vinegar was probably first produced by such a coincidence. In those days, vinegar was popular as a condiment for piquant foods and particularly with the Roman legionaries as refreshing beverage. Up until the middle of the 20th century, vinegar was next to salt the most important preservative.

Since 1950 until today, the extraction of fermentation-vinegar takes place in the intertank transfer through sprinkling of beech-wood chips with mash. The vinegar bacteria sit between the fine meanders of the wood chips, so that the contact-surface is increased between bacteria and alcoholic.

In our vinegar production, we don't leave the vinegar formation to coincidence. Special Bacteria strains -the so-called Acetobacter - are targeted to start the fermentation. The fermentation process is controlled oxygen supply, temperature regulation and alcohol supply. The production runs 24 hours a day and 365 days a year. For storage of vinegar and raw material, we have a capacity of 1.300.000 litres.

The natural, mild water for our vinegar comes from our own Arteser well, which is 63 m deep. The well water is a constant stream of drinking water quality that comes from the forested Isar-hillsides.

The fermentation-equipment, so-called “acetators”, are enormous wooden barrels. With the modern fermentation-method in the submerse operation the vinegar-bacteria are plunged in the fermentation-liquid. The production is monitored and controlled with the help of Alcosensores.

Important to mention is the difference between fermentation-vinegar with a biologically produced acidity and vinegar-essence or acetic acid, which chemically produced. Fermentation-vinegar is always a product of a two-fold fermentation: first the sugar of fruits like apples or grapes, grain, sugar beets or potatoes is fermented to alcohol under exclusion of oxygen. Second, the alcohol is further fermented by vinegar-bacteria and aerobic conditions as described above. Fermentation-vinegar is a natural product and therefore always contains many other substances such as amino acids, trace elements just like the fruit that is produced from.

The chemically produced acetic acid – traded also under the name vinegar-essence - is a by-product of it at the oil refinery. For those who are surprised by this piece of information and who would like to alternative natural product, yet with a neutral strong acidity, we recommend our biologically produced spirit-vinegar with 10% acidity.

Essigbrauerei Kriegl offers you products from these product groups:


Special product characteristics

Direct Exhibitor

Clicking on an exhibitor opens his profile with more information.

Hall 6 / 6-357

alp Bayern /

Direct Exhibitor

The selected entry has been placed in your favourites!

If you register you can save your favourites permanently and access all entries even when underway – via laptop or tablet.

You can register an account here to save your settings in the Exhibitors and Products Database and as well as in the Supporting Programme.The registration is not for the TicketShop and ExhibitorShop.

Register now

Your advantages at a glance:

  • Advantage Save your favourites permanently. Use the instant access – mobile too, anytime and anywhere – incl. memo function.
  • Advantage The optional newsletter gives you regular up-to-date information about new exhibitors and products – matched to your interests.
  • Advantage Call up your favourites mobile too! Simply log in and access them at anytime.