al·egar (al′ə gər, ā′lə-)How simple! Ferment some beer until it turns sour, and you get alegar, which is sort of like "vinegar," but made from ale. And, I'll bet you've already figured out that the "vine-" in vinegar comes from vine, i.e., grapes, or more precisely, vin, as in wine.
a vinegar resulting from the fermentation of ale; sour ale
Origin: ME alegre < ale (see ale) + egre, sour < OFr aigre: see vinegar al·e·gar (ălˈĭ-gər, āˈlĭ-) noun Vinegar produced by the fermentation of ale. Origin: Middle English, blend of ale, ale; see ale, and vinegar, vinegar; see vinegar.
You wanna know what else is simple, besides etymology? Making alegar. I just took a bottle of Guinness, flipped off the cap, and made a loose helmet from aluminum foil (it needs air, but not dust or spores). The bottle has been sitting on a dark windowsill (oxymoron?) for several weeks.
You can do it too. Just don't touch the opening of the bottle with your fingers or your lips. No contamination. When you want to taste to see how it's developing, lift off the foil and slide a clean knife into the bottle. Taste the alegar from the knife.
It will be exciting. Deep and malty, with what I felt were two jolts of sour: a sweet one at first taste, and a sharp one at the finish.
I've decided it's not as ready as it could get, but even so, I'd use it in a minute right now. That good.
Thanks for reminding me, O'Bama.