Alegar vs. Vinegar — What's the Difference?

Vinegar produced by the fermentation of ale.

Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume.

Vinegar produced from fermented ale.

A sour liquid containing acetic acid, produced by fermenting a solution (such as wine or fermented rice) containing ethanol produced by a previous fermentation, used as a condiment and preservative.

Sour ale; vinegar made of ale.

Sourness of speech or mood; ill temper.

Liveliness and enthusiasm; vim.

(uncountable) A sour liquid formed by the fermentation of alcohol used as a condiment or preservative; a dilute solution of acetic acid.

(countable) Any variety of vinegar.

(transitive) To season or otherwise treat with vinegar.

A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the artificial oxidation, of wine, cider, beer, or the like.

Hence, anything sour; - used also metaphorically.

To convert into vinegar; to make like vinegar; to render sour or sharp.

Sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative

Dilute acetic acid