Alan Coxon's Ale-Gar Range
Mediaeval Old English 15th Century "Ale-Gar"(tm) 
                                   

                                  The Original British Balsamic !

After ten years of development and research I am proud to have created a totally new and Unique product for the global  markets.
My unique Ale brew used to produce “AleGar”(TM) has been recreated using an original 15 th century Mediaeval old English Ale recipe.

The Ale-Gar™, with its deep dark colour and hints of chocolate, cinnamon and roasted malt has a unique flavour, as well as being the biggest Ale-turnative to a Balsamic vinegar in its history, it’s also a perfect "Ale-Turnative" to a Worcestershire sauce or even a healthier Ale-Turnative to a soy sauce ! .All the ingredients are specifically sourced for quality and are all natural with no additives, colorants or undesirables whatsoever.The ultimate healthy seasoning and dressing all rolled into one !.

History

In Mediaeval England, wine was limited to Royalty and nobility, whilst Ale was widely consumed by all ages of the general population at every meal - even breakfast.(Queen Elizabeth 1st apparently drank 2 pints of Ale every morning !)What wasn`t drank was naturally turned sour, leaving a good supply of ale-gar,( gar being an narrative of the French word “aigre” meaning sour ,) to use as a condiment and preservative as well as for medicinal purposes.

Flavour

For my "AleGar" (tm), I have used a traditional mediaeval ale recipe, but I have incorporated Chocolate Stout Malt, to tantalise today's more sophisticated and adventurous palate . The Ale-Gar is then fermented over oak to bring out the full flavour and smoothness and stored to mature to round off the flavour and balance 

Use

Use it in the same way as you would a Balsamic, or instead of Worcestershire sauce or an Ale-turnative to a soy sauce.

It is a general seasoning and is extremely versatile.
It is created to enhance flavour , not to mask or hide.

"Alegar"(tm) can be used as a salad dressing,
As a beef marinade.
Reducing and drizzling,
Add a tablespoon to a bolognaise sauce.
Add a tablespoon to a beef casserole
Drizzle a little onto cheese on toast
drizzle over oysters
Use as a dip for Tempura
Add to a tomato sauce  
use as a marinade for fish and meat
Use as a dip for bread with a little olive oil
Add to venison/game stews
Add a splash over beans on toast
Drizzle over a tomato and mozzarela salad  
etc..etc..

The list is endless , but don’t forget less is best and you can just increase to taste , let the Ale-Gar do the rest. 



The Original British Balsamic ! whats in a name ?....



This product is a re-creation of the first ever Britsh Balsamic ever made from Ale!, and even the word Balsam was used in middle England.




Whilst the word “Balsamic” within the UK appears to have a sole association with that of an Italian Vinegar, the word “Balsamic” itself is not Italian, nor did it nor does it have a sole reference or right to apply it only to Italian vinegar products. 


Large scale marketing by Italian vinegar producers have attached themselves to this word as a descriptive of having "a smooth product".



I must reiterate THAT IT IS NOT SOLEY FOR THE Italian vinegar market and that as a word can be used (like all words) to describe other products and produce.



The modern word “Balsamic” can today be understood to mean smooth (hence one can obtain (a smooth) Balsam aftershave and that the aftershave is indeed Balsamic if it should be smooth and/or be fragrant). 



The origination of the word can be traced back to Middle English (balsamum) before the year 1000 and also to Old English (balzaman) . I have listed some of my research into the word Balsamic below 



Before 1000;  Middle English balsamum, balsaum, Old English balzaman Latin balsamum Greek bálsamon. 



Word Origin Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

British Dictionary definitions for balsamand

balsam


/ˈbɔːlsəm/ noun  

1.Any of various fragrant oleoresins, such as balm or tolu, obtained from several trees and shrubs and used as a base for medicines and perfumes

 2.Any of various similar substances used as medicinal or ceremonialointments 3. Any of certain aromatic resinous turpentines 

4. Any plant yielding balsam 5.Also called busy Lizzie. any of several balsaminaceous plants of thegenus Impatiens, esp I. balsamina, cultivated for its brightly colouredflowers 6.Anything healing or soothing 




balsam


 570s, "aromatic resin used for healing wounds and soothing pains," fromLatin balsamum "gum of the balsam tree" .  There is an isolated



Old English reference from c.1000, and Middle English used basmebaume, from the French form of the word.  As a type of flowering plant of the mpatiens family, it is attested from 1741. Online Etymology Dictionary, © 2010 Douglas Harper

Balsam in Science







balsam (bôl'səm)   
Any of several aromatic resins that flow from certain plants and that containconsiderable amounts of benzoic acid, cinnamic acid, or both, or theiresters.  Balsams are used in perfumes and medicines. 



BALSAM is from Latin balsamum; it is a gummy plant resin used for perfume. 

BALSAMIC means fragrant.  



http://www.alegar.co.uk/

 

     To place an order please click here         http://foodbyalancoxon.com/



 






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