Pronunciation: [ɐlˈɛɡə] (IPA) 
The spelling of the word "alegar" may seem confusing at first glance, but it is actually quite simple to understand. The word is pronounced /ˈælɪɡər/ and phonetically, the letter "e" is pronounced as /ɛ/. The spelling of "a" also indicates the historical pronunciation of the word, as it originally had a different vowel sound. "Alegar" refers to a type of vinegar made from ale or beer, and is a relatively uncommon word in modern usage.
Alegar is a term that refers to a type of vinegar produced through a distinct fermentation process. This term is predominantly used in England and Scotland, particularly during the 17th and 18th centuries. Alegar is derived from the Old English term "ale-gar," which translates to "ale spear" or "ale spearings."
Alegar is created by fermenting ale or beer, typically low-quality or spoiled batches, with the addition of mother of vinegar - a cellulose substance containing bacteria and yeasts that promote the vinegar fermentation process. This mother of vinegar induces the conversion of the alcohol content in the ale or beer into acetic acid, resulting in the formation of vinegar.
The resulting alegar is characterized by its slightly cloudy appearance, tangy taste, and pungent aroma. Due to its origins from fermented ale or beer, alegar often retains some residual flavors and faint hints of malt or hops. It was commonly used as a condiment, pickling agent, or flavor enhancer in culinary preparations during the historical period of its popularity.
In modern times, the term "alegar" is less commonly used, and the traditional production method has been largely replaced by more controlled and efficient methods of vinegar manufacturing. Nonetheless, alegar remains an important historical term in the context of English and Scottish culinary traditions, offering insight into the development of vinegar production techniques and the creative use of fermented products.
Sour ale.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "alegar" has a fascinating etymology. It originates from the Old English term "ealu-gar", combining "ealu" meaning "ale" and "gar" meaning "spear". In Old English, "ealu-gar" referred to a sharp-pointed instrument or stick used to stir or test the strength of ale or beer. Over time, the term evolved into "alegar" and eventually came to designate a vinegar-like liquid produced from fermented ale or beer. Therefore, the etymology reflects the historical connection between ale and vinegar production.
