UNIQUE CO- fermentation INNOVATION HELPS PRESERVE FRUIT NUTRIENTS AND FLAVOURS
Our Process:
How Sinar Brew Is Made
The quality of Sinar Brew Pineapple Cider Vinegar begins in the pineapple fields of Thailand. Our unique single-step co-fermentation process allows yeast and acetic acid bacteria to work together, naturally transforming pineapple juice into vinegar. After slow fermentation and ageing, we leave it as nature produced it — unfiltered, unpasteurised, and alive.
STEP 1
The Pineapple
Our vinegar begins with fresh pineapples grown by Thai farmers in the fertile agricultural regions of southwest Thailand. Pineapple is not simply a flavour choice — it is a functional ingredient.
The fruit is naturally rich in bromelain, a proteolytic enzyme associated with digestive and anti-inflammatory properties, as well as vitamin C and polyphenolic antioxidants. These compounds are present from the very beginning, and our process is designed to preserve and transform them through fermentation.
The pineapples are pressed to extract their juice, which forms the base of our vinegar. No artificial flavours, concentrates, or additives are introduced at any stage.
STEP 2
Fermentation
Fruit vinegar fermentation is traditionally a two-stage process. First, wild yeasts convert the natural sugars in the fruit into alcohol, creating a cider. Next, naturally occurring acetic acid bacteria (Acetobacter) convert the alcohol into acetic acid — the compound that gives vinegar its characteristic tang.
Working with BIOTEC, part of Thailand’s National Science and Technology Development Agency (NSTDA), Sinar Brew developed a fermentation method that combines these two stages into a single controlled process. Carefully cultivated yeast and acetobacter cultures are introduced at the start of fermentation, allowing both transformations to occur simultaneously. This approach shortens the fermentation period to around three to four months while helping retain the fruit’s natural aromas, enzymes, and beneficial microbial cultures. The result is a richer, more mellow vinegar with vibrant pineapple character.
Throughout fermentation, conditions such as temperature, time, and acidity are carefully monitored, with regular testing of pH and acetic acid levels to ensure consistent quality.
STEP 3
The Mother of Vinegar
During fermentation, a natural culture begins to form within the vinegar. This is known as the Mother of Vinegar – a living community of beneficial bacteria, yeasts, and fermentation- derived compounds.
The Mother may appear as a gentle cloudiness or natural sediment in the bottle. Far from being an impurity, it is a sign that the vinegar is raw, alive, and naturally fermented.
The Mother contributes to the complexity and character of traditionally made vinegars and is an important part of what makes raw vinegar genuinely functional.
STEP 4
Unfiltered and Unpasteurised
Many commercial vinegars are filtered and pasteurised after fermentation. While this creates a clear, shelf-stable product, it also removes the Mother and many of the naturally occurring compounds produced during fermentation.
Sinar Brew takes a different approach. Our vinegar is never filtered or pasteurised, allowing the Mother and the full spectrum of fermentation-derived compounds to remain intact.
What you receive is vinegar in its most natural state — vibrant, complex, and alive.
STEP 5
Bottling
Once fermentation has reached its optimal balance, the vinegar is aged for three to four months to allow its flavours to mature and harmonise. During this time the acidity softens, the aromas develop, and the vinegar gains its characteristic mellow mouthfeel and complexity.
When the brew reaches the right balance of flavour and acidity, it is carefully bottled with minimal handling to preserve its natural character.
Because Sinar Brew is a living vinegar, you may occasionally notice natural sediment or gentle cloudiness in the bottle. This is completely normal and reflects the presence of the Mother of Vinegar and the living cultures formed during fermentation. Simply shake gently before use and enjoy the full character of a traditionally fermented pineapple cider vinegar.
Explore
Why This Matters
How vinegar is made matters.
Industrial vinegars are typically produced as quickly and cheaply as possible. After
fermentation they are often heavily processed — filtered, pasteurised, and standardised to
create a uniform product. In many cases, the natural flavours lost during processing are later adjusted by adding fruit concentrates or dried fruit juices to restore colour and taste.
Sinar Brew takes a different approach. By starting with real fruit, fermenting slowly, and
leaving the vinegar unfiltered and unpasteurised, we preserve the living cultures, organic acids, and flavour compounds created during fermentation.
The result is not just vinegar, but a living fermented drink — vibrant in flavour, naturally rich in fermentation-derived compounds, and true to the traditions that have sustained fermented foods for thousands of years.
It is a slower way of making vinegar, but we believe it is the better one.
Core
What Stays In the Bottle
Facts
The Science Behind the Claims
Sinar Brew's health positioning is grounded in published scientific research.
Our three core evidence-based claims are:
Digestive Health & Gut Microbiome Support
Research by Mohamad et al. (2020) demonstrated that pineapple vinegar can modulate gut microbiota composition, increasing beneficial bacteria associated with improved metabolic outcomes. The live Mother in Sinar Brew provides an additional source of beneficial bacteria and yeasts to support gut flora balance.
Metabolic Health & Blood Sugar Regulation
Studies by Kittiwongwattana et al. (2025) and Lyu et al. (2019) demonstrate that vinegar consumption — particularly acetic acid — may improve insulin sensitivity and reduce post-meal glucose spikes. Sinar Brew's natural acetic acid content makes it a functional choice for those managing metabolic wellness.
Antioxidant & Liver Protective Properties
Research by Mohamad et al. (2015) found that pineapple vinegar increased antioxidant activity and reduced markers of oxidative stress in animal models, with potential liver-protective effects. The polyphenols and organic acids retained in unfiltered Sinar Brew contribute to this antioxidant profile.
All health claims are phrased as "may support" to accurately reflect the current state of scientific evidence. Sinar Brew is a food product, not a medicine.
INSIGHTS
Research References
- Mohamad, N.E. et al. (2020). Pineapple vinegar regulates obesity-related genes and alters the gut microbiota in high-fat diet obese mice. Evidence-Based Complementary and Alternative Medicine. https://pubmed.ncbi.nlm.nih.gov/33029159
- Kittiwongwattana, C. et al. (2025). Assessing the physicochemical and bioactivity properties of vinegar derived from pineapple fruitlets. Int J Food Sci Technol. https://doi.org/10.1093/ijfood/vvae105
- Lyu, Y. et al. (2019). Effects of vinegar on postprandial glycemic responses. J Funct Foods. https://doi.org/10.1016/j.jff.2019.103514
- Mohamad, N.E. et al. (2015). Antioxidant effects of pineapple vinegar in reversing liver damage in mice. Evidence-Based Complementary and Alternative Medicine. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4333164
- Mohamad, N.E. et al. (2019). Apoptosis and metastasis inhibitory potential of pineapple vinegar. Nutrition & Metabolism. DOI:10.1186/s12986-019-0380-5
- Kondo, T. et al. (2009). Vinegar intake reduces body weight and fat in obese Japanese subjects. Biosci Biotechnol Biochem. doi:10.1271/bbb.90231
- Hossain, M.F. et al. (2020). Pineapple (Ananas comosus): nutritional values, health benefits, and potential food products. Food Res Int.
