About: Non-brewed condiment

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Non-brewed condiment is a malt vinegar substitute created with water, acetic acid, flavourings and often caramel colour, sometimes used in fish-and-chip shops in the United Kingdom and Ireland. It is also used in salads. Traditional vinegars are made by fermenting alcohol (wine, in the case of wine vinegar; cider for cider vinegar; and an ale made from malted barley in the case of malt vinegar). The fermentation process takes time, and all the colours in the vinegar occur naturally.

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  • Non-brewed condiment is a malt vinegar substitute created with water, acetic acid, flavourings and often caramel colour, sometimes used in fish-and-chip shops in the United Kingdom and Ireland. It is also used in salads. Traditional vinegars are made by fermenting alcohol (wine, in the case of wine vinegar; cider for cider vinegar; and an ale made from malted barley in the case of malt vinegar). The fermentation process takes time, and all the colours in the vinegar occur naturally. Non-brewed condiment is acetic acid mixed with colourings and flavourings, making its manufacture a much quicker and cheaper process than the production of vinegar. According to Trading Standards in the UK, it cannot be labelled as vinegar or even put in traditional vinegar bottles if it is being sold or put out on counters in fish-and-chip shops. (en)
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  • Non-brewed condiment is a malt vinegar substitute created with water, acetic acid, flavourings and often caramel colour, sometimes used in fish-and-chip shops in the United Kingdom and Ireland. It is also used in salads. Traditional vinegars are made by fermenting alcohol (wine, in the case of wine vinegar; cider for cider vinegar; and an ale made from malted barley in the case of malt vinegar). The fermentation process takes time, and all the colours in the vinegar occur naturally. (en)
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  • Non-brewed condiment (en)
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