What is "non-brewed condiment"

n. artificial vinegar prepared from diluted acetic acid with optional addition of caramel colouring.

Non-brewed condiment is a vinegar substitute created with water, acetic acid, flavourings and often caramel colour. It is sometimes used in fish and chip shops in the United Kingdom instead of malt vinegar. 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 very quick process. 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.

It dates back to the temperance movement and was used as a substitute for vinegar by people whose faith or beliefs did not allow them to take alcohol, despite the fact that the making of vinegar converts alcohol into an alcohol-free liquid in many cases.