Non-brewed condiment
Non-brewed condiment is a vinegar
Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

 substitute created with water
Water is a chemical substance with the chemical formula H2O. A water molecule contains one oxygen and two hydrogen atoms connected by covalent bonds. Water is a liquid at ambient conditions, but it often co-exists on Earth with its solid state, ice, and gaseous state . Water also exists in a...

, acetic acid
Acetic acid
Acetic acid is an organic compound with the chemical formula CH3CO2H . It is a colourless liquid that when undiluted is also called glacial acetic acid. Acetic acid is the main component of vinegar , and has a distinctive sour taste and pungent smell...

, flavourings and caramel colour.

It is used widely at fish and chip
Fish and chips
Fish and chips is a popular take-away food in the United Kingdom, Australia, New Zealand and Canada...

 shops through the United Kingdom
United Kingdom
The United Kingdom of Great Britain and Northern IrelandIn the United Kingdom and Dependencies, other languages have been officially recognised as legitimate autochthonous languages under the European Charter for Regional or Minority Languages...

 instead of malt vinegar.

Origin of the term 'Non-brewed condiment'

According to Arthur Slater, writing in the August 1970 edition of Industrial Archaeology the Chief Metropolitan Magistrate ruled in a 1949 prosecution at Bow Street Magistrates Court that the term ‘Non-brewed Vinegar’, which up until then had been used to market such acetic acid solutions, was in contravention of the Merchandise Marks Act 1926 as it constituted a false trade description. The decision was upheld on appeal to the King’s Bench Division. Mr Slater goes on to state that after the unsuccessful appeal ‘’the trade association concerned announced that in future their product would be sold as ‘Non-brewed condiment’.
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).
It takes time, and all the colours in the vinegar are natural.

Non-brewed condiment is acetic acid mixed with colourings and flavourings. Making it is a very quick process. According to Trading Standards in the UK, it can't be labelled as vinegar or even put in traditional vinegar bottles if it's being sold or put out on counters in chippies.

It dates back to the temperance movement and is used as a substitute for vinegar by people whose faith/beliefs don't allow them to take alcohol.
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