Non-brewed condiment is a malt vinegar substitute created with water, acetic acid, flavourings and often caramel colour, generally used in fish and chip shops in the United Kingdom and Ireland.[1][2] 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). All of the colours in the vinegar are from natural sources, and the fermentation process requires time.
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.[3]