What is the difference between vinegar and 'non-brewed condiment'?

Question

I've used 'non-brewed' condiment and it seems to taste exactly the same. What, if there is one, is the difference. If it is the same thing, why would they choose to use that somewhat cumbersome name?

Answer 1

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.



If you get hold of some traditionally brewed vinegar and some NBC, taste them together. You'll be able to taste a harshness in the NBC. Vinegar should be mellow.

Answer 2

Non Brewed Condiment

Answer 3

the difference between vinegar and non-brewed condiment is that Non-brewed condiment is a vinegar substitute created with water, acetic acid, flavourings and caramel colour.



It is used widely at fish and chip shops through the United Kingdom instead of malt vinegar.

Vinegar is a versatile liquid that results from the fermentation of ethanol. The key ingredient of vinegar is acetic acid, which gives it an acidic taste. vinegar can also be define as “sour wine” or “a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative.



how both are made?

Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and “Acetobacter”) that turn sugars (carbohydrates) into acetic acid. Many of our favorite foods involve some type of bacteria in their production – from cheese and yogurt to wine, pickles and chocolate. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called “Acetobacter”) converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be carefully controlled.



brewed condiment is made from industrial acetic acid flavoured with caramel



good luck ♥☻♣♥☺

Answer 4

Define Condiment

Answer 5

vinegar is brewed it depends on the type of you have it simply means sour wine and that's what it was until malt vinegar came along and it was made from beer and you can even distill it .

however NBC or none brewed condiment it is a chemical concoction and only of any use to keep slugs away from your veg garden i think there has even been talk about it being a carcinogenic

Answer 6

I have the same question after picking up a bottle of the non brewed stuff in Asda yesterday.

Answer 7

non brewed condiment is your chip shop vinegar made of acetic acid water and caramel for coulor true vineger is made from wine

Answer 8

Vinega is brewed similar to cider,Non brewed is just chemicals mixed together.