Non-brewed condiment

Non-brewed condiment

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.


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’.[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.

  1. ^ Food Industries Manual by M.D. Ranken, R. C. Kill, p327.

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