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For the last couple of years, I've been both vaguely mystified and amused by the existence of "non-brewed condiment", and have often wondered what its precise relationship with vinegar was.
So today, I finally got around to doing a bit of research on the matter, the fruits of which I'll share with you today. I'm sure I cannot have been the only one with a small non-brewed-condiment shaped hole in my knowledge of the world.
It turns out that non-brewed condiment is (as could reasonably be predicted) a cheap alternative to vinegar - essentially, it's a solution of 4% to 8% acetic acid with caramel colouring to turn it brown. Lovely. But at least it explains the taste (or rather, its lack thereof).
Proper vinegar is brewed, the acetic acid being produced as a natural byproduct of Acetobacter and beer, wine and cider (for example). This process lets all sorts of interesting flavours creep into the eventual vinegar, and tickling our tongues into tastebud heaven.
The upshot of all this is, unless you're desperate, avoid the non-brewed at your local chippy and add your own when you get home. Also, never use it for cookery (unless white vinegar is specified and you don't mind the colour).
Anyway, it's all terribly interesting, I just had to share. :-)
Why is everyone so horrible to non brewed condiment. It might not be some sort of pretentious stuff brewed to tempt the palate as you seem to suggest, but it is strong tasting flavour that ideally compliments some dishes( GOOD OLD FAHIONED FISH AND CHIPS) which are better served with non brewed condiment and your high brow attitude is making it much harder to fnd these days.
Simple answer: No.
In all likelihood though, it is manufactured using industrially produced acetic acid obtained through methanol carbonylation. (If it was fermented, it could be labelled as a vinegar).
Methanol is usually produced from methane (as found in natural gas and flatulence) so whilst there's a potential link to fossil fuels it's not the only means of production.
But it's definitely not made from petrol, as far as I can tell.
No matter where it comes from there's no doubting it smells and tastes better than normal vinegar on chips and fish. Anyone brought up on the stuff will agree, there's simply no going back to vinegar. The strong nose burning stench of malt vinegar in my nostrils puts me off chips altogether...non brewed condiment IS the real fish and chip vinegar.
I'm guessing you live south of Watford if you consider "real" chip vinegar to be of the malted type.
Non-brewed condiment came about or, at least, became popular because adherents to the various bits of the Temperance Movement (those who abstain from alcohol consumption and, further, avoid lining the pockets of companies involved in its production - such companies also produced vinegars) wanted a non-booze related piquancy in their food
Neil B, I think, is confusing 'tastes better' with 'tastes familiar
There is room in my larder for at least four different vinegars at the moment and a bottle of non-brewed, each of which has its own role in my cooking
Actually you're quite right, re white vinegar; I was being unfair in a flippant reply.
Although I've never come across NBC as anything other than brown, I guess it varies region to region as to which particular version predominates.
NBC is for those times when you don't have anything better to hand.