non-brewed condiment is 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. This process lets all sorts of interesting flavours creep into the eventual vinegar, and tickling our tongues into tastebud heaven.
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