Comments by "EebstertheGreat" (@EebstertheGreat) on "Some ice cream ≠ 'ice cream' and I don't care" video.

  1.  @ewthmatth  It's still acetic acid, but the acetic acid isn't made from fermented alcohol. Real malt vinegar is made by fermenting ale, while the "non-brewed condiment" is made by taking acetic acid and its other principle flavors and adding them separately, along with caramel color. It's an artificial malt vinegar substitute, sort of like how pure vanillin isn't real vanilla but tastes similar, because vanillin is the main flavor component of vanilla. No one cares that it isn't technically malt vinegar, because they're just pouring it on chips at a cheap shop and aren't expecting some aged fancy vinegar anyway. But legally, it can't be called vinegar. EDIT: One possible source for the acetic acid is fermentation of glucose by the anaerobic Acetobacter bacteria. Also, while I can't recall seeing this product in the US, the FDA has clarified that the law here is similar (though with Chevron overturned, who knows).
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