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Malt liquor
In the United States of America and Canada, malt liquor is a type of mass market beer with high alcohol content (typically above 5%), made with malted barley and resembling those for American-style lagers.
Malt liquor is a strong lager or ale in which sugar, corn or other adjuncts are added to the malted barley to boost the total amount of fermentable sugars in the wort. This increases the final alcohol concentration without creating a heavier or sweeter taste. Also, it is not heavily hopped, so it is not very bitter.
Malt liquor is typically straw to pale amber in color. While traditional premium lager is made primarily from barley, water, and hops, malt liquors tend to make much greater use of inexpensive adjuncts such as corn, rice, or dextrose. Use of these adjuncts, along with the addition of special enzymes, results in a higher percentage of alcohol than an average beer. Higher-alcohol versions, sometimes called "high-gravity" or just "HG", may contain high levels of fusel alcohols, which give off solvent- or fuel-like aromas and flavors.
Malt liquor is a type of beer that after brewing results in a higher percentage of alcohol than lagers without additional sugars or adjuncts. It originated in Europe, where it was first made with malted barley. Malt liquor became popular in the United States during the Prohibition era when many people turned to make their alcoholic beverages at home.
Today, malt liquor is typically made with a combination of grains, including wheat, rye, and corn. It is often bottled or canned and has a higher alcohol content than most beers. Some brands of malt liquor are also available in barrels. While ordinary beers in the United States average around 4-5% alcohol by volume, malt liquors typically range from 6% up to 9% alcohol by volume. A typical legal definition is Colorado's Rev. Stat. ss. 12-47-103(19), which provides that:
"Malt Liquors" includes beer and shall be construed to mean any beverage obtained by the alcoholic fermentation of any infusion or decoction of barley, malt, hops or any other similar products, or any combination thereof, in water containing more than three and one fifth percent of alcohol by weight.
Alcohol percentages measured by weight translate into larger figures when re-expressed as alcohol percentages by volume, because ethanol is less dense than water.
The term "malt liquor" is documented in England in 1690 as a general term encompassing both beer and ale. The first mention of the term in North America appears in a patent issued by the Canadian government on July 6, 1842, to one G. Riley for "an improved method of brewing ale, beer, porter, and other maltliquors."
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Malt liquor
In the United States of America and Canada, malt liquor is a type of mass market beer with high alcohol content (typically above 5%), made with malted barley and resembling those for American-style lagers.
Malt liquor is a strong lager or ale in which sugar, corn or other adjuncts are added to the malted barley to boost the total amount of fermentable sugars in the wort. This increases the final alcohol concentration without creating a heavier or sweeter taste. Also, it is not heavily hopped, so it is not very bitter.
Malt liquor is typically straw to pale amber in color. While traditional premium lager is made primarily from barley, water, and hops, malt liquors tend to make much greater use of inexpensive adjuncts such as corn, rice, or dextrose. Use of these adjuncts, along with the addition of special enzymes, results in a higher percentage of alcohol than an average beer. Higher-alcohol versions, sometimes called "high-gravity" or just "HG", may contain high levels of fusel alcohols, which give off solvent- or fuel-like aromas and flavors.
Malt liquor is a type of beer that after brewing results in a higher percentage of alcohol than lagers without additional sugars or adjuncts. It originated in Europe, where it was first made with malted barley. Malt liquor became popular in the United States during the Prohibition era when many people turned to make their alcoholic beverages at home.
Today, malt liquor is typically made with a combination of grains, including wheat, rye, and corn. It is often bottled or canned and has a higher alcohol content than most beers. Some brands of malt liquor are also available in barrels. While ordinary beers in the United States average around 4-5% alcohol by volume, malt liquors typically range from 6% up to 9% alcohol by volume. A typical legal definition is Colorado's Rev. Stat. ss. 12-47-103(19), which provides that:
"Malt Liquors" includes beer and shall be construed to mean any beverage obtained by the alcoholic fermentation of any infusion or decoction of barley, malt, hops or any other similar products, or any combination thereof, in water containing more than three and one fifth percent of alcohol by weight.
Alcohol percentages measured by weight translate into larger figures when re-expressed as alcohol percentages by volume, because ethanol is less dense than water.
The term "malt liquor" is documented in England in 1690 as a general term encompassing both beer and ale. The first mention of the term in North America appears in a patent issued by the Canadian government on July 6, 1842, to one G. Riley for "an improved method of brewing ale, beer, porter, and other maltliquors."
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