Malt Liquor - Brewing and Legal Definitions

Brewing and Legal Definitions

Malt liquor is typically straw to pale amber in color. While typical beer is both 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 that which is typical for beer. Higher alcohol versions, sometimes called "High Gravity" or just "HG", may contain high levels of fusel alcohols, which gives off solvent- or fuel-like aromas and flavors.

The confusing and inconsistent use of the term 'malt liquor' has to do with the vagaries of American alcoholic beverage regulations, which can vary from state to state. In some states, "malt liquor" refers to any alcoholic beverage made by fermenting grain and water; in these states a non-alcoholic beer may also be called a non-alcoholic or non-intoxicating malt liquor. In some states, products labeled "beer" must fall below a certain alcohol content, and beers that exceed the mark must be labeled as "malt liquor". While ordinary beers in the United States average around 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 two-tenths 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.