American Malt Liquor

Straw to pale amber in color, most Malt Liquors are made with excessive amounts of adjuncts, such as corn, rice, and refined brewing sugar (dextrose). As a result, there are very few "all malt" malt liquors. Hops are used sparingly, just enough bitterness to balance off any cloyingness. Higher alcohol versions tend to have loads of fusel alcohol, which gives off solvent or fuel-like aromas and flavors. They are highly attenuated, meaning a higher ratio of fermentable sugars are present compared to some other beers, allowing the brewer to achieve a high alcohol content without using as many ingredients. Some breweries enable the use of special enzymes to further break down the malt and adjuncts so they will yield a higher percentage of alcohol. This makes for quite a dry beer, with only a small amount of unfermented sugars and a strong kick from the higher ABV. For the most part, Malt Liquor beers are sold in 40-ounce bottles.

ABV: 6.0-9.0% | IBU: 10-30 | Glassware: Pint Glass (or Becker, Nonic, Tumbler)

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Style Examples - 301 to 309 (out of 309) - Ordered by # Reviews
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Name Brewery ABV Ratings > Avg
Certified Originals Liqueur De MaltFirst Draft - Niagara College Teaching Brewery7.5000
Edward CrowlerhandsTrack 7 Brewing Co.6.6000
Kr├╝ger KryepkoyeTomskoye Pivo8.2000
Luxor XXXEgyptian International Beverages Company10.0000
SilnoyeTomskoye Pivo8.2000
Gold Mine Beer WhiskeyPivovariya Moskva-Efes ZAO6.9000
Mama's Malt LiquorAtwater In The Park8.7000
South Center Malt LiquorSnake River Brewing Company & Brewpub7.5000
firstprev| 201-250 | 251-300 | 301-350  | next → last