Malt liquor
Malt Liquor
Malt liquor (/mɔːlt ˈlɪkər/), also known as malt brew, is a type of alcoholic beverage made from fermenting malted barley.
Etymology
The term "malt liquor" is derived from the Old English words "mealt" and "licere", which mean "malt" and "liquid" respectively. The term was first used in the 17th century to describe a type of strong, malted beer.
Description
Malt liquor is typically a strong, sweet, fizzy alcoholic beverage. It is often associated with a high alcohol content, typically higher than most beers. The alcohol content can range from 5% to 12% by volume. Malt liquor is often sold in larger-than-standard beer bottles or cans, known as "forties" due to their 40-ounce size.
Production
The production of malt liquor involves the fermentation of malted barley. The barley is soaked in water to allow it to germinate, then dried in a process known as "malting". The malted barley is then mashed and boiled with water to extract the sugars. This mixture, known as "wort", is then fermented with yeast to produce alcohol.
Related Terms
- Beer: A type of alcoholic beverage made from malted grains, usually barley, and flavored with hops.
- Fermentation: The process by which yeast converts sugars into alcohol and carbon dioxide.
- Barley: A type of grain used in the production of beer and malt liquor.
- Yeast: A type of fungus used in the fermentation process to produce alcohol.
External links
- Medical encyclopedia article on Malt liquor
- Wikipedia's article - Malt liquor
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski