MALT LIQUOR Meaning and
Definition
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Malt liquor is a type of alcoholic beverage that is characterized by its high alcohol content and sweet, malted flavor. It is typically produced through the fermentation and brewing process, using ingredients such as malted barley, water, hops, and yeast. Malt liquor often contains a higher percentage of alcohol by volume (ABV) than regular beers, usually ranging from 6% to 8% ABV, although some variations may have even higher levels.
The distinctive taste of malt liquor is a result of the increased malt content used in its production, which gives it a slightly sweet and heavy-bodied flavor. It is often served cold or chilled and is commonly consumed from a can or bottle. Malt liquor is more commonly found in larger container sizes, such as 40-ounce bottles, known as "forties" in popular culture.
Due to its higher alcohol content and strong flavor, malt liquor is generally consumed in smaller quantities compared to regular beers. It is often associated with low-income and urban communities but has become more widely available in various markets and demographics. Malt liquor has also gained notoriety for its role in certain cultural traditions, such as being used as an offering during certain religious ceremonies or celebrations.
Overall, malt liquor is a potent and flavorful alcoholic beverage that distinguishes itself from traditional beers through its higher alcohol content, malted flavor, and larger container sizes.
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Ale and porter; beer as made from malt.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
Common Misspellings for MALT LIQUOR
- nalt liquor
- kalt liquor
- jalt liquor
- mzlt liquor
- mslt liquor
- mwlt liquor
- mqlt liquor
- makt liquor
- mapt liquor
- maot liquor
- malr liquor
- malf liquor
- malg liquor
- maly liquor
- mal6 liquor
- mal5 liquor
- malt kiquor
- malt piquor
- malt oiquor
Etymology of MALT LIQUOR
The word "malt liquor" combines two terms: "malt" and "liquor".
"Malt" originally comes from the Old English word "mealt" or "malte", which referred to grain that had been soaked, germinated, and dried in a process known as malting. Malting allows the grain's starches to convert into sugars, which can then be fermented. The word "malt" gradually evolved to specifically refer to germinated grain, especially barley, used for brewing purposes.
"Liquor" originates from the Latin word "liquor" or "liquorem", which means "fluid" or "liquid". In its broadest sense, "liquor" refers to any liquid substance, but it commonly denotes alcoholic beverages.
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