Definition of the word malt liquor

The term "malt liquor" originated in the mid-19th century to describe a type of beer brewed using malted barley as the primary ingredient, along with water, hops, and yeast. The word "liquor" in this context didn't refer to an alcoholic beverage, but rather to a liquid, specifically one that was produced by a distillation or fermentation process. In the late 19th century, tax laws in the United States required that malt liquor be taxed at a higher rate than other types of beer because of its higher alcohol content. In response, brewers began adding large quantities of adjuncts, such as corn or rice, to their malt liquor in order to lower the alcohol content and, therefore, reduce the tax rate. This led to the development of what is now known as "malt liquor" in the United States. While it still contains malted barley as an ingredient, it also contains a significant amount of adjuncts, resulting in a sweeter and less bitter beer than traditional malt liquor. The higher alcohol content, which can range from 5% to 9% ABV, is a result of the added adjuncts, as they don't contribute as much fermentable sugar as the malted barley. Overall, the term "malt liquor" in the United States has evolved over time to describe a distinct subcategory of beer, characterized by its higher alcohol content and use of adjuncts.