Malztrunk ("malt drink"), Kraftbier ("strength bier"),
Nährbier ("nourishment beer")
Pronunciation guide for
Malzbier (literally "malt beer") is generally not imported
into the United States. However, unlike
the similar-sounding American
"malt liquor," which
is a high-alcohol brew, Malzbier
falls into the category of alcohol-free brews, which means,
by law, it has
an alcohol-by-volume content of no more than 0.5%.
is generally dark and sweet. It is produced by brewing a regular, low-hopped,
dark beer that could have evolved into a
normal dark beer with about 4.8% alcohol. More
often than not its is brewed as an an ale instead of a lager. It becomes
a Malzbier simply because the brewer chills the brew down to the freezing
point before adding the yeast. At this temperature, the yeast remains
virtually dormant and fermentation is very slow and sparse, even though
there is plenty of sugar for the yeast to metabolize.
Fermentation is the conversion
of malt sugars by the yeast into alcohol and carbon dioxyde gas, but
in Malzbier, the
sugars remain largely unfermented because of the low temperaturehence
the brew's incredibly
sweetness. Before bottling,
Malzbier needs to be
to remove or kill all the
yeast. This arrests all fermentation. For
efferevescence, Malzbier then needs to be artificially carbonated.
is usually made from malted barley, but it may also be brewed like a wheat
beer from a combination of malted wheat and barley,
in which case it is called Weizenmalzbier ("wheat malt beer").
Malzbier is usually the
first beer children drink as they grow up. The brerw is also popular as
an energy drink with pregnant and nursing mothers for its high carbohydrate
content. For these reasons, Malzbier is also called Kraftbier ("strength
bier") or Nährbier ("nourishment beer").
Malzbier is best served chilled. It is also often
mixed with regular pale ales or lagers, or flavored with a slice of lemon,
the tartness of which counteracts the beer's sweet finish.
Related beer style: