Answers.Body: <p>All malt beer is made entirely from mashed barley malt and without the addition of adjuncts, sugars or additional fermentables.</p>
  
  <p>From an expert of a widely known brand beer producer in my country (Turkey), beers here must be at least 60% malt (This may be different in other countries). The rest are adjuncts, like sugar or corn or rice etc. Using adjuncts is also for decreasing the cost or to lighten the color of beer.</p>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2014-01-22T00:32:18.257Z
Answers.Text: Where does 60% come from?  I've never heard that specification before.  Is that just with adjuncts or all fermentables (e.g., honey)?
Answers.UserDisplayName: Brian Nickel
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2014-01-22T00:39:47.050Z
Answers.Text: May be I must make it clear. That knowledge is from a local expert of a big brand in my country. Probably it may be changed. You are right, it is better to make it clear.
Answers.UserDisplayName: Mp0int
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2014-01-21T23:50:03.383Z
Answers.LastActivityDate: 2018-04-20T15:06:40.633Z
Answers.LastEditDate: 2018-04-20T15:06:40.633Z
Answers.UserDisplayName: Mp0int
Answers.Body: <p>Many large brewers, like AB InBev's famous Budweiser line, Miller-Coors' flagship brands and other Standard American Lagers (BJCP Style 1B) use adjunct grains in their grain bill.</p>
  
  <blockquote>
    <p><strong>Aroma:</strong> Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.</p>
    
    <p><strong>Appearance:</strong> Very pale straw to medium yellow color. White, frothy head
    seldom persists. Very clear.</p>
    
    <p><strong>Flavor:</strong> Crisp and dry flavor with some low levels of grainy or
    corn-like sweetness. Hop flavor ranges from none to low levels. Hop
    bitterness at low to medium-low level. Balance may vary from slightly
    malty to slightly bitter, but is relatively close to even. High levels
    of carbonation may provide a slight acidity or dry "sting." No
    diacetyl. No fruitiness.</p>
    
    <p><strong>Mouthfeel:</strong> Light body from use of a high percentage of adjuncts such
    as rice or corn. Very highly carbonated with slight carbonic bite on
    the tongue.</p>
    
    <p><strong>Overall Impression:</strong> Very refreshing and thirst quenching.</p>
    
    <p><strong>Comments:</strong> Strong flavors are a fault. An international style including
    the standard mass-market lager from most countries.</p>
    
    <p><strong>Ingredients:</strong> Two- or six-row barley with high percentage (up to 40%)
    of rice or corn as adjuncts.</p>
  </blockquote>
  
  <p>Some beers bill themselves as a "Pale Ale", like Rolling Rock also use adjuncts, like rice.  This notation is designed to set them apart from those other beers.  It should be noted that the BJCP guidelines for a Pale Ale are:</p>
  
  <blockquote>
    <p><strong>Aroma:</strong> Usually moderate to strong hop aroma from dry hopping or late
    kettle additions of American hop varieties. A citrusy hop character is
    very common, but not required. Low to moderate maltiness supports the
    hop presentation, and may optionally show small amounts of specialty
    malt character (bready, toasty, biscuity). Fruity esters vary from
    moderate to none. No diacetyl. Dry hopping (if used) may add grassy
    notes, although this character should not be excessive.</p>
    
    <p><strong>Appearance:</strong> Pale golden to deep amber. Moderately large white to
    off-white head with good retention. Generally quite clear, although
    dry-hopped versions may be slightly hazy.</p>
    
    <p><strong>Flavor:</strong> Usually a moderate to high hop flavor, often showing a citrusy
    American hop character (although other hop varieties may be used). Low
    to moderately high clean malt character supports the hop presentation,
    and may optionally show small amounts of specialty malt character
    (bready, toasty, biscuity). The balance is typically towards the late
    hops and bitterness, but the malt presence can be substantial. Caramel
    flavors are usually restrained or absent. Fruity esters can be
    moderate to none. Moderate to high hop bitterness with a medium to dry
    finish. Hop flavor and bitterness often lingers into the finish. No
    diacetyl. Dry hopping (if used) may add grassy notes, although this
    character should not be excessive.</p>
    
    <p><strong>Mouthfeel:</strong> Medium-light to medium body. Carbonation moderate to high.
    Overall smooth finish without astringency often associated with high
    hopping rates.</p>
    
    <p><strong>Overall Impression:</strong> Refreshing and hoppy, yet with sufficient
    supporting malt.</p>
    
    <p><strong>Comments:</strong> There is some overlap in color between American pale ale and
    American amber ale. The American pale ale will generally be cleaner,
    have a less caramelly malt profile, less body, and often more
    finishing hops.</p>
    
    <p><strong>History:</strong> An American adaptation of English pale ale, reflecting
    indigenous ingredients (hops, malt, yeast, and water). Often lighter
    in color, cleaner in fermentation by-products, and having less caramel
    flavors than English counterparts.</p>
    
    <p><strong>Ingredients:</strong> Pale ale malt, typically American two-row. American hops,
    often but not always ones with a citrusy character. American ale
    yeast. Water can vary in sulfate content, but carbonate content should
    be relatively low. Specialty grains may add character and complexity,
    but generally make up a relatively small portion of the grist. Grains
    that add malt flavor and richness, light sweetness, and toasty or
    bready notes are often used (along with late hops) to differentiate
    brands.</p>
  </blockquote>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2014-07-03T14:23:06.400Z
Answers.Text: Rolling Rock doesn't bill itself as a Pale Ale... it is an American Standard Lager and is often cited for its corn flavor.
Answers.UserDisplayName: jalynn2
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2014-07-01T16:12:38.423Z
Answers.LastActivityDate: 2014-07-01T16:12:38.423Z
Answers.UserDisplayName: CharlieHorse
Answers.Body: <p>The only fermentable sugars are from malt, 2 row North American barley and English crystal malt in the case of this beer. So as others have stated no adjuncts are added. This beer does add ginger for flavoring</p>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2014-07-01T16:47:37.833Z
Answers.LastActivityDate: 2014-07-01T16:47:37.833Z
Answers.UserDisplayName: Wayne In Yak
Body: <p>Pork Slap beer indicates that it's "all malt" in the way that implies an official distinction.  What does "all malt" indicate, assuming there's a standard requirement to use the term accurately.</p>
  
  <p><img src="https://i.sstatic.net/BnjYJ.jpg" alt="enter image description here"></p>
  
Comments.ContentLicense: CC BY-SA 3.0
Comments.CreationDate: 2014-03-31T05:40:38.283Z
Comments.Text: In the case of Japan, alcoholic beverages are taxed depending on their malt content which has resulted in a slew of beer-like beverages with varying degrees of less malt, or even no malt. These are known here as 発泡酒 "happoushu" rather than "beer". One result of this is that all malt beers are now a premium product so proudly declare their maltiness in their packaging and advertising much like on the can you've pictured.
Comments.UserDisplayName: hippietrail
Comments.ContentLicense: CC BY-SA 3.0
Comments.CreationDate: 2014-01-21T23:59:36.237Z
Comments.Text: Is this the first [freehand circle](http://meta.stackexchange.com/a/19775/188984) on this site?
Comments.UserDisplayName: Andrew Cheong
Tags: <terminology>
Title: What does "all malt" mean?
UserDisplayName: Jaydles
ThreadText: # What does "all malt" mean?
  
  (Asked by: username_0 on 2014-01-21)
  
  Pork Slap beer indicates that it's "all malt" in the way that implies an official distinction. What does "all malt" indicate, assuming there's a standard requirement to use the term accurately.
  
  ![enter image description here](https://i.sstatic.net/BnjYJ.jpg)
  
  **Tags:** terminology
  
  > **Comments:**
  > **username_2**: Is this the first [freehand circle](http://meta.stackexchange.com/a/19775/188984) on this site?  
  > **username_1**: In the case of Japan, alcoholic beverages are taxed depending on their malt content which has resulted in a slew of beer-like beverages with varying degrees of less malt, or even no malt. These are known here as 発泡酒 "happoushu" rather than "beer". One result of this is that all malt beers are now a premium product so proudly declare their maltiness in their packaging and advertising much like on the can you've pictured.  
  
  ---
  
  ## 3 answers
  
  ### Answer by username_3 on 2014-01-21. Score: 12
  
  All malt beer is made entirely from mashed barley malt and without the addition of adjuncts, sugars or additional fermentables.
  
  From an expert of a widely known brand beer producer in my country (Turkey), beers here must be at least 60% malt (This may be different in other countries). The rest are adjuncts, like sugar or corn or rice etc. Using adjuncts is also for decreasing the cost or to lighten the color of beer.
  
  > **Comments:**
  > **username_4**: Where does 60% come from?  I've never heard that specification before.  Is that just with adjuncts or all fermentables (e.g., honey)?  
  > **username_3**: May be I must make it clear. That knowledge is from a local expert of a big brand in my country. Probably it may be changed. You are right, it is better to make it clear.  
  
  ---
  
  ### Answer by username_5 on 2014-07-01. Score: 4
  
  Many large brewers, like AB InBev's famous Budweiser line, Miller-Coors' flagship brands and other Standard American Lagers (BJCP Style 1B) use adjunct grains in their grain bill.
  
  > **Aroma:** Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.
  >
  > **Appearance:** Very pale straw to medium yellow color. White, frothy head
  > seldom persists. Very clear.
  >
  > **Flavor:** Crisp and dry flavor with some low levels of grainy or
  > corn-like sweetness. Hop flavor ranges from none to low levels. Hop
  > bitterness at low to medium-low level. Balance may vary from slightly
  > malty to slightly bitter, but is relatively close to even. High levels
  > of carbonation may provide a slight acidity or dry "sting." No
  > diacetyl. No fruitiness.
  >
  > **Mouthfeel:** Light body from use of a high percentage of adjuncts such
  > as rice or corn. Very highly carbonated with slight carbonic bite on
  > the tongue.
  >
  > **Overall Impression:** Very refreshing and thirst quenching.
  >
  > **Comments:** Strong flavors are a fault. An international style including
  > the standard mass-market lager from most countries.
  >
  > **Ingredients:** Two- or six-row barley with high percentage (up to 40%)
  > of rice or corn as adjuncts.
  
  Some beers bill themselves as a "Pale Ale", like Rolling Rock also use adjuncts, like rice. This notation is designed to set them apart from those other beers. It should be noted that the BJCP guidelines for a Pale Ale are:
  
  > **Aroma:** Usually moderate to strong hop aroma from dry hopping or late
  > kettle additions of American hop varieties. A citrusy hop character is
  > very common, but not required. Low to moderate maltiness supports the
  > hop presentation, and may optionally show small amounts of specialty
  > malt character (bready, toasty, biscuity). Fruity esters vary from
  > moderate to none. No diacetyl. Dry hopping (if used) may add grassy
  > notes, although this character should not be excessive.
  >
  > **Appearance:** Pale golden to deep amber. Moderately large white to
  > off-white head with good retention. Generally quite clear, although
  > dry-hopped versions may be slightly hazy.
  >
  > **Flavor:** Usually a moderate to high hop flavor, often showing a citrusy
  > American hop character (although other hop varieties may be used). Low
  > to moderately high clean malt character supports the hop presentation,
  > and may optionally show small amounts of specialty malt character
  > (bready, toasty, biscuity). The balance is typically towards the late
  > hops and bitterness, but the malt presence can be substantial. Caramel
  > flavors are usually restrained or absent. Fruity esters can be
  > moderate to none. Moderate to high hop bitterness with a medium to dry
  > finish. Hop flavor and bitterness often lingers into the finish. No
  > diacetyl. Dry hopping (if used) may add grassy notes, although this
  > character should not be excessive.
  >
  > **Mouthfeel:** Medium-light to medium body. Carbonation moderate to high.
  > Overall smooth finish without astringency often associated with high
  > hopping rates.
  >
  > **Overall Impression:** Refreshing and hoppy, yet with sufficient
  > supporting malt.
  >
  > **Comments:** There is some overlap in color between American pale ale and
  > American amber ale. The American pale ale will generally be cleaner,
  > have a less caramelly malt profile, less body, and often more
  > finishing hops.
  >
  > **History:** An American adaptation of English pale ale, reflecting
  > indigenous ingredients (hops, malt, yeast, and water). Often lighter
  > in color, cleaner in fermentation by-products, and having less caramel
  > flavors than English counterparts.
  >
  > **Ingredients:** Pale ale malt, typically American two-row. American hops,
  > often but not always ones with a citrusy character. American ale
  > yeast. Water can vary in sulfate content, but carbonate content should
  > be relatively low. Specialty grains may add character and complexity,
  > but generally make up a relatively small portion of the grist. Grains
  > that add malt flavor and richness, light sweetness, and toasty or
  > bready notes are often used (along with late hops) to differentiate
  > brands.
  
  > **Comments:**
  > **username_6**: Rolling Rock doesn't bill itself as a Pale Ale... it is an American Standard Lager and is often cited for its corn flavor.  
  
  ---
  
  ### Answer by username_7 on 2014-07-01. Score: 0
  
  The only fermentable sugars are from malt, 2 row North American barley and English crystal malt in the case of this beer. So as others have stated no adjuncts are added. This beer does add ginger for flavoring
  
  
  ---
  
  