<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>

CC BY-SA 3.0
2014-01-22T00:32:18.257Z
Where does 60% come from?  I've never heard that specification before.  Is that just with adjuncts or all fermentables (e.g., honey)?
Brian Nickel
CC BY-SA 3.0
2014-01-22T00:39:47.050Z
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.
Mp0int
CC BY-SA 3.0
2014-01-21T23:50:03.383Z
2018-04-20T15:06:40.633Z
2018-04-20T15:06:40.633Z
Mp0int
<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>

CC BY-SA 3.0
2014-07-03T14:23:06.400Z
Rolling Rock doesn't bill itself as a Pale Ale... it is an American Standard Lager and is often cited for its corn flavor.
jalynn2
CC BY-SA 3.0
2014-07-01T16:12:38.423Z
2014-07-01T16:12:38.423Z
CharlieHorse
<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>

CC BY-SA 3.0
2014-07-01T16:47:37.833Z
2014-07-01T16:47:37.833Z
Wayne In Yak
<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>

CC BY-SA 3.0
2014-03-31T05:40:38.283Z
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.
hippietrail
CC BY-SA 3.0
2014-01-21T23:59:36.237Z
Is this the first [freehand circle](http://meta.stackexchange.com/a/19775/188984) on this site?
Andrew Cheong
<terminology>
What does "all malt" mean?
Jaydles
# 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


---

