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Malt liquor
| Beer Glossary |
Neither malty nor a liquor, usually a strong american lager intended for a cheap high. some states require the term malt liquor to be applied to all beers of more than 5.0 percent by volume.
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Liquor, английский
- Жидкость, раствор
- (in pharmacy) a solution, usually aqueous, of a pure substance
- Жидкость; раствор (часто щелочной) 339 liquor
- Жир, в котором жарилась рыба, бекон
Liquor, латинский
Liquor ratio, английский
In wet processing the ratio of the weight of liquid used to the weight of goods treated.
Liquor store, английский
Liquor [oris, m] ad poliendum inventus, латинский
Liquor [oris, m] propulsorius m, латинский
Liquor, oris, m, латинский
Liquorice legs, английский
Rn slang for a gunnery officer (after the black patent leather leggings he wore—see gaiters).
Liquors, английский
A term applicable to all fluids, but at sea it is expressly applied to alcoholic spirits.
Liquory, английский
Malt, шведский
Malt, английский
- Beer-making starts with the grain. barley is malted (soaked in water until it is partially germinated, then dried) which releases starches, which in turn are made into fermentable sugar. see beer-making.
- Солод, проросшие семена злаков семейства мятликовых
Malt whisky, английский
Солодовое (шотландское) виски
Malta, шведский
Malta, английский
- Maltese (official), english (official)
- Гос-во мальта,
- Мальта, мальтийский
Malta fever, английский
Same as brucellosis
Maltase, английский
An enzyme in the small intestine which converts maltose into glucose
Maltatus [a, um], adj., латинский
Malted milk, английский
Напиток из пастеризованного молока с солодом, мороженым, шоколадом, ягодными и фруктовыми сиропами
Malternative, английский
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MÄrzenbier, английский
An amber-red (auburn), smooth, mildly sweet, vienna-style lager with a malty aroma, classically, more than 5.5% alcohol by volume. it originated in bavaria where it was originally brewed in march (mär zen) and laid down in caves before the summer
Malt, английский
- Beer-making starts with the grain. barley is malted (soaked in water until it is partially germinated, then dried) which releases starches, which in turn are made into fermentable sugar. see beer-making.
- Солод, проросшие семена злаков семейства мятликовых
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