In America, if a beer has “more than three and two-tenths percent of alcohol by weight,” it’s called “malt liquor.” And “malt liquor” has certain connotations.

The alcohol-by-weight for taxation purposes versus alcohol-by-volume for all other purposes is yet another example of America’s love affair with mixed measure standards. At L’s last check-up, for instance, I noticed that weight was calculated in the English system while head circumference was measured metrically. And surveying, because of software limitations, uses not inches but tenths of feet — the American metric system.

Wikipedia — that bastion of objectivity — writes, “Malt liquor is distinguished from other beers of high alcohol content in that the brewing process is seen by many as targeting high alcohol content and economy rather than quality.” Translation: it’s a seen in American culture today as something of a party and/or ghetto drink. It’s for people who don’t know better, can’t afford better, or just don’t care.

In Poland, there’s just beer. Some beer is called “Mocne” (“powerful” or “strong”) but it’s just called “beer”.

Generally speaking, I don’t like Polish “strong” beers. To get their strength, they add a lot of malt (hence, “malt” liquor) and it produces a sweeter beer than I generally like.

There are some exceptions. Okocim Mocne is drinkable, but still too sweet. Debowe Mocne is less sweet, but there’s just something I don’t care for. My favorite is Tatra Mocne. A review is available here.

I’ve never seen any of these in the States except the Okocim, though I really haven’t looked — just happened to find it at a Russian food store in Asheville.

In four days, though, I won’t have to look far.