A Story without Heroes:
The Cautionary Tale of Malt Liquor
April 30, 2005
The family of American-born beers speaks proudly about two of its children. Ask about Steam Beer or the less gifted but very popular Light Beer, and the photos come out, the stories begin. But speak aloud the name of the other sibling, and the room grows quiet. Dad won't look up from his plate and Mom goes into the kitchen and cries into her apron. How could you mention Malt Liquor?
A Humble Birth, A Proper Upbringing
Born in the late 1930's, Malt Liquor looked like a promising child. Brewing had returned with the Repeal of Prohibition in 1933, but the Depression was making things tough for brewers, and beer drinkers complained that their beer lacked the "kick" it had before. And then, in the 1940's, World War II came and America was rationing. Everything was tight at the nation's breweries. Not enough metal for bottle caps or cans, not enough gas for the delivery trucks or rubber for tires, not enough malt to make beer. Some brewers were even using sorghum and potatoes to fill out the mash.
Two brewers in the Midwest had an idea. At the Grand Valley Brewing Company in Ionia, Michigan, some time around 1937, Clarence "Click" Koerber first brewed Clix Malt Liquor. At Gluek Brewing in Minneapolis, Minnesota, Alvin Gluek had a similar idea in 1942. The grandson of the brewery's founder, Alvin was happiest in the laboratory, tinkering. And one day, he found a way to brew a beer that would use less malt but have more of a kick. He named his malt liquor Sparkling Stite by Gluek, courting drinkers with champagne aspirations. Envisioned as an upscale product, Sparkling Stite was even promoted with score pads for bridge players.
read more