Malt liquor is a North American term referring to a type of beer with high alcohol content. In legal statutes, the term often includes any alcoholic beverage above or equal to 5% alcohol by volume made with malted barley. In common parlance, however, it is used for high alcohol beers made with ingredients and processes resembling those in American-style lager.

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. However, this stereotype is subject to the viewpoint of the brewer, as there are indeed examples of brews containing high-quality, expensive ingredients that brewers have chosen to label as "malt liquors" as well. In the UK, similarly-made beverages are dubbed super-strength lager.

Malt liquor is a strong lager, and often sugar, corn or other adjuncts are added to the malt to boost the beverage's alcoholic strength. These beers tend to be mildly hopped (that is, they are not very bitter). Malt liquor is typically straw to pale amber in color.

While typical beer and malt liquor are both made primarily from barley, water, and hops, malt liquors tend to make much greater use of cheap adjuncts such as corn, rice, or dextrose. Use of these adjuncts, along with the addition of special enzymes, results in a higher percentage of alcohol than that which is typical for beer. Higher alcohol versions, sometimes called "High Gravity" or just "HG", tend to contain fusel alcohol, which gives off solvent- or fuel-like aromas and flavors.

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