The column is misleading. Malt liquors are almost invariably bottom-fermented, since they are nothing but high-alcohol lagers. All lager beer uses bottom-fermenting yeasts.
There are different ways of fermenting. Top fermentation creates ale style beers, bottom fermentation creates lager style beers. Both ales and lagers are types of beer. Malt liquor is just a term for a particular style of beer–high alcohol, low hops, and large bottles.
As always, it’s wikipedia FTW: Malt liquor - Wikipedia
Come On! You guys are just getting into distinctions without differences. Just give me my Beer, damn it!
I don’t give a shit how you made it! Just bottle and sell it, already!
I will take care of the tasting and drinking, thank-you-very-much!
The price of purity is purists.
How are you so sure of this in light of string theory and m-theory (matter extending beyond 3 dimensions)?
I give you 307 Ale.
What do they package that stuff in, a Klein bottle?
You need to change your username.
he could be a whiskey drinker
It is nevertheless treated in a certain way.
Strange that you bring this up, because I didn’t recall it til you mentioned it, but I’m not a fan of grape juice b/c it makes my stomach hurt. Not like “I’m gonna vomit” hurt, but just…an unpleasant sourness in my tummy. I haven’t even tried grape juice in about fifteen years so I’d forgotten this til you mentioned it.
I guess the red grape and I just aren’t meant to be together.
I do like white grape juice though…
White wine is made from the same grapes as red. It’s the presence or absence of components from the skin (i.e., tannins) that differentiates them, IIRC.
Powers &8^]
Yeah, it’s roasted. I am an expert in beer matters. 
silenus said:
How is the column misleading? It does not mention lagers in any way - top or bottom. Do you think it is misleading merely because it ignores lagers?
needscoffee said:
You need to change your stereotypes.
Totally totally not, kanicbird.
In fact, the cat may be in spirit state until I take a peek.
Given that malt liquors are lagers, and in the article they are being compared to ales, as if malt liquors were somehow special, then yes, I do thinks it’s misleading because it ignores lagers.
Doing some reading on wiki, I can see what you mean. No mention of the difference between malt liquor and common lagers is, at best, incomplete.
Then when you factor in things like Sam Adams Utopias, Millennium and other super-brews that are technically/legally malt liquors, but which are brewed with ale yeasts (among others) things get even more incomplete. All in all a rather misleading Staff Report.
As for the reason that the yeast is at the top or bottom depends on the yeast strain, but even more so on the fermentation temperature. Ale’s are fermented at room temp. Warm temperatures stimulate the yeast metabolism and reproduction. Rapidly mutiplying yeast flocculates together in clumps and retains bubbles of the CO2 it produces. Thus, it floats.
Lagers are fermented at cooler temperatures. This affects the metabolism and reproduction of the yeast. The flavor is much mellower because less esters are produced. The yeast also stay on the bottom because they ferment slower, so less CO2 is produced in a given timeframe. Also, colder water can hold more dissolved CO2. Thus, they do not flocculate and become buoyant.