Beer ranges from less than 3% alcohol by volume (abv) to around 14% abv, though this strength can be increased to around 20% by re-pitching with champagne yeast, and to 55% abv by the freeze-distilling process. The alcohol content of beer varies by local practice or beer style. The pale lagers that most consumers are familiar with fall in the range of 4–6%, with a typical abv of 5%. The customary strength of British ales is quite low, with many session beers being around 4% abv. Some beers, such as table beer are of such low alcohol content (1%–4%) that they are served instead of soft drinks in some schools.
Beer ranges from less than 3 % alcohol by volume ( abv ) to around 14 % abv , though this strength can be increased to around 20 % by re - pitching with champagne yeast , and to 55 % abv by the freeze - distilling process . The alcohol content of beer varies by local practice or beer style . The pale lagers that most consumers are familiar with fall in the range of 4–6 % , with a typical abv of 5 % . The customary strength of British ales is quite low , with many session beers being around 4 % abv . Some beers , such as table beer are of such low alcohol content ( 1%–4 % ) that they are served instead of soft drinks in some schools .
What percentage of alcohol by volume does beer achieve when it is re-pitched with champagne yeast?
What percentage of alcohol by volume does beer achieve when it is re - pitched with champagne yeast ?
around 20%
around 20%