Alcohol Content

alcohol content. (ael'-kuh-hohl can'-tehnt)

    The amount of ethyl alcohol that is contained in a beverage. In beer, it is related to the specific gravity of the wort prior to its fermentation (called original gravity), which usually varies from 1.030–1.060 but may reach 1.100. Beer fermentation is self-limiting because beyond 12–16 percent alcohol by volume, yeast cells are killed by the alcohol. Alcohol tolerance depends on the yeast strain. Syn: alcoholic strength.