Question

we know that yeast poison themselves to death when the conc. of alcohol reaches about 13% . what then would be the maximum concentration of alcohol in beverages that are naturally fermented? how do then alcoholic beverages of alcohol content greater than thus conc. are obtained?

Answer 1

The naturally fermented beer has the maximum concentration of alcohol upto 14% not 13% as above this yeast cannot survive. The beer with concentration above this is produced either by re-pitching with champagne yeast or by the freeze-distilling process.