Most yeast strains can tolerate an alcohol concentration of 10–15% before being killed. This is why the percentage of alcohol in wines and beers is typically in this concentration range.

The yeast strain he received had been extracted from ... The drink’s flavor resembles mead or cider more closely than actual ...

Israel Antiquities AuthorityUpon successfully brewing beer from thousands-year-old strains of yeast, the archaeologists ... brew some seriously aged beer and mead. These samples were found ...