ABV

Alcohol by Volume (ABV) is a standard measure of how much ethanol a beverage contains, expressed as a percentage of the total liquid volume. It is used internationally on labels to indicate the strength of wines, beers, spirits, and other drinks. ABV reflects the proportion of ethanol relative to the total liquid, not the weight of the beverage.

ABV can be determined by laboratory methods such as distillation followed by volume measurement or by hydrometry coupled with established conversion calculations. In brewing and winemaking, ABV is often estimated from gravity measurements taken before fermentation (original gravity, OG) and after fermentation (final gravity, FG) using a formula such as ABV ≈ (OG − FG) × 131.25. This yields a practical approximation for many beverages.

Typical ABV ranges vary by beverage type: beer commonly ranges from about 4% to 6%, wine from around 12% to 14%, and distilled spirits generally around 40% ABV or higher. Some products exceed or fall below these ranges, depending on style, process, and regulatory limits.

ABV is related to the historic concept of proof; in the United States, proof is approximately twice the ABV. International labeling requirements and legal definitions vary by country, and some jurisdictions specify ABV measurements as a standard for consumer information. A separate measure, the Alcohol by Weight (ABW), exists but is less commonly used for labeling today.