Below is a chart displaying the various methods of production and the approximate alcohol content for several types of alcoholic beverages.
| Beverage Type | Method of Production | Approximate % Alcohol Content |
| Beer | Brewing / Fermentation of cereals | 3.5-6 |
| Brandy | Distillation of fruit juices | 50 |
| Champagne | Fermentation of grape juice | 10-14 |
| Cider | Fermentation of apples | 8-10 |
| Gin | Distillation of cereals | 40-50 |
| Vodka | Distillation of potatoes, sugar beets | 40-50 |
| Whiskey | Distillation of corn, barley, rye, wheat | 40-50 |
| Wine, Fortified | Fermentation of grapes with addition of brandy | 14-30 |
| Wine, Red / White | Fermentation of red and white grapes | 10-14 |