Context: Beer ranges from less than 3% alcohol by volume (abv) to around 14% abv, though this strength can be increased to around 20% by re-pitching with champagne yeast, and to 55% abv by the freeze-distilling process. The alcohol content of beer varies by local practice or beer style. The pale lagers that most consumers are familiar with fall in the range of 4–6%, with a typical abv of 5%. The customary strength of British ales is quite low, with many session beers being around 4% abv. Some beers, such as table beer are of such low alcohol content (1%–4%) that they are served instead of soft drinks in some schools.

Question: What does abv stand for?
Answer: alcohol by volume

Question: What process can cause beer to have a 55% abv?
Answer: freeze-distilling

Question: What is the typical alcohol content of a pale logger?
Answer: 5%

Question: What type of low alcohol beer is sometimes served in school?
Answer: table beer

Question: What percentage of alcohol by volume does beer achieve when it is re-pitched with champagne yeast?
Answer: around 20%

Question: What does avb stand for?
Answer: Unanswerable

Question: What ranges from 3% to 6%?
Answer: Unanswerable

Question: What drink ranges from 3% to 5% abv?
Answer: Unanswerable

Question: Where are British ales served instead of soft drinks?
Answer: Unanswerable

Question: What process achieves a 14% abv?
Answer: Unanswerable