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Alcohol proof is a measure of the content of ethanol (alcohol) in an alcoholic beverage. The term was originally used in the United Kingdom and was equal to about 1.75 times the alcohol by volume (ABV). The UK now uses the ABV standard instead of alcohol proof. In the United States, alcohol proof is defined as twice the percentage of ABV.
The amount of alcohol in the finished liquid depends on how much sugar there was at the beginning for the yeast to convert into alcohol. In beer, the alcohol is generally 3% to 12% (6 to 24 proof) and usually about 4% to 6% (8 to 12 proof). Depending on the strain of yeast, wines top out at about 14% to 16% (28 to 32 proof), because that is the point in the fermentation process where the alcohol concentration denatures the yeast.