Duba wurin da ke ƙasa sannan ka amsa tambayar daga baya a cikin harshe ɗaya kamar yadda wurin yake:  Hanyar wucewa: Giya yana da ƙasa da kashi 3 cikin ɗari na giya (abv) zuwa kusan kashi 14 cikin ɗari na abv, kodayake ana iya ƙara wannan ƙarfin zuwa kusan kashi 20 cikin ɗari ta hanyar sake yin amfani da yisti na shampen, kuma zuwa kashi 55 cikin ɗari na abv ta hanyar daskarewa. Abincin giya na giya ya bambanta da al'ada na gida ko irin giya. Gishiri mai haske wanda yawancin masu amfani suka saba da shi ya faɗi a cikin kewayon 4 × 6%, tare da abv na yau da kullun na 5%. Ƙarfin al'ada na biranen Biritaniya yana da ƙananan ƙananan, tare da yawancin giya na zamani a kusa da 4% abv. A Belgium, wasu giya, kamar giya na tebur suna da ƙarancin abun ciki na barasa (1%<unk>4%) cewa ana ba su maimakon abin sha mai laushi a wasu makarantu. Alcohol a cikin giya ya fito ne daga metabolism na sugars da aka samar yayin fermentation. Adadin sukari mai yisti a cikin wort da nau'in yisti da aka yi amfani da shi don yisti wort sune manyan abubuwan da ke ƙayyade yawan barasa a cikin giya ta ƙarshe. Ana ƙara ƙarin sukari mai narkewa a wasu lokuta don ƙara yawan giya, kuma ana ƙara enzymes zuwa wort don wasu nau'ikan giya (galibi giya "mai sauƙi") don canza carbohydrates masu rikitarwa (taƙaice) zuwa sukari mai narkewa. Alcohol shine samfurin ƙwayar cuta na yisti kuma yana da guba ga yisti a cikin mafi girma; yisti na yau da kullum ba zai iya rayuwa ba a yawan yawan barasa fiye da 12% ta hanyar girma. Temperaturesarancin zafin jiki da ƙarancin lokacin fermentation yana rage tasirin yisti kuma sakamakon haka yana rage yawan barasa.  Tambaya: Menene matsakaicin abv na lager mai haske?
5% a cikin