In order to brew high alcohol beers, three challenges must be addressed. The first is the production of wort with the potential for a high degree of fermentation. The second challenge is producing high gravity wort. The combination of high original gravity with high degree of fermentation gives you the chance of producing the big beers you seek. The third challenge is carrying out the fermentation without problems from unhappy yeast. Brew Your Own’s Technical Editor Ashton Lewis offers tips on brewing and fermenting beers with a high alcohol percentage.