§ Captain W. BENNasked the Minister of Food the average alcoholic strength, measured in proof spirit, of beer, 1,044 degrees specific gravity, in Great Britain, and 1,051 degrees specific gravity, in Ireland, of cider, perry, claret, burgundy, sherry, champagne, and port, and also of whisky, rum and gin at the strengths authorised by the Central Control Board (Liquor Traffic)?
§ Mr. McCURDYThe alcoholic strengths of beer and other fermented liquors vary with the extent to which fermentation has been carried. The 2027W averages may, however, be put approximately as follow:—
— Average alcoholic strength, measured in proof spirit. Beer, specific gravity 1044° (Great Britain). 8 per cent. Beer, specific gravity 1051° (Ireland). 9 per cent. Cider 7 per cent. Perry, not usually made for sale—no records available. — Claret 18 per cent. Burgundy 22 per cent. Sherry (one variety) 29 per cent. Sherry (another variety) 35 per cent. Port 36 per cent. Champagne (estimated; no record of any actual test). 18 per cent. Whisky 50 per cent. as a minimum to 70 per cent. as a maximum. Rum Gin