Surely a 22% beer would have to be fortified! Or perhaps we Americans have bred an industrial-strength yeast?

In my undergraduate days in California (1950s) we used, on special occasions, to afford a wonderfully strong brew from Australia called Ballarat Ale. I think it was 13% alcohol. It seems to be extinct, tho Google reveals that brewing is still done in Ballarat.

ObTopic: In the American bars of my limited experience, the bartender may thank you for bringing your empty back to the bar, but will not refill it; you always get a fresh glass.