According to one site I ran into (https://www.ancient.eu/article/1033/beer-in-ancient-egypt/ https://www.ancient.eu/article/1033/beer-in-ancient-egypt/), Egypti

According to one site I ran into (https://www.ancient.eu/article/1033/beer-in-ancient-egypt/ https://www.ancient.eu/article/1033/beer-in-ancient-egypt/), Egyptian beer was classified by strength or flavor. The typical "everyday" Egyptian beer would be roughly the same as typical sessionable beer today, 3-4%. Higher strength beers definitely existed, particularly for religious festivals or ceremonies. The article unfortunately didn't go into details, but this makes sense to me. It is actually pretty easy to make a strong mead (a more ancient alcoholic beverage than beer, and also present in Egypt) and a few references indicate that Egyptians fortified beer with honey or dates sometimes (which would serve mostly to increase ABV, in addition to adding a little flavor). (https://www.homebrewersassociation.org/zymurgy/pharaoh-ale-brewing-a-replica-of-an-ancient-egyptian-beer/ https://www.homebrewersassociation.org/zymurgy/pharaoh-ale-b...). So they certainly were capable of brewing stronger stuff; I have doubts that they went for the low-intoxicant "session beer" all the time.