I want to know the answer to the following question:
What process can cause beer to have a 55% abv?
All the background I'm provided with is that "Beer ranges from less than 3% alcohol by volume (abv) to around 14% abv, though this strength can be increased to around 20% by re-pitching with champagne yeast, and to 55% abv by the freeze-distilling process.". Is that enough to answer the question?
Answer: yes