Does alcohol content in beer go up if allowed to ferment longer before bottling?

Yes, if beer is allowed to ferment for a longer period, the alcohol content can increase. During fermentation, yeast converts sugars into alcohol and carbon dioxide, so a longer fermentation allows more sugars to be converted. However, there is a limit; if fermentation continues too long, the yeast may become less effective or die off, which can halt the process. Therefore, while extended fermentation can raise alcohol levels, it must be carefully managed to avoid negative effects on flavor and yeast viability.