Meade Ale was brewed in the Middle Ages and before, using malted grain sugars and honey. We have no way of knowing what the % of Alcohol By Volume was of these beverages. That would depend on the amount of sugars available to the brewer (ISG or Initial Specific Gravity of the Wort) and the alcohol tolerance of the yeast being used.

In today’s terms, we can brew a meade ale that finishes from roughly 4 to 10% in conjunction with most common ale gravities — or produce a barleywine-like meade ale using high-tolerance yeast that finishes from roughly 10 to 13 % ABV.