I had to check wikipedia and I am very much dismay to report that it appears they're discontinuing what some may consider to be the topmost of high gravity malt liquor, 211 Steel Reserve Triple Export (a segment of 211 Steel Reserve)
I have a strong objection to how high the alcohol content of many drinks is these days.
Higher levels of alcohol can disguise bad or cheap processes. For example, these days red wines are often 14% - 14.5% alcohol or even higher and these percentages are pretty universal irrespective of which region of the world they come from. In decades past the equivalent wines would have been only 12% - 12.5%. (Remember, top first growth Bordeaux reds were traditionally 12.5% - it's the extra ageing that makes them great (at least in part) - not the extra alcohol.)
The spirity character of additional alcohol adds extra zest to a poorly made wine. For instance, a few extra percent alcohol can make up for the much shorter maturity (cask) times
that makers allow for wines these days. If anything, we need research to make wines, beers etc. of comparable or even better quality but with even lower alcohol, but there seems precious little interest in that.
In essence, money again trumps health considerations.
No, I'm not a wowser, I've an empty one liter bottle of 56% proof cask-stength single malt Bowmore scotch sitting on a shelf to remind me how nice it was. But that's not the point!
There's a lot of beer these days that's >5% alcohol, so a single beer often has more than one drink.