Even high strength beer and wine do not have enough ABV% to prevent microbial growth. There is likely a continuum of greater inhibition as ABV levels rise, but anything lower than 20% or so runs the risk of potential microbial growth (i.e., "Corked" wine, sour beer, etc.). There's a reason that schnapps and other liqueurs are bottled at ~40 proof, anything lower and you run the risk of mold growth.