Here in Australia the mainstream beers such as Tooheys New, VB and XXXX can contain up to 30% fermentables from cane sugar, and have long done so.
ABV has traditionally been up around 5% although dropping a tad in recent years.
I'm visiting Beervana and researching NZ beers. Apart from a Steinlager a few years ago I've never tried Kiwi mainstream beer, and out of curiosity will calibrate my tastebuds with a couple of Lion Reds and DB tap beers equivalent to our VB etc. then get onto the good stuff of course.
It strikes me that mainstreams are mostly around 4% which we would regard as midstrength, but on the other hand NZ is not exactly a sugar growing Mecca. Does this mean that the beers are all-malt and just brewed to 4%, or do they contain locally grown adjuncts in quantity, such as maize?
This is information I can't seem to find anywhere. Cheers.
Edit: and please no smart childish comments along the lines of "it contains cats piss"
Because I know for a fact that the entire World supply is utilised for VB.