| Coverage : The Beer Quiz tests your knowledge with regard to Beer.
The Beer Quiz questions are craftily compiled and will enable you to gauge how well you know about Beer, its various brands, and other exciting facts related to it. |
| 1. | A mug of Beer (250 ml) has upto: |
| a. | | 5 Calories |
| b. | | 50 Calories |
| c. | | 500 Calories |
| d. | | 100 Calories
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| 2. | Why are Hops used in the production of Beer? |
| a. | | To enhance toxicity. |
| b. | | To enhance flavoring and aroma. |
| c. | | To change color |
| d. | | None of the above
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| 3. | The wood used to prepare Beer casks comes from: |
| a. | | The Oak Tree |
| b. | | The Whistler Tree |
| c. | | The Pine Tree |
| d. | | The Wine Tree
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| 4. | What does the term Bock refer to? |
| a. | | A pale beer, light-bodied, having a hoppy dry flavor |
| b. | | A dark brown beer, full-bodied, having a strong malty flavor |
| c. | | A light colored beer having no malt or hop |
| d. | | A medium bodied malty beer
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| 5. | Malt used in the preparation of beer is obtained from: |
| a. | | Water |
| b. | | Barley |
| c. | | Chocolate |
| d. | | Eggs
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| 6. | The word ''ABV'' means: |
| a. | | The percentage weight of alcohol per volume of beer |
| b. | | The percentage weight of water per volume of beer |
| c. | | The percentage volume of alcohol per volume of beer |
| d. | | The percentage volume of malt per volume of beer
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| 7. | Which of the following are Bottom-fermenting Beers? |
| a. | | Ale |
| b. | | Stout |
| c. | | Bock |
| d. | | Malt liquor
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| 8. | Which of the following are Ales? |
| a. | | Bock |
| b. | | Alt |
| c. | | Bitter |
| d. | | Pilsner
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| 9. | Which of the following are Lager Beers? |
| a. | | American Light |
| b. | | Doppelbock |
| c. | | Alt |
| d. | | Lambic
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| 10. | The main difference between Ale and Lager Beer is that: |
| a. | | Ale is brewed while Lager is fermented |
| b. | | Ale has more water in it than Lager Beer |
| c. | | Ale contains more alcohol than Lager Beer |
| d. | | Ale yeast yields fruity aroma and flavor while Lager yeast creates smooth clean tasting Beers
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| 11. | The method of checking a Beer's quality is called: |
| a. | | Aging |
| b. | | Brussels lace |
| c. | | Colombian lace |
| d. | | Tanning
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| 12. | Beer can be fermented upto: |
| a. | | 100 Degrees F |
| b. | | 140 Degrees F |
| c. | | 400 Degrees F |
| d. | | 20 Degrees F
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| 13. | A Keg (15 ½ Gallons) of Beer has upto: |
| a. | | 2501 calories |
| b. | | 25,810 calories |
| c. | | 250 calories |
| d. | | 10,956 calories
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| 14. | The process of aging Beer in Oak casks began in: |
| a. | | USA |
| b. | | Canada |
| c. | | France |
| d. | | Belgium
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| 15. | The four basic ingredients used to prepare Beer are Water, Hops, _______, and _______. |
| a. | | Rice |
| b. | | Malt |
| c. | | Yeast |
| d. | | Sugar |
| e. | | Meat
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