Q.1
All of the following are widely accepted and distinguished styles of porter, except one. Which is it?
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Q.2
The finishing gravity of a porter should generally be about ____ the original gravity or less.
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Q.3
Porter has its origins in London, which has water that is particularly well suited for brewing porters. London water is high in __________________, which makes the water more alkaline.
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Q.4
Much of the character and nuance of a porter can be lost if it is served very cold. Tradition says it should be enjoyed at cellar temperature, which is ____ to____°F (____ to ____°C)
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Q.5
Most porters should have a color that is mostly brown with a red hue. The color should fall somewhere between ____ and ____ SRM.
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