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Q.1
Classic Pairings: A traditional/classic food pairing for a Dry Stout is
Ceviche
Steamed vegetables
Oysters
Polenta
Q.2
Lager yeast generally ...
Takes longer to ferment at cooler temperatures
Produces a ‘clean’ tasting beer (low yeast derived flavors and aromas)
Is described as ‘bottom fermenting’
All of the above
Q.3
How many gallons of beer does a standard ½ barrel US keg hold?
31 gallons
15.5 gallons
5 gallons
50 gallons
Q.4
The character of American hop varietals is generally best described as _______, compared to hop varietals in other regions of the world.
Piney, citrusy, and resinous
Floral, spicy and refined
Earthy, cheesy and fruity
Herbaceous
Q.5
What does IBUs refer to when describing a craft beer?
Type of yeast used.
The style is recognized by the Intercontinental Beer Union.
Bitterness
None of the above
Q.6
How many small breweries are there in the United States as of January 2011?
47
More than 1,700
1,361
More than 2,000
Q.7
U.S. small brewers provide approximately how many full and part-time jobs to the nation’s workforce?
100,000
50,000
25,000 part time, 10,000 full time
Less than 20,000
Q.8
The majority of Americans live within how many miles of a craft brewery?
20 miles
15 miles
10 miles
5 miles
Q.9
A microbrewery is a brewery that produces…
Up to 60,000 barrels of beer annually.
Less than six million barrels of beer a year.
Beer of a certain refined style and elegance.
Less than 15,000 barrels of beer a year with 75% or more of its beer sold off site.
Q.10
George Washington was noted as being quite fond of what style of beer?
Double IPA
Porter
Continental Pilsner
Poor Richard’s Ale
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