Q.1
Which of the following is not considered a "bug" used in wild fermented beer?

Q.2
Contrary to popular belief, _________________ is yeast and NOT bacteria.

Q.3
_______________ is the primary acid in sour beers, along with carbonic acid from dissolved carbon dioxide.

Q.4
Brettanomyces doesn't typically contribute much acidity to beer, unless there is a large amount of ____________ available, which causes the Brettanomyces to produce acetic acid, creating a vinegar-like sourness.

Q.5
A drawback of acidifying beer with Pediococcus is that most strains produce perceivable concentrations of _____________.

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