Beer

Question 1

how is it made?

Answer 1

fermentation of sugar into alcohol by yeast

Question 2

color (4)

Answer 2

1. golden straw
2. golden
3. reds
4. browns

Question 3

types (10)

Answer 3

1. Ale
2. Bock
3. Draught (Draft)
4. Dry
5. Ice
6. Lager
7. Light
8. Malt
9. Porter
10. Stout

Question 4

ale characteristics (3)

Answer 4

• about 4.5%
• light ale = 50 degrees F
• dark ale = 60 degrees F

Question 5

ale and food

Answer 5

best served with stronger tasting foods

• red meat
• sausage
• fish and chips

Question 6

bock characteristics (4)

Answer 6

• about 6.5%
• heavier than lager
• darkened by high-colored malts
• brewed in winter for drinking in spring

Question 7

extra-potent bock version (2)

Answer 7

• doppelbocks

- more than 7& alcohol

Question 8

Draught (Draft) of Keg Characteristics (3)

Answer 8

• about 3-4%
• lower carbs
• less filling

Question 9

draft and food

Answer 9

• pub food

- all types of snacks

Question 10

Dry characteristics (3)

Answer 10

• about 5.5%
• refers to residual sugar left in a beer following fermentation
• fermented longer so all residual sugar is converted to alcohol

Question 11

dry and food

Answer 11

• pasta

- light meals

Question 12

ice characteristics (1)

Answer 12

about 8%

Question 13

ice and food

Answer 13

• seafood

- poultry

Question 14

Lager characteristics (1)

Answer 14

about 4.2%

Question 15

lager and food

Answer 15

• spicy foods
  
  • pizza
  • mexican
  • indian
• seafood

Question 16

Light characteristics (2)

Answer 16

• about 4% or less

- less than 100 calories

Question 17

light and food

Answer 17

• compliments spicy mexican or italian foods

- combines nicely with appetizers

Question 18

malt characteristics (1)

Answer 18

about 5.5-9%

Question 19

malt and dinner

Answer 19

• serve after dinner

- or as winter warm-up

Question 20

porter characteristics (2)

Answer 20

• about 5%

- characterized by darkness and depth

Question 21

porter and food

Answer 21

• goes with any meat dish

- desserts

Question 22

stout characteristics (2)

Answer 22

• about 4%

- full-bodied and thick

Question 23

stout and food

Answer 23

• shellfish
• hearty stews
• wild game