Q1. ________ is the separation of the wort from grains followed by boiling.

1. Mashing
2. Lautering
3. Milling
4. Whirlpooling

ANSWER: B. Lautering

• Explanation – Milling is the process of cracking the grain that the brewer selects for each batch of beer. The grain is milled to help it to absorb the water it will be blended with, allowing the water to extract sugars from the malt. The process of turning finely ground malt, or grist, into a sweetened liquid is known as mashing. Lautering is the process of separating the wort from the grains and then boiling it. Whirlpooling is the process of separating solid particles from wort or clarifying hopped wort that has settled in a container.

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Q2. The alcohol content in wine ranges from?

1. 2-4% (v/v)
2. 4-8% (v/v)
3. 9-16% (v/v)
4. 18-26% (v/v)

ANSWER: C. 9-16% (v/v)

• Explanation: Wine is manufactured by fermenting fruits such as grapes, apples, and peaches. Sugar, acids, enzymes, water, and other nutrients are not added to apricots, pomegranates, or other fruits. Fermentation uses a variety of yeasts, including Saccharomyces spp., Pichia spp., Stellata spp., and some lactic acid bacteria. Fermentation takes longer than in beer, and fermented wine is usually matured (months to years) to produce ideal sensory characteristics. Wine contains between 9 and 16 percent alcohol by volume (v/v).

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Q3. ________ is an alcoholic beverage made from the fermented juice of apples.

1. Cider
2. Perry
3. Beer
4. Table wine

ANSWER: A. Cider

• Explanation – Cider is an alcoholic beverage prepared from apple juice that has been fermented. Cider is extensively available in the United Kingdom, particularly in the West Country. Cider can be made with the juice of any apple variety, but cider apples are the best. Perry is an alcoholic beverage prepared from fermented pears, much too cider.

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Q4. The alcohol level in beer is in the range of 4-8%.

1. 2-4%.
2. 4-8%.
3. 8-10%.
4. 10-12%.

ANSWER –  B. 4-8%.

• Explanation: Beer is the third most popular beverage on the planet. Beer is made by fermenting wort (a soluble liquid made from barley malt breakdown, rice, or wheat) with suitable yeast to achieve an alcohol content of 4–8%. Beer is distinguished by its effervescence, or foam, which is formed by carbon dioxide and bitterness in addition to its alcohol content. Hops (Humulus lupulus) solids (- iso -acids and other polyphenols) give bitterness and perfume to beer.

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Q5. _______ is a class of alcoholic beverages that are unsweetened and produced by distillation of fermented base.

1. Rum
2. Spirits
3. Arrack
4. Whisky

ANSWER:  B. Spirits

• Explanation: Spirit is a type of alcoholic beverage that is manufactured by distilling a fermented base. It is unsweetened. Molasses (a by-product of the sugar industry), fruit juices, cereal extract, or a combination of many fermentable substrates may be used as the fermented basis. Spirits are distinguished by their greater alcohol level, which can reach up to 20%. Distillation raises the concentration of alcohol while lowering the level of congeners.

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