Divyanshu67/squad_v2 huggingface dataset:
Beer

Cask-conditioned ales (or cask ales) are unfiltered and unpasteurised beers. These beers are termed "real ale" by the CAMRA organisation. Typically, when a cask arrives in a pub, it is placed horizontally on a frame called a "stillage" which is designed to hold it steady and at the right angle, and then allowed to cool to cellar temperature (typically between 11–13 °C or 52–55 °F), before being tapped and vented—a tap is driven through a (usually rubber) bung at the bottom of one end, and a hard spile or other implement is used to open a hole in the side of the cask, which is now uppermost. The act of stillaging and then venting a beer in this manner typically disturbs all the sediment, so it must be left for a suitable period to "drop" (clear) again, as well as to fully condition—this period can take anywhere from several hours to several days. At this point the beer is ready to sell, either being pulled through a beer line with a hand pump, or simply being "gravity-fed" directly into the glass.

Question: What would you call a beer that has not been filtered or pasteurized?
Answer: Cask-conditioned ales

Question: What would you call a frame that holds the cask of beer horizontally when it arrives at the pub?
Answer: stillage

Question: What temperature are cask ales stored at before being tapped?
Answer: 52–55 °F

Question: How long does it take for sediment to settle and clear after a cask ale has been tapped?
Answer: from several hours to several days

Question: What tool is used to pull beer from a cask to serve?
Answer: a hand pump

Question: What are cask ales termed by the CARMA organisation?

Question: What cools at a temperature of 11-13 degrees F?

Question: What cools at a temperature of 52-55 degrees C?

Question: What takes beer several hours to do after being tapped and vented?
Beer

Beer contains ethyl alcohol, the same chemical that is present in wine and distilled spirits and as such, beer consumption has short-term psychological and physiological effects on the user. Different concentrations of alcohol in the human body have different effects on a person. The effects of alcohol depend on the amount an individual has drunk, the percentage of alcohol in the beer and the timespan that the consumption took place, the amount of food eaten and whether an individual has taken other prescription, over-the-counter or street drugs, among other factors. Drinking enough to cause a blood alcohol concentration (BAC) of 0.03%-0.12% typically causes an overall improvement in mood and possible euphoria, increased self-confidence and sociability, decreased anxiety, a flushed, red appearance in the face and impaired judgment and fine muscle coordination. A BAC of 0.09% to 0.25% causes lethargy, sedation, balance problems and blurred vision. A BAC from 0.18% to 0.30% causes profound confusion, impaired speech (e.g., slurred speech), staggering, dizziness and vomiting. A BAC from 0.25% to 0.40% causes stupor, unconsciousness, anterograde amnesia, vomiting (death may occur due to inhalation of vomit (pulmonary aspiration) while unconscious and respiratory depression (potentially life-threatening). A BAC from 0.35% to 0.80% causes a coma (unconsciousness), life-threatening respiratory depression and possibly fatal alcohol poisoning. As with all alcoholic drinks, drinking while driving, operating an aircraft or heavy machinery increases the risk of an accident; many countries have penalties against drunk driving.

Question: What type of alcohol is found in beer?
Answer: ethyl alcohol

Question: How is alcohol measured in the human body?
Answer: blood alcohol concentration

Question: What type of alcohol is found in wine and distilled spirits?
Answer: ethyl alcohol

Question: What is it called when someone dies from inhaling vomit?
Answer: pulmonary aspiration

Question: What could be caused by a 0.80% Blood alcohol content in a human?
Answer: fatal alcohol poisoning

Question: What does ethyl alcohol contain?

Question: What does ABC stand for?

Question: What does a BAC of 0.3% - 1.2% typically causes what?

Question: What does an ABC of 0.09% to 0.25% cause?

Question: What does an ABC of .35% to 0.80% cause?
Beer

Beer is sold in bottles and cans; it may also be available on draught, particularly in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above. Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, and pub games such as bar billiards.

Question: What types of containers is beer generally sold in?
Answer: bottles and cans

Question: In addition to bottles and cans, How is beer often sold in bars?
Answer: draught

Question: In general, what is usually the alcohol content in most beer?
Answer: around 4% to 6%

Question: What festivals are a social tradition in many beer drinking countries?
Answer: beer festivals,

Question: What is a pub game that is popular in many beer drinking nations?
Answer: bar billiards

Question: What is the alcohol content in all beer?

Question: What is the highest percentage of alcohol in beer available?

Question: What is the most popular pub game?

Question: How many brewing companies are there?

Question: What is the strength of beer in pubs?

Question: Where is beer in bottles and cans most commonly sold?

Question: The strength of what varies between 0.4% and 50%

Question: What activities are common with beer festivals?
Beer

Beer is composed mostly of water. Regions have water with different mineral components; as a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character. For example, Dublin has hard water well-suited to making stout, such as Guinness; while the Plzeň Region has soft water well-suited to making Pilsner (pale lager), such as Pilsner Urquell. The waters of Burton in England contain gypsum, which benefits making pale ale to such a degree that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation.

Question: What is the main ingredient in beer?
Answer: water

Question: What type of water is good for making stout beer, like Guinness?
Answer: hard water

Question: What type of water is best for making pale lager?
Answer: soft water

Question: What is the process called when gypsum is added to water?
Answer: Burtonisation

Question: What type of beer benefits most from water that contains gypsum?
Answer: pale ale

Question: What is composed of mostly beer?

Question: What kind of beer is Dublin's soft water well-suited to make?

Question: What kind of beer is the Plzen Region's hard water well-suited to make?

Question: What kind of beer is the Urquell waters in England ideal for?
Beer

In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity law), perhaps the oldest food-quality regulation still in use in the 21st century, according to which the only allowed ingredients of beer are water, hops and barley-malt. Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results.

Question: In what year did William IV adopt a purity law pertaining to beer?
Answer: 1516

Question: What was the title of William IV in 1516?
Answer: Duke of Bavaria

Question: What was the name of the purity law that regulated beer in 1516, and is still in use today?
Answer: Reinheitsgebot

Question: Aside from water and hops, what is the only other ingredient allowed in beer?
Answer: barley-malt

Question: Who was the Duke of Bavaria in 1516?
Answer: William IV

Question: In 1517 William IV adopted which law pertaining to beer?

Question: What law stated that only ingredients in beer were to be water, hops and corn?

Question: The development of thermometers was the main factor that changed brewing by allowing what?

Question: What was the name of the purity law that reulated beer in 1500?

Question: What was adopted in 1615?

Question: What did William VI adopt?

Question: What is the oldest food-quality law in use in the 19th century?

Question: What did the development of hyrdrothermometers change?
Beer

Hops contain several characteristics that brewers desire in beer. Hops contribute a bitterness that balances the sweetness of the malt; the bitterness of beers is measured on the International Bitterness Units scale. Hops contribute floral, citrus, and herbal aromas and flavours to beer. Hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms and aids in "head retention", the length of time that a foamy head created by carbonation will last. The acidity of hops is a preservative.

Question: What is the main cause for the bitterness in beer?
Answer: Hops

Question: What is the main goals for the sweetness of beer?
Answer: malt

Question: How is the bitterness in most beers generally measured?
Answer: the International Bitterness Units scale

Question: The acidity of what ingredient acts as a preservative in beer?
Answer: hops

Question: What do you call the length of time that foam is on top of beer because of carbonation?
Answer: head retention

Question: What does beer contain that brewers desire in hops?

Question: What is measured by the Bitterness International Units scale?

Question: What is retention head?

Question: What type of effect do floral hops have?
Beer

The first step, where the wort is prepared by mixing the starch source (normally malted barley) with hot water, is known as "mashing". Hot water (known as "liquor" in brewing terms) is mixed with crushed malt or malts (known as "grist") in a mash tun. The mashing process takes around 1 to 2 hours, during which the starches are converted to sugars, and then the sweet wort is drained off the grains. The grains are now washed in a process known as "sparging". This washing allows the brewer to gather as much of the fermentable liquid from the grains as possible. The process of filtering the spent grain from the wort and sparge water is called wort separation. The traditional process for wort separation is lautering, in which the grain bed itself serves as the filter medium. Some modern breweries prefer the use of filter frames which allow a more finely ground grist.

Question: What is the first step of brewing when malted barley is mixed with hot water?
Answer: mashing

Question: How is hot water referred to by brewers?
Answer: liquor

Question: How long does the mashing step in the brewing process last?
Answer: 1 to 2 hours

Question: In brewing, what do starches become during the mashing process?
Answer: sugars

Question: What is it called when used grain is separated in the brewing process?
Answer: wort separation

Question: The 2nd step where maltd barley is mixed with hot water is known as what?

Question: How long does the mashing process where the sweet wort is drained off the grains last?

Question: During the sparging process what do startches turn into?

Question: The modern process of wort separation called lautering uses what as the filter medium?

Question: What process takes 12 hours?

Question: What does sparging convert starches into?

Question: What does wort separation filters barley from?

Question: What is the modern process for wort separation called?
Beer

The basic ingredients of beer are water; a starch source, such as malted barley, able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide); a brewer's yeast to produce the fermentation; and a flavouring such as hops. A mixture of starch sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often being termed an adjunct, especially when used as a lower-cost substitute for malted barley. Less widely used starch sources include millet, sorghum and cassava root in Africa, and potato in Brazil, and agave in Mexico, among others. The amount of each starch source in a beer recipe is collectively called the grain bill.

Question: What causes fermentation during the brewing process when making a beer?
Answer: yeast

Question: Which ingredient gives beer its flavor?
Answer: hops

Question: What vegetable is sometimes used as a grain source for beer in Brazil?
Answer: potato

Question: What is a popular grain source for brewing beer in Mexico?
Answer: agave

Question: In a recipe, what would you call the list of each source of starch in beer?
Answer: the grain bill

Question: What are several widely used starch sources that are used and found in various countries?

Question: What is the bill grain?

Question: What are the basic ingredients of water?

Question: What does starch turn into when fermented in addition to carbon?
Beer

The first historical mention of the use of hops in beer was from 822 AD in monastery rules written by Adalhard the Elder, also known as Adalard of Corbie, though the date normally given for widespread cultivation of hops for use in beer is the thirteenth century. Before the thirteenth century, and until the sixteenth century, during which hops took over as the dominant flavouring, beer was flavoured with other plants; for instance, grains of paradise or alehoof. Combinations of various aromatic herbs, berries, and even ingredients like wormwood would be combined into a mixture known as gruit and used as hops are now used. Some beers today, such as Fraoch' by the Scottish Heather Ales company and Cervoise Lancelot by the French Brasserie-Lancelot company, use plants other than hops for flavouring.

Question: In what year were hops first known to be used in beer?
Answer: 822 AD

Question: What name was Adalhard the Elder also known as in 822 AD?
Answer: Adalard of Corbie

Question: In which century were hops first widely cultivated for making beer?
Answer: the thirteenth century

Question: In which century did hops become the most popular flavoring for beer?
Answer: the sixteenth century

Question: What would you call a mixture of ingredients used for brewing before the 16th century?
Answer: gruit

Question: What was first mentioned in 282 AD?

Question: What did Elder the Adalhard write?

Question: What else was Elder the Adalhard known as?

Question: What does Heather Scottish Ales use in place of hops?

Question: What does Lancelot Cervoise have in place of hops?
Beer

Stout and porter are dark beers made using roasted malts or roast barley, and typically brewed with slow fermenting yeast. There are a number of variations including Baltic porter, dry stout, and Imperial stout. The name Porter was first used in 1721 to describe a dark brown beer popular with the street and river porters of London. This same beer later also became known as stout, though the word stout had been used as early as 1677. The history and development of stout and porter are intertwined.

Question: In what year was the name Porter first used for a dark beer?
Answer: 1721

Question: In what year was the name stout first used to describe a dark beer?
Answer: 1677

Question: What do you call a dark beer that is brewed with roasted malts or barley?
Answer: Stout and porter

Question: What type of yeast is used to make stout and porter beers?
Answer: slow fermenting yeast

Question: In what country was Porter beer popular in 1721?
Answer: London

Question: What name was first used in 1712?

Question: What name was used as early as 1767?

Question: What are made with slow fermenting malts?

Question: What is Imperial porter a type of?
Beer

Many beers are sold in cans, though there is considerable variation in the proportion between different countries. In Sweden in 2001, 63.9% of beer was sold in cans. People either drink from the can or pour the beer into a glass. A technology developed by Crown Holdings for the 2010 FIFA World Cup is the 'full aperture' can, so named because the entire lid is removed during the opening process, turning the can into a drinking cup. Cans protect the beer from light (thereby preventing "skunked" beer) and have a seal less prone to leaking over time than bottles. Cans were initially viewed as a technological breakthrough for maintaining the quality of a beer, then became commonly associated with less expensive, mass-produced beers, even though the quality of storage in cans is much like bottles. Plastic (PET) bottles are used by some breweries.

Question: What percentage of beer was sold in cans in Sweden in 2001?
Answer: 63.9%

Question: What company first created the full aperture can for beer?
Answer: Crown Holdings

Question: In what year did Crown holdings create a can with a removable lid for beer?
Answer: 2010

Question: What is it called when light damages beer that is not in a can?
Answer: "skunked" beer

Question: What were cans originally believed to maintain in beer?
Answer: quality

Question: How much beer was sold in cans in Sweden during the year 2010?

Question: What technology was developed by Crown Holdings in 2001?

Question: What does PET stand for?

Question: What major sporting event was held in 2001?
Beer

The product claimed to be the strongest beer made is Schorschbräu's 2011 Schorschbock 57 with 57,5%. It was preceded by The End of History, a 55% Belgian ale, made by BrewDog in 2010. The same company had previously made Sink The Bismarck!, a 41% abv IPA, and Tactical Nuclear Penguin, a 32% abv Imperial stout. Each of these beers are made using the eisbock method of fractional freezing, in which a strong ale is partially frozen and the ice is repeatedly removed, until the desired strength is reached, a process that may class the product as spirits rather than beer. The German brewery Schorschbräu's Schorschbock, a 31% abv eisbock, and Hair of the Dog's Dave, a 29% abv barley wine made in 1994, used the same fractional freezing method. A 60% abv blend of beer with whiskey was jokingly claimed as the strongest beer by a Dutch brewery in July 2010.

Question: How much alcohol is in Schorschbock 57?
Answer: 57,5%

Question: How much alcohol was in The End of History beer?
Answer: 55%

Question: What company made The End of History beer in 2010?
Answer: BrewDog

Question: What is a strong ale called when it is frozen partially, and then the ice is removed again and again?
Answer: fractional freezing

Question: How much alcohol was contained in the beer Sink The Bismarck?
Answer: 41%

Question: What beer with a 57.5% abv was made in 2010?

Question: What beer with a 55% abv was made in 2011?

Question: When was the 31% Hair of the Dog's Dave made?

Question: What 60% abv combination was made in a Dutch brewery in 2011?
Beer

Most beers are cleared of yeast by filtering when packaged in bottles and cans. However, bottle conditioned beers retain some yeast—either by being unfiltered, or by being filtered and then reseeded with fresh yeast. It is usually recommended that the beer be poured slowly, leaving any yeast sediment at the bottom of the bottle. However, some drinkers prefer to pour in the yeast; this practice is customary with wheat beers. Typically, when serving a hefeweizen wheat beer, 90% of the contents are poured, and the remainder is swirled to suspend the sediment before pouring it into the glass. Alternatively, the bottle may be inverted prior to opening. Glass bottles are always used for bottle conditioned beers.

Question: What kind of containers are used for bottle conditioned beers?
Answer: Glass bottles

Question: What do bottle conditioned beers contain that most fears do not?
Answer: yeast

Question: What ingredient is filtered out of most beers when it is packaged in bottles and cans?
Answer: yeast

Question: What are the recommendations for pouring bottle conditioned beers?
Answer: slowly

Question: What type of bottle conditioned beer is customarily poured with the yeast in it?
Answer: wheat beers

Question: Filtering clears all beers of what?

Question: Where is yeast left when serving a hefeweizen wheet beer?

Question: What happens to 9% of the contents of a hefeweizen?
Beer

It is considered that overeating and lack of muscle tone is the main cause of a beer belly, rather than beer consumption. A 2004 study, however, found a link between binge drinking and a beer belly. But with most overconsumption, it is more a problem of improper exercise and overconsumption of carbohydrates than the product itself. Several diet books quote beer as having an undesirably high glycemic index of 110, the same as maltose; however, the maltose in beer undergoes metabolism by yeast during fermentation so that beer consists mostly of water, hop oils and only trace amounts of sugars, including maltose.

Question: In addition to a lack of muscle tone, what is believed to be the main cause of the beer belly?
Answer: overeating

Question: What condition was attributed to binge drinking in a 2004 study?
Answer: beer belly

Question: What is believed to be the glycemic index in beer?
Answer: 110

Question: What is the glycemic index in maltose?
Answer: 110

Question: What is caused by overeating and drinking beer?

Question: What did a 2400 study find a link between?

Question: Some books quote a glycemic index of 114 for what?
Beer

Around the world, there are many traditional and ancient starch-based drinks classed as beer. In Africa, there are various ethnic beers made from sorghum or millet, such as Oshikundu in Namibia and Tella in Ethiopia. Kyrgyzstan also has a beer made from millet; it is a low alcohol, somewhat porridge-like drink called "Bozo". Bhutan, Nepal, Tibet and Sikkim also use millet in Chhaang, a popular semi-fermented rice/millet drink in the eastern Himalayas. Further east in China are found Huangjiu and Choujiu—traditional rice-based beverages related to beer.

Question: What type of starch is used to make the beer Oshikundu?
Answer: sorghum or millet

Question: In what country is the beer Oshikundu produced?
Answer: Namibia

Question: In what country is the beer Tella produced? 
Answer: Ethiopia

Question: What is the name of the millet based porridge like beer made in Kyrgystan?
Answer: Bozo

Question: What is a beer-like beverage in China that is made with rice?
Answer: Choujiu

Question: What are various beers made from in Ethiopia?

Question: What is a popular beverage in the far eastern Himalayas?

Question: Where is the rice based Oshikundu found?
Beer

The earliest known chemical evidence of barley beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran. Some of the earliest Sumerian writings contain references to beer; examples include a prayer to the goddess Ninkasi, known as "The Hymn to Ninkasi", which served as both a prayer as well as a method of remembering the recipe for beer in a culture with few literate people, and the ancient advice (Fill your belly. Day and night make merry) to Gilgamesh, recorded in the Epic of Gilgamesh, by the ale-wife Siduri may, at least in part, have referred to the consumption of beer. The Ebla tablets, discovered in 1974 in Ebla, Syria, show that beer was produced in the city in 2500 BC. A fermented beverage using rice and fruit was made in China around 7000 BC. Unlike sake, mould was not used to saccharify the rice (amylolytic fermentation); the rice was probably prepared for fermentation by mastication or malting.

Question: When does evidence show the earliest known barley beer was produced?
Answer: circa 3500–3100 BC

Question: In what country was the earliest chemical evidence of barley beer found?
Answer: Iran

Question: What country are the Zargos Mountains located in?
Answer: Iran

Question: What year were the elbow tablet first discovered?
Answer: 1974

Question: What ingredient is used for amylotytic fermentation in sake?
Answer: mould

Question: When does evidence show the earliest known beer was produced?

Question: What mountains are located in eastern Iran?

Question: What tablets were discovered in Syria in 1970?

Question: Sake, made with rice and fruit, was produced in China around which year?

Question: Which kind of beer used mould in the process?

Question: What dates to circa 3500-1300 BC?

Question: What site was the earliest known chemical evidence of barley beer found on in the Iran Mountains?

Question: What did The Hymn to Gilgamesh serve as?

Question: What may the Epic of Ninkasi have referred to?

Question: What was discovered in 1947?
Beer

The sweet wort collected from sparging is put into a kettle, or "copper" (so called because these vessels were traditionally made from copper), and boiled, usually for about one hour. During boiling, water in the wort evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the starch sources in the beer. Boiling also destroys any remaining enzymes left over from the mashing stage. Hops are added during boiling as a source of bitterness, flavour and aroma. Hops may be added at more than one point during the boil. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavour and aroma remains in the beer.

Question: What is a kettle called that is used to boil sweet wort after sparging?
Answer: copper

Question: How long is sweet wort boiled for after sparging?
Answer: about one hour

Question: What does boiling sweet wort destroy?
Answer: enzymes

Question: What affect do hops have in brewing when they brew for a long time?
Answer: bitterness

Question: Where is the sparge collected from wort put into?

Question: When does water in the sugar evaporate?

Question: During what process is the remaining sugar destroyed?

Question: During what stage can starch sources be added at more than one point?

Question: What increases the longer the starches are boiled?
Beer

The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Malting grain produces enzymes that convert starches in the grain into fermentable sugars. Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers.

Question: What is generally used as starch in most beer?
Answer: malted grain

Question: How does grain become malted?
Answer: by soaking it in water

Question: What kind of container is partially germinated grain dried in?
Answer: a kiln

Question: What happens to grain when it is soaked in water?
Answer: germination

Question: What does a grains starch become after an is malted?
Answer: fermentable sugars

Question: What material does the flavour source in beer provide?

Question: What is the most common enzyme source used in beer?

Question: What is malted by soaking it in a kiln?

Question: What do different roasting sugars produce?
Beer

The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. More than 133 billion litres (35 billion gallons) are sold per year—producing total global revenues of $294.5 billion (£147.7 billion) in 2006. The history of breweries has been one of absorbing smaller breweries in order to ensure economy of scale. In 2002 South African Breweries bought the North American Miller Brewing Company to found SABMiller, becoming the second largest brewery, after North American Anheuser-Bush. In 2004 the Belgian Interbrew was the third largest brewery by volume and the Brazilian AmBev was the fifth largest. They merged into InBev, becoming the largest brewery. In 2007, SABMiller surpassed InBev and Anheuser-Bush when it acquired Royal Grolsch, brewer of Dutch premium beer brand Grolsch in 2007. In 2008, InBev (the second-largest) bought Anheuser-Busch (the third largest), the new Anheuser-Busch InBev company became again the largest brewer in the world. As of 2015[update] AB InBev is the largest brewery, with SABMiller second, and Heineken International third.

Question: How many liters of beer are bought and sold every year?
Answer: More than 133 billion

Question: How much revenue did beer bring in in 2006?
Answer: $294.5 billion

Question: What year was the brewing Company SABMiller founded?
Answer: 2002

Question: What company acquired the Anheuser-Busch brewing Company in 2008?
Answer: InBev

Question: What was the largest brewing company in the world in 2015?
Answer: AB InBev

Question: What is sold in the amount of 53 billion gallons per year?

Question: What year did global revenues of $147.7 occur?

Question: What brewery did the North American Miller Brewing Company buy in 2002?

Question: What brewery followed SABMiller as the second largest in 2002?

Question: Which brewery followed Heineken International as the second largest in 2015?
Beer

Beer ranges from less than 3% alcohol by volume (abv) to around 14% abv, though this strength can be increased to around 20% by re-pitching with champagne yeast, and to 55% abv by the freeze-distilling process. The alcohol content of beer varies by local practice or beer style. The pale lagers that most consumers are familiar with fall in the range of 4–6%, with a typical abv of 5%. The customary strength of British ales is quite low, with many session beers being around 4% abv. Some beers, such as table beer are of such low alcohol content (1%–4%) that they are served instead of soft drinks in some schools.

Question: What does abv stand for?
Answer: alcohol by volume

Question: What process can cause beer to have a 55% abv?
Answer: freeze-distilling

Question: What is the typical alcohol content of a pale logger?
Answer: 5%

Question: What type of low alcohol beer is sometimes served in school?
Answer: table beer

Question: What percentage of alcohol by volume does beer achieve when it is re-pitched with champagne yeast?
Answer: around 20%

Question: What does avb stand for?

Question: What ranges from 3% to 6%?

Question: What drink ranges from 3% to 5% abv?

Question: Where are British ales served instead of soft drinks?

Question: What process achieves a 14% abv?
Beer

In many societies, beer is the most popular alcoholic drink. Various social traditions and activities are associated with beer drinking, such as playing cards, darts, or other pub games; attending beer festivals; engaging in zythology (the study of beer); visiting a series of pubs in one evening; visiting breweries; beer-oriented tourism; or rating beer. Drinking games, such as beer pong, are also popular. A relatively new profession is that of the beer sommelier, who informs restaurant patrons about beers and food pairings.

Question: What is the term used for the study of beer?
Answer: zythology

Question: What is a professional called at a restaurant who advises customers about beer and food pairs?
Answer: beer sommelier

Question: What is a popular drinking game where beer is often considered?
Answer: beer pong

Question: What is the most popular alcoholic drink in most societies?
Answer: beer

Question: What is the most popular drink in society?

Question: What new profession deals with food?

Question: What is the study of beer and food called?
Beer

Beer is the world's most widely consumed and likely the oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. The production of beer is called brewing, which involves the fermentation of starches, mainly derived from cereal grains—most commonly malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The fermentation process causes a natural carbonation effect which is often removed during processing, and replaced with forced carbonation. Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.

Question: What is most popular alcoholic drink in the world?
Answer: Beer

Question: What is believed to be the oldest alcoholic drinking the world?
Answer: Beer

Question: What is the term used to describe the making beer?
Answer: brewing

Question: What brewing process naturally carbonates beer?
Answer: fermentation

Question: What prayer did people use in Mesopotamia to remember a beer recipe?
Answer: The Hymn to Ninkasi

Question: What is the oldest drink in the world?

Question: What is all beer flavoured with?

Question: What starch is always used in the fermentation process?

Question: What is the prayer in the Code of Hammurabi?

Question: Who is the world's goddess of beer?

Question: What two drinks follow beer as the most popular?

Question: What involves the fermentation of hops?

Question: What types of cereal grains is beer flavored with?

Question: What did the Code of Ninkasi include?

Question: What is The Hymn to Haammurabi?
Beer

Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, and it was mainly brewed on a domestic scale. The product that the early Europeans drank might not be recognised as beer by most people today. Alongside the basic starch source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs. What they did not contain was hops, as that was a later addition, first mentioned in Europe around 822 by a Carolingian Abbot and again in 1067 by Abbess Hildegard of Bingen.

Question: What year were hops first believed to be added to beer?
Answer: 822

Question: On what continent were hops first added to beer?
Answer: Europe

Question: What was a Carolingian Abbot credited for adding to beer in 822?
Answer: hops

Question: Who was believed to have added hops to beer in 1067?
Answer: Abbess Hildegard

Question: Where did Abbess Hildegard live?
Answer: Bingen

Question: What was a Carolingian Abbot credited for adding to beer in 1067?

Question: In which year did the Germanic and Celtic tribes add hops to beer?

Question: What town first added hops to beer?

Question: In addition to hops, what did the early European beers contain?

Question: In 822 what did Abbess Hilegard add to beer?

Question: What was spread through Europe as far back as 1067 BC?

Question: What was first added around 282?

Question: Who first mentioned hops in 282?

Question: Who was the second to mention hops in 1076?
Beer

The word ale comes from Old English ealu (plural ealoþ), in turn from Proto-Germanic *alu (plural *aluþ), ultimately from the Proto-Indo-European base *h₂elut-, which holds connotations of "sorcery, magic, possession, intoxication". The word beer comes from Old English bēor, from Proto-Germanic *beuzą, probably from Proto-Indo-European *bʰeusóm, originally "brewer's yeast, beer dregs", although other theories have been provided connecting the word with Old English bēow, "barley", or Latin bibere, "to drink". On the currency of two words for the same thing in the Germanic languages, the 12th-century Old Icelandic poem Alvíssmál says, "Ale it is called among men, but among the gods, beer."

Question: What is the origin of the word ale?
Answer: Old English ealu

Question: What is the origin of the word beer?
Answer: Old English bēor

Question: What word means to drink in Latin?
Answer: bibere

Question: What 12th century poet once wrote "Ale it is called among men, but among the gods, beer."?
Answer: Alvíssmál

Question: What is the plural of the word ale?

Question: What does the word alu hold connotations of?

Question: What does the 12th-Century Old Germanic poem Alvissmal say?

Question: What is the Latin word for barley?
Beer

 The strength of beers has climbed during the later years of the 20th century. Vetter 33, a 10.5% abv (33 degrees Plato, hence Vetter "33") doppelbock, was listed in the 1994 Guinness Book of World Records as the strongest beer at that time, though Samichlaus, by the Swiss brewer Hürlimann, had also been listed by the Guinness Book of World Records as the strongest at 14% abv. Since then, some brewers have used champagne yeasts to increase the alcohol content of their beers. Samuel Adams reached 20% abv with Millennium, and then surpassed that amount to 25.6% abv with Utopias. The strongest beer brewed in Britain was Baz's Super Brew by Parish Brewery, a 23% abv beer. In September 2011, the Scottish brewery BrewDog produced Ghost Deer, which, at 28%, they claim to be the world's strongest beer produced by fermentation alone.

Question: How much alcohol is contained in the beer Vetter 33?
Answer: 10.5%

Question: What was the strongest beer in 1994 according to the Guinness Book of World Records?
Answer: Vetter 33

Question: What brewing company produced the beer Millennium?
Answer: Samuel Adams

Question: What year did the brewing company BrewDog start producing a beer called Ghost Deer?
Answer: 2011

Question: What do brewing companies sometimes use to give more alcohol content to their beer?
Answer: champagne yeasts

Question: What beer has a 10.5% volume by alcohol?

Question: What was the strongest beer in the 1949 Guinness Book of World Records?

Question: What percentage abv did Adams Samuel first reach by using champagne yeasts?

Question: What was the abv of Utopias that was brewed in Britain?

Question: What was produced in September of 2001?
Beer

Draught beer's environmental impact can be 68% lower than bottled beer due to packaging differences. A life cycle study of one beer brand, including grain production, brewing, bottling, distribution and waste management, shows that the CO2 emissions from a 6-pack of micro-brew beer is about 3 kilograms (6.6 pounds). The loss of natural habitat potential from the 6-pack of micro-brew beer is estimated to be 2.5 square meters (26 square feet). Downstream emissions from distribution, retail, storage and disposal of waste can be over 45% of a bottled micro-brew beer's CO2 emissions. Where legal, the use of a refillable jug, reusable bottle or other reusable containers to transport draught beer from a store or a bar, rather than buying pre-bottled beer, can reduce the environmental impact of beer consumption.

Question: What beer is better for the environment than bottled beer?
Answer: Draught beer's

Question: How many pounds of CO2 emissions are attributed to just one sixpack of microbrew?
Answer: 6.6

Question: What type of container can be used to transport draft beer, and is better for the environment that a bottle?
Answer: a refillable jug

Question: How much habitat is damaged from just one sixpack of microbrew?
Answer: 2.5 square meters

Question: How many square feet is 2.5 square meters?
Answer: 26

Question: What beer is better for the environment than draught beer?

Question: What produces about 6.6 kilograms of CO2 emissions?

Question: What can cause a loss of 2.5 square feet of natural habitat?

Question: What can buying bottled beer reduce?
Beer

Drinking chilled beer began with the development of artificial refrigeration and by the 1870s, was spread in those countries that concentrated on brewing pale lager. Chilling beer makes it more refreshing, though below 15.5 °C the chilling starts to reduce taste awareness and reduces it significantly below 10 °C (50 °F). Beer served unchilled—either cool or at room temperature, reveal more of their flavours. Cask Marque, a non-profit UK beer organisation, has set a temperature standard range of 12°–14 °C (53°–57 °F) for cask ales to be served.

Question: What technology support the drinking of chilled beer?
Answer: artificial refrigeration

Question: At what cool temperature is a beers flavor reduced?
Answer: below 15.5 °C

Question: When is a beer at its most flavorful?
Answer: unchilled

Question: What country is the organisation Cask Marque located?
Answer: UK

Question: In what decade did drinking chilled pale lager become popular?
Answer: the 1870s

Question: What began in the 1780s?

Question: What countries began drinking chilled beer in the 1780s?

Question: What is Marque Cask?

Question: What temperature standard has Marque Cask set?

Question: What happens to beer chilled below 15.5 degrees F?
Beer

The main active ingredient of beer is alcohol, and therefore, the health effects of alcohol apply to beer. Consumption of small quantities of alcohol (less than one drink in women and two in men) is associated with a decreased risk of cardiac disease, stroke and diabetes mellitus. The long term health effects of continuous, moderate or heavy alcohol consumption include the risk of developing alcoholism and alcoholic liver disease. A total of 3.3 million deaths (5.9% of all deaths) are believed to be due to alcohol. Alcoholism often reduces a person's life expectancy by around ten years. Alcohol use is the third leading cause of early death in the United States.

Question: What is beers primary active ingredient?
Answer: alcohol

Question: What disease can be caused by heavy alcohol consumption?
Answer: alcoholic liver disease

Question: How many deaths are believed to have been caused by alcohol?
Answer: 3.3 million

Question: What is the third leading cause of premature dying in the US?
Answer: Alcohol

Question: How many years are removed from an alcoholic's life expectancy?
Answer: around ten

Question: What is the main active ingredient of alcohol?

Question: What are 3.3% of all deaths believed to be due to?

Question: What are 5.9 million deaths believed to be due to?

Question: What reduces a person's life expectancy by around three years?

Question: What is the tenth leading cause of early death in the United States?
Beer

A study published in the Neuropsychopharmacology journal in 2013 revealed the finding that the flavour of beer alone could provoke dopamine activity in the brain of the male participants, who wanted to drink more as a result. The 49 men in the study were subject to positron emission tomography scans, while a computer-controlled device sprayed minute amounts of beer, water and a sports drink onto their tongues. Compared with the taste of the sports drink, the taste of beer significantly increased the participants desire to drink. Test results indicated that the flavour of the beer triggered a dopamine release, even though alcohol content in the spray was insufficient for the purpose of becoming intoxicated.

Question: What hormone can be triggered by the flavor of beer alone in males?
Answer: dopamine

Question: What year did the Neuropsychopharmacology journal publist a study about the effect on the brain of beers flavor?
Answer: 2013

Question: What taste could significantly impact a man's desire to drink?
Answer: beer

Question: How many men were studied for tests on the flavor of beer in the Neuropsychopharmacology journal in 2013?
Answer: 49

Question: What did a 2031 study reveal?

Question: What journal published the study about the 94 men?

Question: What taste increased participants desire to drink compared with beer?
Race_and_ethnicity_in_the_United_States_Census

The biggest change in this year's census was in racial classification. Enumerators were instructed to no longer use the "Mulatto" classification. Instead, they were given special instructions for reporting the race of interracial persons. A person with both white and black ancestry (termed "blood") was to be recorded as "Negro," no matter the fraction of that lineage (the "one-drop rule"). A person of mixed black and American Indian ancestry was also to be recorded as "Neg" (for "Negro") unless he was considered to be "predominantly" American Indian and accepted as such within the community. A person with both White and American Indian ancestry was to be recorded as an Indian, unless his American Indian ancestry was small, and he was accepted as white within the community. In all situations in which a person had White and some other racial ancestry, he was to be reported as that other race. Persons who had minority interracial ancestry were to be reported as the race of their father.

Question: What word was dropped as a racial classification in this year's census?
Answer: Mulatto

Question: What were people that had black and white ancestor classified as in this census? 
Answer: Negro

Question: How were people with both black and American Indian ancestry recorded in this census? 
Answer: Neg

Question: What is it called when a mixed race person in recorded as negro in this census, even if only a fraction of their ancestry is black?
Answer: one-drop rule

Question: Which parent was the deciding factor for how interracial persons were recorded in this census? 
Answer: their father
Race_and_ethnicity_in_the_United_States_Census

Race was asked differently in the Census 2000 in several other ways than previously. Most significantly, respondents were given the option of selecting one or more race categories to indicate racial identities. Data show that nearly seven million Americans identified as members of two or more races. Because of these changes, the Census 2000 data on race are not directly comparable with data from the 1990 census or earlier censuses. Use of caution is therefore recommended when interpreting changes in the racial composition of the US population over time.

Question: In what year were census respondents first able to select more than one race? 
Answer: 2000

Question: How many American reported being of more than one race in the Census 2000?
Answer: nearly seven million

Question: What year was the last census before the Census 2000?
Answer: 1990

Question: How many race categories were respondents able to select in the Census 2000?
Answer: one or more
Race_and_ethnicity_in_the_United_States_Census

In September 1997, during the process of revision of racial categories previously declared by OMB directive no. 15, the American Anthropological Association (AAA) recommended that OMB combine the "race" and "ethnicity" categories into one question to appear as "race/ethnicity" for the 2000 US Census. The Interagency Committee agreed, stating that "race" and "ethnicity" were not sufficiently defined and "that many respondents conceptualize 'race' and 'ethnicity' as one in the same  [sic] underscor[ing] the need to consolidate these terms into one category, using a term that is more meaningful to the American people."

Question: What organization recommended that race and ethnicity categories be combined into one question for the 2000 US census?
Answer: the American Anthropological Association

Question: In what year are or racial categories first revised for the 2000 U.S. Census?
Answer: 1997

Question: Prior to 1997, where were racial categories declared for the U.S. Census?
Answer: OMB directive no. 15

Question: How did racial categories appear in the US 2000 census?
Answer: race/ethnicity
Race_and_ethnicity_in_the_United_States_Census

The racial categories represent a social-political construct for the race or races that respondents consider themselves to be and "generally reflect a social definition of race recognized in this country." OMB defines the concept of race as outlined for the U.S. Census as not "scientific or anthropological" and takes into account "social and cultural characteristics as well as ancestry", using "appropriate scientific methodologies" that are not "primarily biological or genetic in reference." The race categories include both racial and national-origin groups.

Question: Who defines the concept of race in the United States Census?
Answer: OMB

Question: What do the race categories in the US Census include in addition to race?
Answer: national-origin

Question: In addition to social and cultural characteristics, what else is taken into account for race classification in the US census?
Answer: ancestry