Beer

context: The process of making beer is known as brewing. A dedicated building for the making of beer is called a brewery, though beer can be made in the home and has been for much of its history. A company that makes beer is called either a brewery or a brewing company. Beer made on a domestic scale for non-commercial reasons is classified as homebrewing regardless of where it is made, though most homebrewed beer is made in the home. Brewing beer is subject to legislation and taxation in developed countries, which from the late 19th century largely restricted brewing to a commercial operation only. However, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the US in 1978, allowing homebrewing to become a popular hobby.
qas: answers: brewing
question: What is the process of making beer called?

answers: a brewery
question: What is a building called that is used for making beer?

answers: a brewing company
question: What is company that makes beer typically known as? 

answers: homebrewing
question: What is beer classified as when it is made for non-commerical consumption? 

answers: 1963
question: In what year was home brewing first allowed in the UK?

context: After boiling, the hopped wort is now cooled, ready for the yeast. In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing ethanol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.
qas: answers: a hopback
question: In breweries, what do you call a small vat that is filled with hops?

answers: fermentation
question: In what phase of brewing does hopped wort become beer? 

answers: yeast
question: What substance settles and make beer clear after it ferments? 

answers: a week to months
question: How long does the fermentation process take in brewing beer? 

answers: yeast
question: What substance is added to hopped wort once it cools after boiling? 

context: Nearly all beer includes barley malt as the majority of the starch. This is because its fibrous hull remains attached to the grain during threshing. After malting, barley is milled, which finally removes the hull, breaking it into large pieces. These pieces remain with the grain during the mash, and act as a filter bed during lautering, when sweet wort is separated from insoluble grain material. Other malted and unmalted grains (including wheat, rice, oats, and rye, and less frequently, corn and sorghum) may be used. Some brewers have produced gluten-free beer, made with sorghum with no barley malt, for those who cannot consume gluten-containing grains like wheat, barley, and rye.
qas: answers: barley malt
question: What is the main source of starch and most beer?

answers: After malting
question: At what point does barley have it's hull broken up into pieces?

answers: sorghum
question: What takes the place of barley malt in gluten-free beer?

answers: during lautering
question: When is sweet wort separated during the brewing process?

answers: wheat
question: Aside from barley, what is a another product founded beer that might contain gluten?

context: A microbrewery, or craft brewery, produces a limited amount of beer. The maximum amount of beer a brewery can produce and still be classed as a microbrewery varies by region and by authority, though is usually around 15,000 barrels (1.8 megalitres, 396 thousand imperial gallons or 475 thousand US gallons) a year. A brewpub is a type of microbrewery that incorporates a pub or other eating establishment. The highest density of breweries in the world, most of them microbreweries, exists in the German Region of Franconia, especially in the district of Upper Franconia, which has about 200 breweries. The Benedictine Weihenstephan Brewery in Bavaria, Germany, can trace its roots to the year 768, as a document from that year refers to a hop garden in the area paying a tithe to the monastery. The brewery was licensed by the City of Freising in 1040, and therefore is the oldest working brewery in the world.
qas: answers: microbrewery
question: What is a brewery called that makes a small amount of beer?

answers: brewpub
question: What would you call a microbrewery that also has a restaurant or a pub?

answers: around 15,000 barrels
question: In general, how much beer can a microbrewery make and still be classified as a microbrewery?

answers: Freising
question: What city is home to the oldest known brewery in the world that is still active?

answers: 1040
question: What year was The Benedictine Weihenstephan Brewery first licensed as a brewery?

context: The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a by-product of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts and consequently decreases the alcohol content.
qas: answers: sugars
question: What is the main source of the alcohol in beer?

answers: fermentation
question: What is the process during brewing in which sugar is metabolized into alcohol?

answers: above 12%
question: At what concentration can yeast no longer survive in alcohol?

answers: Low temperatures
question: What could decrease alcohol content during the brewing process?

answers: to increase alcohol content
question: Why would more fermentable sugars be added to be beer during the brewing process?

context: 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.
qas: answers: stillage
question: What would you call a frame that holds the cask of beer horizontally when it arrives at the pub?

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

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

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

answers: a hand pump
question: What tool is used to pull beer from a cask to serve?

context: 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.
qas: answers: ethyl alcohol
question: What type of alcohol is found in beer?

answers: blood alcohol concentration
question: How is alcohol measured in the human body?

answers: ethyl alcohol
question: What type of alcohol is found in wine and distilled spirits?

answers: pulmonary aspiration
question: What is it called when someone dies from inhaling vomit?

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

context: 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.
qas: answers: bottles and cans
question: What types of containers is beer generally sold in?

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

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

answers: beer festivals,
question: What festivals are a social tradition in many beer drinking countries?

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

context: 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.
qas: answers: water
question: What is the main ingredient in beer?

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

answers: soft water
question: What type of water is best for making pale lager?

answers: Burtonisation
question: What is the process called when gypsum is added to water?

answers: pale ale
question: What type of beer benefits most from water that contains gypsum?

context: 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.
qas: answers: 1516
question: In what year did William IV adopt a purity law pertaining to beer?

answers: Duke of Bavaria
question: What was the title of William IV in 1516?

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

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

answers: William IV
question: Who was the Duke of Bavaria in 1516?

context: 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.
qas: answers: Hops
question: What is the main cause for the bitterness in beer?

answers: malt
question: What is the main goals for the sweetness of beer?

answers: the International Bitterness Units scale
question: How is the bitterness in most beers generally measured?

answers: hops
question: The acidity of what ingredient acts as a preservative in beer?

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

context: 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.
qas: answers: mashing
question: What is the first step of brewing when malted barley is mixed with hot water?

answers: liquor
question: How is hot water referred to by brewers?

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

answers: sugars
question: In brewing, what do starches become during the mashing process?

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

context: 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.
qas: answers: yeast
question: What causes fermentation during the brewing process when making a beer?

answers: hops
question: Which ingredient gives beer its flavor?

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

answers: agave
question: What is a popular grain source for brewing beer in Mexico?

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

context: 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.
qas: answers: 822 AD
question: In what year were hops first known to be used in beer?

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

answers: the thirteenth century
question: In which century were hops first widely cultivated for making beer?

answers: the sixteenth century
question: In which century did hops become the most popular flavoring for beer?

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

context: 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.
qas: answers: 1721
question: In what year was the name Porter first used for a dark beer?

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

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

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

answers: London
question: In what country was Porter beer popular in 1721?

context: 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.
qas: answers: 63.9%
question: What percentage of beer was sold in cans in Sweden in 2001?

answers: Crown Holdings
question: What company first created the full aperture can for beer?

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

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

answers: quality
question: What were cans originally believed to maintain in beer?

context: 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.
qas: answers: 57,5%
question: How much alcohol is in Schorschbock 57?

answers: 55%
question: How much alcohol was in The End of History beer?

answers: BrewDog
question: What company made The End of History beer in 2010?

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

answers: 41%
question: How much alcohol was contained in the beer Sink The Bismarck?

context: 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.
qas: answers: Glass bottles
question: What kind of containers are used for bottle conditioned beers?

answers: yeast
question: What do bottle conditioned beers contain that most fears do not?

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

answers: slowly
question: What are the recommendations for pouring bottle conditioned beers?

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

context: 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.
qas: answers: overeating
question: In addition to a lack of muscle tone, what is believed to be the main cause of the beer belly?

answers: beer belly
question: What condition was attributed to binge drinking in a 2004 study?

answers: 110
question: What is believed to be the glycemic index in beer?

answers: 110
question: What is the glycemic index in maltose?

context: 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.
qas: answers: sorghum or millet
question: What type of starch is used to make the beer Oshikundu?

answers: Namibia
question: In what country is the beer Oshikundu produced?

answers: Ethiopia
question: In what country is the beer Tella produced? 

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

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

context: 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.
qas: answers: circa 3500–3100 BC
question: When does evidence show the earliest known barley beer was produced?

answers: Iran
question: In what country was the earliest chemical evidence of barley beer found?

answers: Iran
question: What country are the Zargos Mountains located in?

answers: 1974
question: What year were the elbow tablet first discovered?

answers: mould
question: What ingredient is used for amylotytic fermentation in sake?

context: 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.
qas: answers: copper
question: What is a kettle called that is used to boil sweet wort after sparging?

answers: about one hour
question: How long is sweet wort boiled for after sparging?

answers: enzymes
question: What does boiling sweet wort destroy?

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

context: 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.
qas: answers: malted grain
question: What is generally used as starch in most beer?

answers: by soaking it in water
question: How does grain become malted?

answers: a kiln
question: What kind of container is partially germinated grain dried in?

answers: germination
question: What happens to grain when it is soaked in water?

answers: fermentable sugars
question: What does a grains starch become after an is malted?

context: 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.
qas: answers: More than 133 billion
question: How many liters of beer are bought and sold every year?

answers: $294.5 billion
question: How much revenue did beer bring in in 2006?

answers: 2002
question: What year was the brewing Company SABMiller founded?

answers: InBev
question: What company acquired the Anheuser-Busch brewing Company in 2008?

answers: AB InBev
question: What was the largest brewing company in the world in 2015?

context: 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.
qas: answers: alcohol by volume
question: What does abv stand for?

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

answers: 5%
question: What is the typical alcohol content of a pale logger?

answers: table beer
question: What type of low alcohol beer is sometimes served in school?

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

context: 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.
qas: answers: zythology
question: What is the term used for the study of beer?

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

answers: beer pong
question: What is a popular drinking game where beer is often considered?

answers: beer
question: What is the most popular alcoholic drink in most societies?

context: 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.
qas: answers: Beer
question: What is most popular alcoholic drink in the world?

answers: Beer
question: What is believed to be the oldest alcoholic drinking the world?

answers: brewing
question: What is the term used to describe the making beer?

answers: fermentation
question: What brewing process naturally carbonates beer?

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

context: 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.
qas: answers: 822
question: What year were hops first believed to be added to beer?

answers: Europe
question: On what continent were hops first added to beer?

answers: hops
question: What was a Carolingian Abbot credited for adding to beer in 822?

answers: Abbess Hildegard
question: Who was believed to have added hops to beer in 1067?

answers: Bingen
question: Where did Abbess Hildegard live?

context: 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."
qas: answers: Old English ealu
question: What is the origin of the word ale?

answers: Old English bēor
question: What is the origin of the word beer?

answers: bibere
question: What word means to drink in Latin?

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

context:  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.
qas: answers: 10.5%
question: How much alcohol is contained in the beer Vetter 33?

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

answers: Samuel Adams
question: What brewing company produced the beer Millennium?

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

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

context: 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.
qas: answers: Draught beer's
question: What beer is better for the environment than bottled beer?

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

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

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

answers: 26
question: How many square feet is 2.5 square meters?

context: 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.
qas: answers: artificial refrigeration
question: What technology support the drinking of chilled beer?

answers: below 15.5 °C
question: At what cool temperature is a beers flavor reduced?

answers: unchilled
question: When is a beer at its most flavorful?

answers: UK
question: What country is the organisation Cask Marque located?

answers: the 1870s
question: In what decade did drinking chilled pale lager become popular?

context: 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.
qas: answers: alcohol
question: What is beers primary active ingredient?

answers: alcoholic liver disease
question: What disease can be caused by heavy alcohol consumption?

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

answers: Alcohol
question: What is the third leading cause of premature dying in the US?

answers: 3.3 million
question: How many deaths are believed to have been caused by alcohol?

context: 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.
qas: answers: dopamine
question: What hormone can be triggered by the flavor of beer alone in males?

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

answers: beer
question: What taste could significantly impact a man's desire to drink?

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