praj-17/QA-MCQ-Open-ended huggingface dataset:
Title: Beer
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.

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
Title: Beer
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.

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
Title: 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.

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
Title: Beer
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.

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
Title: Beer
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.

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
Title: 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.

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%
Title: Beer
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.

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
Title: Beer
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.

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
Title: Beer
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.

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
Title: Beer
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.

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
Title: Beer
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.

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
Title: Beer
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.

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
Title: Beer
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.

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
Title: Beer
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.

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%
Title: Beer
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.

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
Title: Beer
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.

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
Title: Beer
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.

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
Title: Beer
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."

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
Title: 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.

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
Title: 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.

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