romikgosai/squad_modified_2 huggingface dataset:
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.

Q1: What percentage of beer was sold in cans in Sweden in 2001?
A1: 63.9%
Q2: What company first created the full aperture can for beer?
A2: Crown Holdings
Q3: In what year did Crown holdings create a can with a removable lid for beer?
A3: 2010
Q4: What is it called when light damages beer that is not in a can?
A4: "skunked" beer
Q5: What were cans originally believed to maintain in beer?
A5: quality
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.

Q1: How much alcohol is in Schorschbock 57?
A1: 57,5%
Q2: How much alcohol was in The End of History beer?
A2: 55%
Q3: What company made The End of History beer in 2010?
A3: BrewDog
Q4: What is a strong ale called when it is frozen partially, and then the ice is removed again and again?
A4: fractional freezing
Q5: How much alcohol was contained in the beer Sink The Bismarck?
A5: 41%
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.

Q1: What kind of containers are used for bottle conditioned beers?
A1: Glass bottles
Q2: What do bottle conditioned beers contain that most fears do not?
A2: yeast
Q3: What ingredient is filtered out of most beers when it is packaged in bottles and cans?
A3: yeast
Q4: What are the recommendations for pouring bottle conditioned beers?
A4: slowly
Q5: What type of bottle conditioned beer is customarily poured with the yeast in it?
A5: wheat beers
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.

Q1: In addition to a lack of muscle tone, what is believed to be the main cause of the beer belly?
A1: overeating
Q2: What condition was attributed to binge drinking in a 2004 study?
A2: beer belly
Q3: What is believed to be the glycemic index in beer?
A3: 110
Q4: What is the glycemic index in maltose?
A4: 110
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.

Q1: What type of starch is used to make the beer Oshikundu?
A1: sorghum or millet
Q2: In what country is the beer Oshikundu produced?
A2: Namibia
Q3: In what country is the beer Tella produced?
A3: Ethiopia
Q4: What is the name of the millet based porridge like beer made in Kyrgystan?
A4: Bozo
Q5: What is a beer-like beverage in China that is made with rice?
A5: Choujiu
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.

Q1: When does evidence show the earliest known barley beer was produced?
A1: circa 3500–3100 BC
Q2: In what country was the earliest chemical evidence of barley beer found?
A2: Iran
Q3: What country are the Zargos Mountains located in?
A3: Iran
Q4: What year were the elbow tablet first discovered?
A4: 1974
Q5: What ingredient is used for amylotytic fermentation in sake?
A5: mould
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.

Q1: What is a kettle called that is used to boil sweet wort after sparging?
A1: copper
Q2: How long is sweet wort boiled for after sparging?
A2: about one hour
Q3: What does boiling sweet wort destroy?
A3: enzymes
Q4: What affect do hops have in brewing when they brew for a long time?
A4: bitterness
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.

Q1: What is generally used as starch in most beer?
A1: malted grain
Q2: How does grain become malted?
A2: by soaking it in water
Q3: What kind of container is partially germinated grain dried in?
A3: a kiln
Q4: What happens to grain when it is soaked in water?
A4: germination
Q5: What does a grains starch become after an is malted?
A5: fermentable sugars
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.

Q1: How many liters of beer are bought and sold every year?
A1: More than 133 billion
Q2: How much revenue did beer bring in in 2006?
A2: $294.5 billion
Q3: What year was the brewing Company SABMiller founded?
A3: 2002
Q4: What company acquired the Anheuser-Busch brewing Company in 2008?
A4: InBev
Q5: What was the largest brewing company in the world in 2015?
A5: AB InBev
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.

Q1: What does abv stand for?
A1: alcohol by volume
Q2: What process can cause beer to have a 55% abv?
A2: freeze-distilling
Q3: What is the typical alcohol content of a pale logger?
A3: 5%
Q4: What type of low alcohol beer is sometimes served in school?
A4: table beer
Q5: What percentage of alcohol by volume does beer achieve when it is re-pitched with champagne yeast?
A5: around 20%
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.

Q1: What is the term used for the study of beer?
A1: zythology
Q2: What is a professional called at a restaurant who advises customers about beer and food pairs?
A2: beer sommelier
Q3: What is a popular drinking game where beer is often considered?
A3: beer pong
Q4: What is the most popular alcoholic drink in most societies?
A4: 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.

Q1: What is most popular alcoholic drink in the world?
A1: Beer
Q2: What is believed to be the oldest alcoholic drinking the world?
A2: Beer
Q3: What is the term used to describe the making beer?
A3: brewing
Q4: What brewing process naturally carbonates beer?
A4: fermentation
Q5: What prayer did people use in Mesopotamia to remember a beer recipe?
A5: The Hymn to Ninkasi
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.

Q1: What year were hops first believed to be added to beer?
A1: 822
Q2: On what continent were hops first added to beer?
A2: Europe
Q3: What was a Carolingian Abbot credited for adding to beer in 822?
A3: hops
Q4: Who was believed to have added hops to beer in 1067?
A4: Abbess Hildegard
Q5: Where did Abbess Hildegard live?
A5: Bingen
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."

Q1: What is the origin of the word ale?
A1: Old English ealu
Q2: What is the origin of the word beer?
A2: Old English bēor
Q3: What word means to drink in Latin?
A3: bibere
Q4: What 12th century poet once wrote "Ale it is called among men, but among the gods, beer."?
A4: Alvíssmál
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.

Q1: How much alcohol is contained in the beer Vetter 33?
A1: 10.5%
Q2: What was the strongest beer in 1994 according to the Guinness Book of World Records?
A2: Vetter 33
Q3: What brewing company produced the beer Millennium?
A3: Samuel Adams
Q4: What year did the brewing company BrewDog start producing a beer called Ghost Deer?
A4: 2011
Q5: What do brewing companies sometimes use to give more alcohol content to their beer?
A5: champagne yeasts
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.

Q1: What beer is better for the environment than bottled beer?
A1: Draught beer's
Q2: How many pounds of CO2 emissions are attributed to just one sixpack of microbrew?
A2: 6.6
Q3: What type of container can be used to transport draft beer, and is better for the environment that a bottle?
A3: a refillable jug
Q4: How much habitat is damaged from just one sixpack of microbrew?
A4: 2.5 square meters
Q5: How many square feet is 2.5 square meters?
A5: 26
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.

Q1: What technology support the drinking of chilled beer?
A1: artificial refrigeration
Q2: At what cool temperature is a beers flavor reduced?
A2: below 15.5 °C
Q3: When is a beer at its most flavorful?
A3: unchilled
Q4: What country is the organisation Cask Marque located?
A4: UK
Q5: In what decade did drinking chilled pale lager become popular?
A5: the 1870s
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.

Q1: What is beers primary active ingredient?
A1: alcohol
Q2: What disease can be caused by heavy alcohol consumption?
A2: alcoholic liver disease
Q3: How many years are removed from an alcoholic's life expectancy?
A3: around ten
Q4: What is the third leading cause of premature dying in the US?
A4: Alcohol
Q5: How many deaths are believed to have been caused by alcohol?
A5: 3.3 million
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.

Q1: What hormone can be triggered by the flavor of beer alone in males?
A1: dopamine
Q2: What year did the Neuropsychopharmacology journal publist a study about the effect on the brain of beers flavor?
A2: 2013
Q3: What taste could significantly impact a man's desire to drink?
A3: beer
Q4: How many men were studied for tests on the flavor of beer in the Neuropsychopharmacology journal in 2013?
A4: 49
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.

Q1: What word was dropped as a racial classification in this year's census?
A1: Mulatto
Q2: What were people that had black and white ancestor classified as in this census?
A2: Negro
Q3: How were people with both black and American Indian ancestry recorded in this census?
A3: Neg
Q4: 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?
A4: one-drop rule
Q5: Which parent was the deciding factor for how interracial persons were recorded in this census?
A5: their father
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.

Q1: In what year were census respondents first able to select more than one race?
A1: 2000
Q2: How many American reported being of more than one race in the Census 2000?
A2: nearly seven million
Q3: How many race categories were respondents able to select in the Census 2000?
A3: one or more
Q4: What year was the last census before the Census 2000?
A4: 1990