sentence-transformers/squad huggingface dataset:
Passage: 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.

Question: What is a brewery called that makes a small amount of beer?

Question: What would you call a microbrewery that also has a restaurant or a pub?

Question: In general, how much beer can a microbrewery make and still be classified as a microbrewery?

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

Question: What year was The Benedictine Weihenstephan Brewery first licensed as a brewery?
Passage: 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.

Question: What is the main source of the alcohol in beer?

Question: What is the process during brewing in which sugar is metabolized into alcohol?

Question: At what concentration can yeast no longer survive in alcohol?

Question: What could decrease alcohol content during the brewing process?

Question: Why would more fermentable sugars be added to be beer during the brewing process?
Passage: 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 frame that holds the cask of beer horizontally when it arrives at the pub?

Question: What temperature are cask ales stored at before being tapped?

Question: What would you call a beer that has not been filtered or pasteurized?

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

Question: What tool is used to pull beer from a cask to serve?
Passage: 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?

Question: How is alcohol measured in the human body?

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

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

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

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

Question: In general, what is usually the alcohol content in most beer?

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

Question: What is a pub game that is popular in many beer drinking nations?
Passage: 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?

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

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

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

Question: What type of beer benefits most from water that contains gypsum?
Passage: 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?

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

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

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

Question: Who was the Duke of Bavaria in 1516?
Passage: 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?

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

Question: How is the bitterness in most beers generally measured?

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

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

Question: How is hot water referred to by brewers?

Question: How long does the mashing step in the brewing process last?

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

Question: What is it called when used grain is separated in the brewing process?
Passage: 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?

Question: Which ingredient gives beer its flavor?

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

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

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

Question: What name was Adalhard the Elder also known as in 822 AD?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Question: How much alcohol was contained in the beer Sink The Bismarck?
Passage: 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?

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

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

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

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

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

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

Question: What is the glycemic index in maltose?
Passage: 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?

Question: In what country is the beer Oshikundu produced?

Question: In what country is the beer Tella produced?

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

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

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

Question: What country are the Zargos Mountains located in?

Question: What year were the elbow tablet first discovered?

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

Question: How long is sweet wort boiled for after sparging?

Question: What does boiling sweet wort destroy?

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

Question: How does grain become malted?

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

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

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