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by ThreeRoads2 plays← Back to quiz
| Question | % correct/ plays |
|---|---|
Which grain is most commonly malted as the foundation of beer? | — |
Which plant contributes bitterness and aroma to most modern beer? | — |
Which yeast fermentation pattern traditionally distinguishes ales from lagers? | — |
Which dark beer style is strongly associated with roasted barley flavors? | — |
Which grape is the principal variety in red Burgundy wine? | — |
Which winemaking step extracts red color mainly from grape skins? | — |
Which gas creates the bubbles in sparkling wine? | — |
Which Portuguese wine is fortified during fermentation to retain natural sweetness? | — |
Which spirit must be produced from blue agave in designated Mexican regions? | — |
Which raw material is fermented and distilled to make Brazilian cachaça? | — |
Which grain supplies the majority of the mash in American bourbon? | — |
Which wood is required for Scotch whisky maturation casks? | — |
Which Japanese alcoholic drink is brewed from polished rice with koji mold? | — |
Which milky Korean drink is traditionally fermented from rice? | — |
Which Chinese spirit is commonly distilled from sorghum using solid-state fermentation? | — |
Which anise-flavored spirit is traditionally diluted with water in Turkey? | — |
Which Caribbean spirit category is made from sugarcane products? | — |
Which Greek spirit gains its characteristic flavor from anise? | — |
Which African drink is made by fermenting sap collected from palm trees? | — |
What process separates alcohol by heating a fermented liquid and condensing its vapor? | — |
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