Q.1
Beer is thought to have over how many aromatic compounds?
220
560
870
1000
Q.2
What is the taste that is associated with being savory?
Sweetness
Saltiness
Bitterness
Umami
Q.3
Which of the following is an effect of carbonation bubbles that help diffuse the richness of food?
Puckering
Scrubbing
Pulling
Lifting
Q.4
Mouthfeel sensations that are not from an actual temperature change are referred to as...
Flawed sensations
Distorted responses
False reactions
Fake stimuli
Q.5
When it comes to dark beers and mouthfeel, some people will incorrectly expect them to be...
Heavy and thick
Light and drinkable
Hoppy and earthy
Fruity and sweet