Q.1
Before the popularity of wood barrels, egg-shaped clay vessels known as _______________ were commonly used for fermenting beverages for thousands of years.
Amphorae
Kuurna
Kyathos
Lekanis
Q.2
______________ is the dominant type of wood used to add complexity to beer and other fermented beverages.
Spruce
Pine
Oak
Redwood
Q.3
While there are several dozen compounds that can be picked out of oak by analysis, ____ basic groups contribute the flavors we most commonly associate with oak as they show up in beer.
2
5
9
14
Q.4
4)True or False: Compared to techniques like kettle souring and pitching sour bacteria, souring beer with wood is a much faster way to inoculate beer with bugs that add complexity and funkiness
True
False
Q.5
A tightly closed barrel can give up _________ of its contents in a year.
0-3%
2-5%
6-8%
10-12%