Q.1
All of the following are widely accepted and distinguished styles of porter, except one. Which is it?
Robust
Black
Brown
Baltic
Q.2
The finishing gravity of a porter should generally be about ____ the original gravity or less.
Half
Twice
A third
A quarter
Q.3
Porter has its origins in London, which has water that is particularly well suited for brewing porters. London water is high in __________________, which makes the water more alkaline.
Calcium carbonate
Sea salt
Sodium bicarbonate
Magnesium
Q.4
Much of the character and nuance of a porter can be lost if it is served very cold. Tradition says it should be enjoyed at cellar temperature, which is ____ to____°F (____ to ____°C)
42-47°F (5-8°C)
59-64°F (15-18°C)
50-55°F (10-12°C)
38-42°F (3-6°C)
Q.5
Most porters should have a color that is mostly brown with a red hue. The color should fall somewhere between ____ and ____ SRM.
47 and 94
100 and 106
25 and 31
15 and 21