How to brew traditional drinks
  • 1. What is the main ingredient in traditional kombucha?
A) Lemonade
B) Sweetened tea
C) Fruit juice
D) Coffee
  • 2. What is the purpose of the SCOBY in kombucha brewing?
A) Sweetening
B) Fermentation
C) Coloring
D) Filtering
  • 3. What is the base grain typically used in traditional sake brewing?
A) Rice
B) Barley
C) Wheat
D) Corn
  • 4. What type of mold is crucial for sake production?
A) Yeast
B) Bacteria
C) Koji
D) Fungi
  • 5. What is the primary ingredient in traditional mead?
A) Sugar
B) Agave nectar
C) Honey
D) Maple syrup
  • 6. What is the main flavoring agent in traditional ginger beer?
A) Ginger root
B) Ginger extract
C) Ginger syrup
D) Artificial ginger flavor
  • 7. Which of these is often used as a natural carbonation method?
A) Vacuum sealing
B) Forced carbonation
C) Bottle conditioning
D) Nitrogen infusion
  • 8. What is the key component in traditional water kefir?
A) Bacteria
B) Yeast
C) Fruit peels
D) Water kefir grains
  • 9. What is the purpose of burping during fermentation?
A) Release excess CO2
B) Add flavor
C) Introduce oxygen
D) Check for clarity
  • 10. What is the main ingredient in Tepache?
A) Pineapple
B) Apple
C) Orange
D) Mango
  • 11. What spice is commonly added to Tepache?
A) Nutmeg
B) Cardamom
C) Cinnamon
D) Allspice
  • 12. What does Kvass traditionally use as a base?
A) Bread
B) Rice
C) Potatoes
D) Beets
  • 13. Which of the following is essential for fermentation to occur?
A) Sugar Substitute
B) Yeast
C) Salt
D) Baking Soda
  • 14. What does the term 'wort' refer to in beer brewing?
A) Hop mixture
B) Fermented beer
C) Sugar-rich liquid
D) Grain sediment
  • 15. Which of these requires careful monitoring of temperature during fermentation?
A) Lemonade
B) Beer
C) Water
D) Iced Tea
  • 16. What is the purpose of 'racking' during the fermentation process?
A) Increase acidity
B) Add sugar
C) Separate from sediment
D) Introduce oxygen
  • 17. What ingredient is traditionally used to clarify beer?
A) Gelatin
B) Sand
C) Clay
D) Irish moss
  • 18. What is the role of hops in beer?
A) Sweetener
B) Flavor and preservation
C) Thickening agent
D) Coloring agent
  • 19. What is the approximate alcohol content (ABV) of typical Kombucha?
A) 20-25%
B) 10-12%
C) 5-7%
D) Below 0.5%
  • 20. What is the potential danger of bottling too early?
A) Cloudy appearance
B) Lack of flavor
C) Sour taste
D) Exploding bottles
  • 21. What is back sweetening?
A) Adding yeast
B) Adding sugar after fermentation
C) Removing alcohol
D) Adding salt
  • 22. What safety precaution should always be considered when making traditional drinks?
A) Sterilization
B) Carbonation
C) Labeling
D) Filtering
  • 23. What can happen if you do not use the correct ratio of sugar to water?
A) Water evaporates
B) No taste
C) Improper fermentation
D) Bottles break
  • 24. What is the purpose of an airlock?
A) Keep it cold
B) Add flavor
C) Release pressure
D) Maintain humidity
  • 25. What does ABV stand for?
A) Alcohol Before Viscosity
B) Added Bitterness Value
C) Acidity by Volume
D) Alcohol by Volume
  • 26. What is pasteurization?
A) Cooling to kill bacteria
B) Adding alcohol
C) Heating to kill bacteria
D) Removing alcohol
  • 27. Which is a sign of a healthy culture for traditional drinks?
A) Strange odor
B) Activity
C) Inactivity
D) Mold
  • 28. What is the ideal type of water to use?
A) Filtered
B) Tap
C) Sparkling
D) Distilled
  • 29. What is the proper way to store the drink?
A) Outside
B) Cool and dark
C) Warm and bright
D) In direct sunlight
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