Q 01/05

What is the maximum ABV for a US beverage to be labeled 'non-alcoholic'?

A) Less than 0.05%

B) Less than 0.5%

C) Less than 1.2%

D) Less than 2.5%

Answer · why

B) Less than 0.5%

In the U.S., a beverage must contain less than 0.5% ABV to be labeled 'non-alcoholic' by the Alcohol and Tobacco Tax and Trade Bureau (TTB). To be lab...

Q 02/05

Which method is commonly used to remove alcohol from fully fermented beer?

A) Cold crashing and dry hopping

B) Vacuum distillation or reverse osmosis

C) Extended lagering and conditioning

D) Adding specific enzymes during fermentation

Answer · why

B) Vacuum distillation or reverse osmosis

Two common dealcoholization methods are heating the beer under vacuum so the alcohol evaporates at lower temperatures (vacuum distillation) or membran...

Q 03/05

What term was used during Prohibition for malt beverages under 0.5% ABV?

A) Temperance Brew

B) Near Beer

C) Soft Ale

D) Malt Tonic

Answer · why

B) Near Beer

During Prohibition, 'near beer' was the term for malt beverages containing less than 0.5% ABV, which allowed breweries to continue operations by produ...

Q 04/05

What is the primary reason non-alcoholic beers have far fewer calories than regular beers?

A) They contain less sugar.

B) Alcohol itself is very calorie-dense.

C) They are made with fewer carbohydrates.

D) They use artificial sweeteners.

Answer · why

B) Alcohol itself is very calorie-dense.

Alcohol (ethanol) contains approximately 7 calories per gram, making it nearly as calorie-dense as fat. By removing or significantly reducing alcohol ...

Q 05/05

What is a common challenge for brewers seeking a desirable taste in non-alcoholic beers?

A) Overly dark color

B) Excessive carbonation

C) Thin body and weak mouthfeel

D) Too much bitterness from hops

Answer · why

C) Thin body and weak mouthfeel

The absence of ethanol in non-alcoholic beers often results in a thinner body and weaker mouthfeel compared to traditional beers, as alcohol contribut...