1. Do you recommend this training course/seminar you attended to other people?
2. How do you rate the content of the course/seminar?
3. How do you rate the course/seminar materials?
4. How do you rate the organizational conditions?
8. Did you improve your knowledge regarding how beer is produced after this course on a scale from 1 to 5?
10. Most common technique of brewing is:
12. How many species are participating in flemish red / oud bruin production?
13. The Reinheitsgebot law from 1516 A.D. in Germany identified what: