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| Question | Response |
|
| What is the water to malt ratio during production? | 1 kg of corn to 100 L (1 : 100) |
| 1 kg of corn to 5 L (1 : 5) |
| 1 kg of corn to 6 L (1 : 6) |
| 1 kg of corn to 10 L (1 : 10) |
| Not measured |
|
| How do you assess good quality malt? | All grains germinate, |
| Green leaves appear, |
| Green leaves must not appear, |
| Shoot must be twice the size of the grain |
|
| What attributes of the product that attracts customers the most? | Aroma, taste, color and thickness, |
|
| How do you tell a bad quality product? | When test for foam fails, sourness, tasteless, no aroma, too light, over fermentation, when too much yeast is added, when it’s alcoholic |
|
| What do you do with beverage which is not fresh to be sold/drunk? | Add to the newly produced ones and boil |
| Reheat with malt |
| It is disposed off |
|
| What is the average shelf life of the product? | 3–7 days, |
| 7 days, |
| One month, |
| 4 or more weeks |
|
| How do you preserve the product to extend shelf life? | Keep without touching or water droplets |
| Cooking it for long |
| Refrigerate when caramel and sugar are added (all respondents) |
| Keep without sugar (all respondents) |
| It must be well cooked |
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