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资料：The hop flower has been used in beer-making at least since the eighth century. Traditionally it was a preservative, but it also imparts flavor. To some, the taste is bitter and unpalatable, and thus many brewers use only minimal amounts. But, depending on variety, growing conditions, and other factors, hops can impart a range of flavors that connoisseurs say rivals that of wine grapes. Starting in the nineteen-seventies, small brewers on the West Coast began dramatically upping the amount of hops in their brews. One of their most popular products was the India pale ale, or L.P.A., a brew that has been around since the late eighteenth century. The story goes that necessity drove the British to add large quantities of hops in order to preserve the beer they shipped to India, to quench the thirst of the Sahibs managing the Empire there.
Over the past decade, varieties once thought of as boutique beers, such as L.P.A.s, have exploded in the United States, thanks to the locavore movement. Craft brewing is now doubling in sales, by volume, every five years, today, craft-beer make up twenty-one percent of the beer market, and twelve percent of the volume. The Brewers Association, a craft-brewing trade group, expects craft beers to have a fifty-per-cent market share in a decade. Since craft brewers use about ten times more hops than megabrewers, the trend has been a bonanza for Hopsteiner and the other big hops companies. But while an emphasis on brewers to come up with new beer, which, in turn, leads to a hunt for new hops varieties.
Why did traditional brewers use hop flower even if its taste is bitter and unpalatable?
Over the past decade, varieties once thought of as boutique beers, such as L.P.A.s, have exploded in the United States, thanks to the locavore movement. Craft brewing is now doubling in sales, by volume, every five years, today, craft-beer make up twenty-one percent of the beer market, and twelve percent of the volume. The Brewers Association, a craft-brewing trade group, expects craft beers to have a fifty-per-cent market share in a decade. Since craft brewers use about ten times more hops than megabrewers, the trend has been a bonanza for Hopsteiner and the other big hops companies. But while an emphasis on brewers to come up with new beer, which, in turn, leads to a hunt for new hops varieties.
Why did traditional brewers use hop flower even if its taste is bitter and unpalatable?
A.Because connoisseurs said its flavor rivals that of wine grapes.
B.Because there were different varieties.
C.Because it helped preserve beer.
D.Because only some people didn’t like the taste.
B.Because there were different varieties.
C.Because it helped preserve beer.
D.Because only some people didn’t like the taste.
参考答案
参考解析
解析：本题考查的是细节理解。
【关键词】why; traditional brewers ; hop flower；taste bitter and unpalatable
【主题句】第一段To some, the taste is bitter and unpalatable, and thus many brewers use only minimal amounts. But, depending on variety, growing conditions, and other factors, hops can impart a range of flavors that connoisseurs say rivals that of wine grapes.（对于一些人来说，啤酒花的味道苦涩难吃，因此许多制造商只使用极少的数量。但由于品种，生长条件和其他因素，啤酒花能带来多种味道，而这种味道被鉴定家说成是可以和酿酒葡萄匹敌的特质。）
【解析】本题问“为什么传统啤酒制造商用苦涩味道差的啤酒花酿酒？”。根据题干关键词找到主题句，but后的内容是作者强调的观点，因此看该句。由于啤酒花“这种味道被鉴定家说成是可以和酿酒葡萄匹敌的特质。”所以答案是A。而其他三个选项均在文章主题句里没有出现。
【关键词】why; traditional brewers ; hop flower；taste bitter and unpalatable
【主题句】第一段To some, the taste is bitter and unpalatable, and thus many brewers use only minimal amounts. But, depending on variety, growing conditions, and other factors, hops can impart a range of flavors that connoisseurs say rivals that of wine grapes.（对于一些人来说，啤酒花的味道苦涩难吃，因此许多制造商只使用极少的数量。但由于品种，生长条件和其他因素，啤酒花能带来多种味道，而这种味道被鉴定家说成是可以和酿酒葡萄匹敌的特质。）
【解析】本题问“为什么传统啤酒制造商用苦涩味道差的啤酒花酿酒？”。根据题干关键词找到主题句，but后的内容是作者强调的观点，因此看该句。由于啤酒花“这种味道被鉴定家说成是可以和酿酒葡萄匹敌的特质。”所以答案是A。而其他三个选项均在文章主题句里没有出现。
更多 “资料：The hop flower has been used in beer-making at least since the eighth century. Traditionally it was a preservative, but it also imparts flavor. To some, the taste is bitter and unpalatable, and thus many brewers use only minimal amounts. But, depending on variety, growing conditions, and other factors, hops can impart a range of flavors that connoisseurs say rivals that of wine grapes. Starting in the nineteen-seventies, small brewers on the West Coast began dramatically upping the amount of hops in their brews. One of their most popular products was the India pale ale, or L.P.A., a brew that has been around since the late eighteenth century. The story goes that necessity drove the British to add large quantities of hops in order to preserve the beer they shipped to India, to quench the thirst of the Sahibs managing the Empire there. Over the past decade, varieties once thought of as boutique beers, such as L.P.A.s, have exploded in the United States, thanks to the locavore movement. Craft brewing is now doubling in sales, by volume, every five years, today, craft-beer make up twenty-one percent of the beer market, and twelve percent of the volume. The Brewers Association, a craft-brewing trade group, expects craft beers to have a fifty-per-cent market share in a decade. Since craft brewers use about ten times more hops than megabrewers, the trend has been a bonanza for Hopsteiner and the other big hops companies. But while an emphasis on brewers to come up with new beer, which, in turn, leads to a hunt for new hops varieties. Why did traditional brewers use hop flower even if its taste is bitter and unpalatable? A.Because connoisseurs said its flavor rivals that of wine grapes. B.Because there were different varieties. C.Because it helped preserve beer. D.Because only some people didn’t like the taste.” 相关考题
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第三篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-perts and food companies are working together on ways to help consumers lower salt intake through foods thatare enjoyable to eat. This study increases understanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup and chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt. However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-pleasant because the bitterness is too pronounced．"Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re- sponse to bitter compounds is one of many ways to identify biological differences in food preference because supertastmg is not limited to bitterness."The fourth paragraph describes briefly_________.A:the purpose of the studyB:the analysis of the research resultsC:the research methodologyD:the conclusion of the study
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第三篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-perts and food companies are working together on ways to help consumers lower salt intake through foods thatare enjoyable to eat. This study increases understanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup and chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt. However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-pleasant because the bitterness is too pronounced．"Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re- sponse to bitter compounds is one of many ways to identify biological differences in food preference because supertastmg is not limited to bitterness."John Hayes points out in a recent study that_________.A:it is healthy to eat food without saltB:many people reject low-salt food completelyC:food with less salt tastes betterD:many people accept low-salt tasteless food reluctantly
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第三篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-perts and food companies are working together on ways to help consumers lower salt intake through foods thatare enjoyable to eat. This study increases understanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup and chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt. However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-pleasant because the bitterness is too pronounced．"Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re- sponse to bitter compounds is one of many ways to identify biological differences in food preference because supertastmg is not limited to bitterness."The article argues that supertasters_________.A:like snack foods having saltiness as their primary flavorB:like the taste of saltiness to block sweet tastes in foodC:consume less salt because they don't like intensive tastesD:like to share salty cheese with nontasters
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第二篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist.The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others, pointed out John Hayes,assistant professor of food science who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex- perts and food companies are working together on ways to help consumers lower salt intake through foods that are enjoyable to eat.This study increases undersfanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup andchips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt.However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food,"said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than nontasters do.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in food such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but al- so bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced."Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex- plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,'describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter,"he said."Response to bitter compounds is one of many ways to identify biological differences in food preference because super- tasting is not limited to bitterness."It is true that_________.A:nontasters like to share salty cheese with supertastersB:nontasters consume more salt because they like intense tastesC:supertasters like the taste of saltiness to block sweet tastes in foodD:supertasters like snack foods more as they contain higher levels of saltiness
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第二篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist.The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others, pointed out John Hayes,assistant professor of food science who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex- perts and food companies are working together on ways to help consumers lower salt intake through foods that are enjoyable to eat.This study increases undersfanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup andchips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt.However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food,"said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than nontasters do.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in food such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but al- so bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced."Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex- plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,'describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter,"he said."Response to bitter compounds is one of many ways to identify biological differences in food preference because super- tasting is not limited to bitterness."Supertasters prefer high-salt cheese because_________.A:it is good to healthB:it is rich in nutritionC:it has intense bitter tastesD:it tastes less bitter
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第二篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist.The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others, pointed out John Hayes,assistant professor of food science who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex- perts and food companies are working together on ways to help consumers lower salt intake through foods that are enjoyable to eat.This study increases undersfanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup andchips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt.However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food,"said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than nontasters do.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in food such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but al- so bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced."Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex- plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,'describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter,"he said."Response to bitter compounds is one of many ways to identify biological differences in food preference because super- tasting is not limited to bitterness."John Hayes points out that_________.A:food with less salt tastes betterB:many people make efforts to accept low-salt foodC:many people never eat low-salt foodD:it is good to health to eat food without salt
考题
资料：The hop flower has been used in beer-making at least since the eighth century. Traditionally it was a preservative, but it also imparts flavor. To some, the taste is bitter and unpalatable, and thus many brewers use only minimal amounts. But, depending on variety, growing conditions, and other factors, hops can impart a range of flavors that connoisseurs say rivals that of wine grapes. Starting in the nineteen-seventies, small brewers on the West Coast began dramatically upping the amount of hops in their brews. One of their most popular products was the India pale ale, or L.P.A., a brew that has been around since the late eighteenth century. The story goes that necessity drove the British to add large quantities of hops in order to preserve the beer they shipped to India, to quench the thirst of the Sahibs managing the Empire there.
Over the past decade, varieties once thought of as boutique beers, such as L.P.A.s, have exploded in the United States, thanks to the locavore movement. Craft brewing is now doubling in sales, by volume, every five years, today, craft-beer make up twenty-one percent of the beer market, and twelve percent of the volume. The Brewers Association, a craft-brewing trade group, expects craft beers to have a fifty-per-cent market share in a decade. Since craft brewers use about ten times more hops than megabrewers, the trend has been a bonanza for Hopsteiner and the other big hops companies. But while an emphasis on brewers to come up with new beer, which, in turn, leads to a hunt for new hops varieties.
What did brewers do to quench the thirst of the Sahibs in India?A.The British produced large quantities of beer.
B.The British found one of the most popular products called the India pale ale, or I.P.A..
C.The British made Hop flower a necessity and shipped it in large quantities to India.
D.The British added more hop flower in beer.
考题
资料：The hop flower has been used in beer-making at least since the eighth century. Traditionally it was a preservative, but it also imparts flavor. To some, the taste is bitter and unpalatable, and thus many brewers use only minimal amounts. But, depending on variety, growing conditions, and other factors, hops can impart a range of flavors that connoisseurs say rivals that of wine grapes. Starting in the nineteen-seventies, small brewers on the West Coast began dramatically upping the amount of hops in their brews. One of their most popular products was the India pale ale, or L.P.A., a brew that has been around since the late eighteenth century. The story goes that necessity drove the British to add large quantities of hops in order to preserve the beer they shipped to India, to quench the thirst of the Sahibs managing the Empire there.
Over the past decade, varieties once thought of as boutique beers, such as L.P.A.s, have exploded in the United States, thanks to the locavore movement. Craft brewing is now doubling in sales, by volume, every five years, today, craft-beer make up twenty-one percent of the beer market, and twelve percent of the volume. The Brewers Association, a craft-brewing trade group, expects craft beers to have a fifty-per-cent market share in a decade. Since craft brewers use about ten times more hops than megabrewers, the trend has been a bonanza for Hopsteiner and the other big hops companies. But while an emphasis on brewers to come up with new beer, which, in turn, leads to a hunt for new hops varieties.
In which way could a craft-beer brewer attract customers?A.Increase the amount of hop flower added.
B.Find different varieties of hop flower and produce new flavors.
C.Join Hopsteiner and other big hops companies.
D.Change their labels frequently.
考题
资料：The hop flower has been used in beer-making at least since the eighth century. Traditionally it was a preservative, but it also imparts flavor. To some, the taste is bitter and unpalatable, and thus many brewers use only minimal amounts. But, depending on variety, growing conditions, and other factors, hops can impart a range of flavors that connoisseurs say rivals that of wine grapes. Starting in the nineteen-seventies, small brewers on the West Coast began dramatically upping the amount of hops in their brews. One of their most popular products was the India pale ale, or L.P.A., a brew that has been around since the late eighteenth century. The story goes that necessity drove the British to add large quantities of hops in order to preserve the beer they shipped to India, to quench the thirst of the Sahibs managing the Empire there.
Over the past decade, varieties once thought of as boutique beers, such as L.P.A.s, have exploded in the United States, thanks to the locavore movement. Craft brewing is now doubling in sales, by volume, every five years, today, craft-beer make up twenty-one percent of the beer market, and twelve percent of the volume. The Brewers Association, a craft-brewing trade group, expects craft beers to have a fifty-per-cent market share in a decade. Since craft brewers use about ten times more hops than megabrewers, the trend has been a bonanza for Hopsteiner and the other big hops companies. But while an emphasis on brewers to come up with new beer, which, in turn, leads to a hunt for new hops varieties.
According to the passage, boutique beers wouldn’t have exploded in the United States if which of the following happened?
A.People were obsessed with imported products.
B.The Dollar depreciated against Euro.
C.The small brewers and megabrewers used the same type of hop flower.
D.Brewers Association was founded.
考题
资料：The hop flower has been used in beer-making at least since the eighth century. Traditionally it was a preservative, but it also imparts flavor. To some, the taste is bitter and unpalatable, and thus many brewers use only minimal amounts. But, depending on variety, growing conditions, and other factors, hops can impart a range of flavors that connoisseurs say rivals that of wine grapes. Starting in the nineteen-seventies, small brewers on the West Coast began dramatically upping the amount of hops in their brews. One of their most popular products was the India pale ale, or L.P.A., a brew that has been around since the late eighteenth century. The story goes that necessity drove the British to add large quantities of hops in order to preserve the beer they shipped to India, to quench the thirst of the Sahibs managing the Empire there.
Over the past decade, varieties once thought of as boutique beers, such as L.P.A.s, have exploded in the United States, thanks to the locavore movement. Craft brewing is now doubling in sales, by volume, every five years, today, craft-beer make up twenty-one percent of the beer market, and twelve percent of the volume. The Brewers Association, a craft-brewing trade group, expects craft beers to have a fifty-per-cent market share in a decade. Since craft brewers use about ten times more hops than megabrewers, the trend has been a bonanza for Hopsteiner and the other big hops companies. But while an emphasis on brewers to come up with new beer, which, in turn, leads to a hunt for new hops varieties.
Which of the following best expresses the author’s main point?A.The hop flower has been used in beer-making for decades.
B.Different varieties of hop flower produce different flavors of beer.
C.The rise of locavore movement makes craft brewing a new trend in the United States.
D.Megabrewers are losing market share because people are searching for the unpalatable taste of hop flower.
考题
It has been revealed that some government leaders ill-used their authority and position to get illegal money for themselves.A:employ
B:take
C:abuse
D:overlook
考题
Since 1991,the goals set in the plan（）Ahave been largely achievedBhave largely not been achievedChave been achieved in some significant areasDhave not been achieved at all
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The economy of Ireland has been traditionally agricultural,but since （）country.sindustrial base has expanded.Athe mid-1950sBthe mid-1960sCthe 1970sDthe 1980s
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The economy of Ireland has been traditionally agricultural,but since （）country.sindustrial base has expanded.A、the mid-1950sB、the mid-1960sC、the 1970sD、the 1980s
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单选题Hannah finished building her new all-purpose projects room last year, and she has been working in the room ever since.A
and she has been working in the room ever sinceB
and since that time she has worked thereC
where always since she worksD
she has been working in that room ever sinceE
and since then is working there
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单选题The economy of Ireland has been traditionally agricultural,but since （）country.sindustrial base has expanded.A
the mid-1950sB
the mid-1960sC
the 1970sD
the 1980s
考题
单选题Although the Moon has not held great prominence in the history of religion, the veneration of the Moon by some societies has been practiced since early times.A
magic of B
symbol for C
worship of D
dependence on
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