Run this live with your team

Everyone answers on their phone, you control each question, live scores and a podium. £5 includes five rounds; add up to five more for £1 each.

British classics and pints

Twelve questions on british classics and pints. Look closely: the most familiar answer is not always the right one.

Free to use with your own team, courtesy of WorkplaceHero - workplacehero.co.uk

Question sheet

1. Which fish traditionally gives Cullen skink its smoky flavour?
- A. Smoked trout
- B. Smoked salmon
- C. Smoked haddock
- D. Smoked mackerel
2. What distinguishes the appearance of a traditional Cornish stargazy pie?
- A. Whole eggs balanced on the crust
- B. A spiral of pastry sausages
- C. A lattice of seaweed
- D. Fish heads protruding through the crust
3. A Teesside chicken parmo is traditionally topped with which sauce before cheese is added?
- A. Hollandaise
- B. Béchamel
- C. Tomato sauce
- D. Peppercorn sauce
4. Which British speciality is made principally from cooked laver seaweed?
- A. Pease pudding
- B. Pan haggerty
- C. Rumbledethumps
- D. Laverbread
5. Arbroath smokies are traditionally prepared using which method?
- A. Hot-smoking haddock
- B. Cold-smoking salmon
- C. Air-drying herring
- D. Salt-curing cod
6. Which city is particularly associated with the meat-and-vegetable stew called scouse?
- A. Plymouth
- B. Bristol
- C. Newcastle
- D. Liverpool
7. What is unusual about the traditional filling arrangement of a Bedfordshire clanger?
- A. It contains a whole unpeeled onion
- B. It contains three different cheeses
- C. It has savoury and sweet sections
- D. Its filling is added after baking
8. Which ingredient makes traditional Glamorgan sausages different from meat sausages?
- A. Smoked haddock
- B. Pearl barley
- C. Cheese
- D. Black pudding
9. What remains alive in cask-conditioned beer and helps it develop condition in the cellar?
- A. Barley embryos
- B. Yeast
- C. Hop flowers
- D. Acetic acid bacteria
10. According to CAMRA's description, cask-conditioned beer is served without which intervention?
- A. Any period of cellar storage
- B. Any contact with air
- C. Use of a tap or handpump
- D. Injection of carbon dioxide gas
11. Why are finings added during the production of some beers?
- A. To darken pale malt
- B. To improve clarity
- C. To increase alcoholic strength
- D. To create hop bitterness
12. Traditional isinglass finings are derived from which animal material?
- A. Eggshells
- B. Fish swim bladders
- C. Sheep's wool
- D. Beeswax

Answer sheet (for the quizmaster)

1. C - Smoked haddock
Cullen skink combines smoked haddock with potatoes, onion and milk.
2. D - Fish heads protruding through the crust
The fish heads point upwards through the pastry, giving the pie its name.
3. B - Béchamel
The breaded chicken is topped with béchamel and cheese, then grilled.
4. D - Laverbread
Despite its name, Welsh laverbread is prepared seaweed rather than a loaf.
5. A - Hot-smoking haddock
Arbroath smokies are haddock cooked by hot-smoking.
6. D - Liverpool
Scouse is strongly associated with Liverpool and gave rise to the nickname Scouser.
7. C - It has savoury and sweet sections
A traditional clanger can contain a savoury filling at one end and a sweet filling at the other.
8. C - Cheese
Glamorgan sausages are a meat-free speciality based on cheese, breadcrumbs and leeks.
9. B - Yeast
Live yeast allows further conditioning after the beer has entered the cask.
10. D - Injection of carbon dioxide gas
Its carbonation develops naturally rather than being supplied by injected carbon dioxide.
11. B - To improve clarity
Finings help suspended material settle, producing the intended clarity.
12. B - Fish swim bladders
Isinglass is a collagen-based fining traditionally obtained from fish swim bladders.