Context: After boiling, the hopped wort is now cooled, ready for the yeast. In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing ethanol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.

Question: In breweries, what do you call a small vat that is filled with hops?
Answer: a hopback

Question: In what phase of brewing does hopped wort become beer? 
Answer: fermentation

Question: What substance settles and make beer clear after it ferments? 
Answer: yeast

Question: How long does the fermentation process take in brewing beer? 
Answer: a week to months

Question: What substance is added to hopped wort once it cools after boiling? 
Answer: yeast

Question: After what process is the hopped yeast cooled?
Answer: Unanswerable

Question: What is a backhop?
Answer: Unanswerable

Question: What is the hopped yeast usually cooled for?
Answer: Unanswerable

Question: What does fine particulate yeast produce?
Answer: Unanswerable

Question: What color is the beer after the wort settles?
Answer: Unanswerable