West European scientists judge the Yugoslav language policy as an exemplary one: although three-quarters of the population spoke one language, no single language was official on a federal level. Official languages were declared only at the level of constituent republics and provinces, and very generously: Vojvodina had five (among them Slovak and Romanian, spoken by 0.5 per cent of the population), and Kosovo four (Albanian, Turkish, Romany and Serbo-Croatian). Newspapers, radio and television studios used sixteen languages, fourteen were used as languages of tuition in schools, and nine at universities. Only the Yugoslav Army used Serbo-Croatian as the sole language of command, with all other languages represented in the army’s other activities—however, this is not different from other armies of multilingual states, or in other specific institutions, such as international air traffic control where English is used worldwide. All variants of Serbo-Croatian were used in state administration and republican and federal institutions. Both Serbian and Croatian variants were represented in respectively different grammar books, dictionaries, school textbooks and in books known as pravopis (which detail spelling rules). Serbo-Croatian was a kind of soft standardisation. However, legal equality could not dampen the prestige Serbo-Croatian had: since it was the language of three quarters of the population, it functioned as an unofficial lingua franca. And within Serbo-Croatian, the Serbian variant, with twice as many speakers as the Croatian, enjoyed greater prestige, reinforced by the fact that Slovene and Macedonian speakers preferred it to the Croatian variant because their languages are also Ekavian. This is a common situation in other pluricentric languages, e.g. the variants of German differ according to their prestige, the variants of Portuguese too. Moreover, all languages differ in terms of prestige: "the fact is that languages (in terms of prestige, learnability etc.) are not equal, and the law cannot make them equal".
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): Where were all variants of Albanian used?
Ah, so.. unanswerable

The High Middle Ages was a period of great religious movements. Besides the Crusades and monastic reforms, people sought to participate in new forms of religious life. New monastic orders were founded, including the Carthusians and the Cistercians. The latter especially expanded rapidly in their early years under the guidance of Bernard of Clairvaux (d. 1153). These new orders were formed in response to the feeling of the laity that Benedictine monasticism no longer met the needs of the laymen, who along with those wishing to enter the religious life wanted a return to the simpler hermetical monasticism of early Christianity, or to live an Apostolic life. Religious pilgrimages were also encouraged. Old pilgrimage sites such as Rome, Jerusalem, and Compostela received increasing numbers of visitors, and new sites such as Monte Gargano and Bari rose to prominence.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): Along with Bari, what was a notable new pilgrimage site in this era?
Ah, so.. Monte Gargano

The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a by-product of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts and consequently decreases the alcohol content.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): What could decrease alcohol content during the brewing process?
Ah, so..
Low temperatures