The Molecular Gastronomy of Beer

We had a terrific time on Monday evening at the Avery Tap Room for the August gathering of The Society for the Pursuit of Hoppiness. The theme was The Molecular Gastronomy of Beer, and we definitely went off the deep end having fun mixing liquid nitrogen with our brews. A few of the successes were Caviar du Beer, Avery IPA foam cheetos and some KILLER sorbet from White Rascal Belgian Wheat and our Ellie's Brown Ale. As usual, the food was cool, but the dry-hopped IPA and Maharaja on tap were the highlight of the evening! Here's the photo documentation courtesy of Dan Rabin.