Presenters: Douglas Miller, Culinary Institute of America; Chuck Bassford, Brooklyn Brewery

Throughout history, people have been cooking with hops. One of the greatest chefs ever, Auguste Escoffier, writes about using hops shoots as a vegetable. The bitterness of the hops can balance out the sweetness or fat in a dish. In addition to adding bitterness, hops can afford an herbaceous or spicy note. Professor Douglass Miller from the Culinary Institute of America and Chuck Bassford of Brooklyn Brewery will do a tasting of sweet and savory food dishes that utilize hops. The dishes will be paired with a variety of beers from Brooklyn Brewery.

Music is provided by the

no_bird" rel="noopener noreferrer">PK Jazz Collective on the Free Music Archive and is used under the Creative Commons License.

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