After the SF Beer Week 'Barrel & Cheese' event at ThirstyBear, the chef had at his disposal ample IPA, Gouda and Goat Cheese which he used to create an extraordinary Beer-Cheese Soup that he topped with a dash of horseradish and cream. Also pictured is ThirstyBear's 1776 IBA (India Black Ale) - an amazing compliment to the soup.
