A Texan chef has created a new way to take beer; through ravioli sachets containing the brewed beverage, which are eaten as any other pasta. The idea is to deliver the ‘ultimate culinary experience’, but according to Texas law you need to be over 21 to indulge in this particular gustatory adventure.

The trick is to cook the pasta dough fast enough so that the beer retains its alcohol content. Inventor Mark Zable claims to have been working on the idea for a number of years, and is silent about the inclusion of any special ingredients to make the recipe work.

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