Photo: Gunnari Auvinen
This brewpub near MIT has a wall rack of laminated tasting sheets that reveals its serious mission to craft innovative beer. A peppercorn-infused Saison-style brew called Sgt. Pepper sets off some interesting debate, but the current wild child on the menu is the Banryu Ichi, an experimental beer-sake hybrid that clocks in at a spine-tingling 15 percent alcohol. The combo of bitter hops and sour, pungent rice wine is something from another world.