“Would you like some butterbeer?” Ben Mann, a senior in SEAS, ladles steaming liquid out of a mysterious pot into a mug. While Columbia Culinary Society members crowd around the stove, ministering to the brew, Mann squeezes out from the group and sheepishly explains, “This is the butterbeer we’re going to serve at Potterpalooza, so it’s non-alcoholic.” Tasting like melted butterscotch ice cream mixed with ginger ale, the butterbeer goes down smooth, a reasonable interpretation of the Harry Potter-inspired beverage.
