Clip from Culinary Institute of America

Clip from Culinary Institute of America


[Hutch Kugeman] The school has been developing new
programs growing into a full-service culinary college. But there was not a ton
of beer education going on, so a chance to actually put in an operating brewery
that would function as a business just like our restaurants, was pretty cool.
This brewery was built in partnership with Brooklyn Brewery who helped design the
brew house itself, donated and supplied the brewery, and helped design the
curriculum for the class. It is a brewing class, not a beer class. So it’s not just
beer history and appreciation – we can cover that in other classes. So it is
more about operations and how beer is made and the operations of running a
brewery. So we get students from all the different bachelors programs in here. We
get culinary science students, we get students in our entrepreneurship program,
which is cool for me because it makes for better, more interesting
conversations. You know, culinary science students love to talk about fermentation
and what’s going on and how the yeast is producing flavors and how we’re
controlling that. The entrepreneurship students are more business focused so we
talk about efficiency and making money and all those things that go into an
operating business. You know, I’ve been a brewer for a long time. It’s really
exciting time to be part of craft beer in New York I think we have more growth
ahead of us. Ten years ago, fifteen years ago, we had to teach people what a brown ale
was and what a porter was and what IPA was. Now we have to get them to teach
them about New York beer – that they need to be drinking not just using their
you know their local dollars to spend in their local towns, but supporting New
York breweries. You don’t need to buy beer from Oregon, you don’t need to buy
beer from from California, like we have the great beer here. People just have to
get out there and try it.

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