Hutch Kugeman, head brewer at The Culinary Institute of America, takes you through the brewing process from mill room to keg. He also talks about the brewery at the CIA, the on-campus production brewery that’s used to produce craft beers sold at the college’s restaurants, and serves as a classroom for the bachelor’s-level course The Art and Science of Brewing.
Learn more: [ Ссылка ]
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The Culinary Institute of America: [ Ссылка ]
The CIA at Copia: [ Ссылка ]
CIA Foodies: [ Ссылка ]
CIA Restaurant Group: [ Ссылка ]
CIA ProChef: [ Ссылка ]
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
Brewing Process—the Brewery at the CIA
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culinary schoolculinary collegecooking schoolBrewing processCIA BreweryBrewery at the CIAThe Culinary Institute of America BreweryBeerCraft beerHow to make beerHow to brew beerBrewingBrewing classThe Art and Science of BrewingCIA bachelor’s degreeThe Culinary Institute of America bachelor’s degreecraft beer 101
