The Brewery at the CIA “Taps” Into Chefs’ Interest in the Art & Science of Brewing
CIA Student-brewed Beer
Available for the First Time
Hyde Park, NY – The Culinary Institute of America has introduced the first three beers brewed on campus as part of the college’s
new Art & Science of Brewing elective. The course, part of the CIA’s bachelor’s degree offerings,
is held in The Brewery at the CIA—a facility made possible thanks to a
partnership between the college and Brooklyn Brewery. The course and
the brewhouse built to house it were created to help elevate the
status of beer on restaurant menus and familiarize the future leaders
foodservice and hospitality with how beer is produced. Beers brewed by
in the class will soon be available at the college’s public
restaurants and in
its new Student Commons.
The brewery has begun producing two flagship brands, Cleaver
IPA and Mise en Place Wit. In addition, The Brewery
at the CIA will be producing a rotating lineup of “Class Project” seasonal
beers designed and inspired by students in the Art & Science of Brewing
CIA Brewed Beers
Cleaver IPA (6.7% abv). Cleaver is a golden-colored India Pale Ale
featuring robust American hop flavor and aromas. Centennial, Mosaic, Amarillo,
and Simcoe hops provide firm bitterness and huge hop flavors reminiscent of
grapefruit and apricot balanced by a pleasant malty sweetness. The Brewery at
the CIA added more hops directly into the fermentation tank (called “dry
hopping”) to add an additional layer of bright fresh hoppy aroma.
Mise en Place Wit (4.6% abv). Mise en Place is a Belgian-style Witbier brewed with a large dose of unmalted white wheat and
American two-row barley. Light-bodied and pleasantly spicy, this wheat beer is
served unfiltered and brewed with orange peel and coriander. The CIA uses yeast
strain from Belgium to add an additional layer of fermentation esters—fruit and
spice flavors naturally produced during the fermentation process.
Class Project Cast
Iron Stout (5.8% abv). Class Project Cast Iron Stout
is an oatmeal stout with a rich roasty malt body and notes of chocolate and espresso. This stout uses two types of
oats as well as a blend of roasted malts to yield a dark black and full-bodied
beer with a thick tan head that isn't heavy and filling. A nice dose of German
Magnum and Perle hops adds some bitterness to help
accentuate the “dark chocolate” flavor of the beer and provide a faint hoppy aroma.
The Brewery at the CIA was designed and built by JV
Northwest of Canby, OR in partnership with Brooklyn Brewery. The three-vessel,
steam-fired stainless steel brewery features a separate mash mixer and lauter tun to allow for step
mashing. With three cylindroconical fermentation
vessels and one brite beer tank, this seven-barrel
system is designed to yield 217 gallons per batch, or 1,736 pints. The Brewery
at the CIA will be capable of producing up to 500 barrels of beer annually.
The beers from The Brewery at the CIA are currently
available in the American Bounty Restaurant.
The other CIA restaurants on the New York campus—The Bocuse Restaurant, Ristorante Caterina de’ Medici, The Apple Pie Bakery Café, and Pangea—will
begin offering the beers later this winter.
For more information about the Art & Science of Brewing
and Fermentation elective at the CIA, please visit us online.
Photo Captions and Hi-Res Images:
Photo 1: (top photo): The Brewery at the CIA has begun producing two flagship brands, Cleaver IPA
(left) and Mise en Place Wit (right). In addition,
The Brewery at the CIA will be producing a rotating lineup of “Class Project”
seasonal beers designed and inspired by students in the Art & Science of
Brewing course. For this semester the students created the Cast Iron Stout. (center) (Photo credit:
View hi-res image >
Photos 2 & 3: The Culinary Institute of America has introduced the first three beers brewed
on campus as part of the college’s new Art & Science of Brewing elective.
Students enrolled in this elective have the opportunity to learn how to make
beer in a fully-equipped production brewery at the CIA's campus in Hyde Park,
NY. (Photo credit: CIA/Phil Mansfield)
View hi-res image > | View hi-res image >
Photo 4: The
Brewery at the CIA’s Mise en Place Wit beer label. (Photo
credit: Courtesy CIA)
View hi-res image >
Photo 5: The
Brewery at the CIA’s Cleaver IPA beer label. (Photo credit: Courtesy CIA)
View hi-res image >
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA the think tank of the
food industry in the areas of health & wellness, sustainability, world
cuisines & cultures, and professional excellence & innovation. The
college also offers certificate programs and courses for professionals and
enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every
area of foodservice and hospitality. The CIA has campuses in New York,
California, Texas, and Singapore.
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