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Culinary Institute of America getting its own brewery

Bill Diowd graphic

New York State is about to get yet another microbrewery, but this one took special legislation to be approved.

Governor Andrew Cuomo's office recently announced he had signed a bill that allows creation of a microbrewery on the campus of the Culinary Institute of America in Hyde Park, Dutchess County. Equipment for the on-campus operation, which is expected to open in the summer of 2015, was donated by the Brooklyn Brewery.

The CIA initially plans to offer its own lager, pilsner and seasonal brews on tap at the brewery and at the campus's four restaurants open to the public.

The bill was sponsored in the Assembly by Didi Barrett (D-Columbia County) and in the Senate by Terry Gipson (D-Dutchess and Putnam counties).

Waldy Malouf, CIA senior director of food and beverage operations at the Culinary Institute of America, said, "The microbrewery at The Culinary Institute of America will be an integral part of the college's curriculum. With the collaboration of Brooklyn Brewery, this facility will teach students about fermentation, using grains in brewing, food pairings, as well as the management of a brewpub hospitality operation. As a bonus, Hudson Valley residents and visitors will be able to sample the work of the students in all of our restaurants on campus. The entire CIA family appreciates the Governor's efforts to help make this unique educational opportunity come to fruition."

This is just the latest development in the state's ever-expanding brewing industry.

The number of restaurant brewers in New York has increased 200%, from 10 in 2011 to 30 today, excluding the CIA project. In addition New York now is home to 103 microbreweries, a 156% increase from 40 in 2011.

Since the farm brewery license law took effect in January 2013, 53 new farm breweries have opened. Like farm wineries, farm breweries make beer with specific levels of locally grown ingredients, gradually increasing from 20% now to 90% by 2024. Also like farm wineries, farm breweries may operate up to five offsite branch locations, open restaurants, conduct tastings and sell related products that may include souvenirs, food to complement beer tastings, and equipment and supplies.

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