The Brewery at The Culinary Institute of America
The Culinary Institute of America’s brewery is primarily a classroom where bachelor’s-level students learn about the ingredients, equipment, and techniques required to produce ales and lagers. It was created in 2015 in partnership with Brooklyn Brewery, whose brewers and business executives often serve as guest lecturers. The class helps future food professionals think differently about beer, elevating its status as a fine beverage on a level with wine.
Cleaver IPA (6.5% abv)
Full-flavored India Pale Ale featuring loads of American hop flavor and aromas of tangerine and mango balanced by malty sweetness.
Mise en Place Wit (4.6% abv)
Light-bodied Belgian-style wheat beer brewed with orange peel and coriander. Crisp with a pleasant spicy finish.
We’re always brewing something new. Check back periodically to see what’s available. (Current as of 11/29)
Shoemaker Raspberry-Vanilla Porter (5.3% abv)
Brewed in collaboration with Rip Van Winkle Brewing Company, this malty porter balances highly roasted malts with the flavor of raspberry and vanilla beans. A smooth dark beer with a pleasant fruity character. This beer contains lactose.
Pilot Light Lager (5.4% abv)—NEW BEER!
This helles-style light lager was brewed with a new barley variety, CU-198, created by Cornell University specifically for the growing conditions of New York State. Pilot Light is the first beer ever brewed with this barley and features a clean flavor with a slightly bready grain character and a pale yellow color balanced by New York hops.
- Great American Beer Festival Bronze Medal (Classic Saison): Soigne Saison
- New York State Craft Beer Competition Silver Medal (Belgian Ale): Class Project Father Murphy’s Tripel
- New York State Craft Beer Competition Silver Medal (Wheat Beer): Mise en Place Wit
- New York State Craft Beer Competition Bronze Medal (Amber or Dark Lager): Equinox Amber Lager
- New York State Craft Beer Competition Brewery of the Year
- New York State Craft Beer Competition Gold Medal (Wheat Beer): Mise en Place Wit
- New York State Craft Beer Competition Gold Medal (Brown Ale): Class Project Br-Br-Br-Brown Ale
- U.S. Open College Beer Championships Bronze Medal (American IPA): Cleaver IPA
- New York State Craft Beer Competition Bronze Medal (Belgian Farmhouse): Class Project Stay Sharp Saison
The CIA’s brewery is located in The Egg, on our Hyde Park, NY campus. CIA beers are sold on tap Monday–Friday, 8:30 a.m. to 10 p.m. and Saturday–Sunday, 9 a.m. to 10 p.m.
They are also available at all of the restaurants on the CIA’s New York campus, and Mise en Place Wit will soon be available at select restaurants in New York City and the Hudson Valley.
The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Head Brewer Hutch Kugeman
Hutch Kugeman is head brewer for the brewery at the CIA. Hutch is responsible for producing four kinds of beer in the microbrewery for the CIA’s public restaurants and student dining facility. He also assists in teaching, as the CIA’s brewery is a classroom where students learn about the ingredients, equipment, and techniques required to produce ales and lagers in a course titled The Art and Science of Brewing.
Hutch is the first head brewer at the brewery at the CIA, which opened in late 2015. He came to his current position after serving as founding brewer at Crossroads Brewing Company in Athens, NY since 2010. Kugeman was previously lead brewer at Ithaca Beer Company in Ithaca, NY and head brewer at Great Adirondack Brewing in Lake Placid, NY. He began his career by learning from Darron Welch at the Pelican Brewing Company in Pacific City, OR in 2002.
Hutch’s beers have won numerous awards, including at the Great American Beer Festival, World Beer Cup, North American Beer Awards, and TAP New York Festival. While at Crossroads in 2011, he won the Matthew Vassar Brewers’ Cup as the Best Craft Beer Brewery in the Hudson Valley and the inaugural John Calen Memorial Award for Best Pale Ale in New York State.
A native of Redding, CT, Hutch Kugeman is a graduate of the University of Virginia. He also holds a diploma in Brewing Science and Engineering from the American Brewers Guild. From 1997 to 1999, he was a middle school teacher in North Carolina as part of the Teach for America program.