At the Post Road Brew House, beer and fun are always on tap. Meet up with friends at this casual spot to enjoy unique CIA brews, local craft beers, Hudson Valley wines and spirits, and gastro pub fare that redefines deliciousness. From the Brew House burger to a hearty cassoulet and delectable salads, there is something to please everyone’s taste. It’s the perfect spot for a business lunch, break from sightseeing, or an evening of revelry. This pop-up experience will only be open from February 16–June 15 (dinner), and March 24–May 4 (lunch). Stop in soon, and often!
Tag: culinary institute of america
New Brewery at the CIA
When Samantha Bernstein, marketing manager for Brooklyn Brewery, asked bachelor’s students in the CIA’s Art and Science of Brewing class to share their thoughts about their brewing education at the college, the responses were as diverse as they were passionate.
“I want to use the knowledge to open my own craft brewery in my hometown”…
“A lot of us are going to be sommeliers, dining room managers, chefs, so we like to learn about beer, about what sells”…
“I like the holistic approach to learning, the history, how we got to where we are today”…
“I feel like beer is less pretentious than wine, open to anyone to drink.”
It was music to the ears of Bernstein, who was on campus for a presentation to students on marketing craft beers. Brooklyn Brewery has partnered with The Culinary Institute of America to open the CIA Brewery at The Egg, the new dining facility on the college’s New York campus. The brewery is yet another valuable addition to the students’ hands-on experience.
“It’s a really amazing partnership for us,” she says. “We believe education is incredibly important, and bringing beer to the table where food and beverage meet for these students couldn’t be more fulfilling.”
Senior Justin Wallace agrees. “The Brewery at the CIA is a tremendous learning experience for the student body here,” he explains. “If beer is being sold at The Egg, it might as well be made by students in the same way the food is made. Professor Miller and Hutch both have tremendous knowledge about brewing.”