At the Culinary Institute of America, beer isn’t just something you drink—it’s something you study. Brew U, the school’s annual beer, food, and education festival, returns April 18 with a format that folds tasting into a broader exploration of brewing culture. Guests can sample beers and ciders from regional producers alongside dishes prepared by CIA chefs, all designed with pairing in mind.
But the hook is access. Attendees can tour the campus brewery, meet head brewer Hutch Kugeman and other industry professionals, and sit in on seminars that break down everything from flavor profiles to brewing techniques. The event also offers a window into the CIA’s “Art and Science of Brewing” curriculum, where beer is treated with the same rigor as wine in a culinary context.
It’s part festival, part classroom—an afternoon built for people who want to understand what’s in the glass, not just drink it.
