It may be hard to believe but a craft beer brewery opens in the U.S. every 16 hours, that’s a lot of craft. At a time when beer sales are flat craft beer volume has recently hit a double digit share of the market. In Kentucky alone it is a $3 billion industry. No surprise then to learn that the college town of Lexington, Kentucky has a new institute of learning, one that schools its students in beer and spirits. The unique school will be the only brewing and distilling academy in the state, as well as the only one connected to an operating brewery and distillery – Alltech Lexington Brewing & Distilling Co.
The Academy was launched last week, with a short course on raw materials. Instructors will eventually teach everything from weekend courses for home brewers, to two-week courses for experienced technologists working in a commercial brewery or distillery. The school will also have a pilot brewery and distillery installed this summer for student use.
Brewing and distilling used to be a rather quiet industry in Kentucky, but today, a new brewery or distillery opens every day,” said Dr. Pearse Lyons, president and founder of Alltech. “Yet many of these new brewers and distillers are not formally educated in this craft, which can lead to compromised products. With the Alltech Brewing and Distilling Academy, we want our graduates to go on to create exciting beers and spirits that are of high quality and consistency so that the market continues to grow and is an important part of the economy.
Boasting a new, state-of-the-art laboratory and classroom, students will benefit from the expertise and resources of Alltech, a billion-dollar global company with a core competency in yeast and fermentation technology that also ran its own Alcohol School for 25 years in Lexington and across the globe.
On some academy courses, company experts will discuss legal and regulatory issues, brand development, marketing, business management, social media and much more. However, the majority of the learning will be hands-on due to the technical nature of the craft. Lessons taught will include how to handle yeast, clean and sterilise tanks and safely transport and store barrels. Students will don lab coats and eye protection for the lab, where they will make fermentations, examine different forms of yeast under the microscope, brew beer on a pilot brewery, work on a brewery’s bottling line and more.
It appears the future is very bright in the craft movement and in particular for aspiring brewers.
For further information see AlltechAcadamey