brewing

Walk into a beer brewing class these days and it’s hardly the “all boys club” it once was. Scattered throughout the audience of men, you’ll find women with eyes focused up front and pens in hand.

Cornell University’s Brewing Science and Technology workshop was back by popular demand. The full day course, held at the New York State Agricultural Experiment Station in Geneva last week, was at full capacity with more than 80 registered students.  Professor Karl Siebert prepared a packed agenda including lessons on barley and malt, hops, brewhouse operations and beer styles.

(Video after the jump.)

While smaller micro-breweries are becoming a growing part of the alcohol picture in this area, they usually don't rely on local sources for anything other than water.  But there's a growing supplier network feeding the breweries.

For beer, you need high-tech machinery and the traditional ingredients: water, hops, malt and maybe rice.