According to Visit Buffalo Niagara:
“Buffalo’s rich industrial past is soaked in beer. In 1919, on the eve of Prohibition, Buffalo was home to twenty-nine breweries and featured more than 8,000 drinking establishments. But it wasn’t until the end of the 20th century that brewing returned to the city with the opening of Flying Bison Brewing Company and Pearl Street Grill & Brewery.
Today, the Buffalo area has 27 craft breweries and six distilleries, including Community Beer Works, Hamburg Brewing Company, Resurgence Brewing Company, Big Ditch Brewing, Rusty Nickel Brewing, 42 North Brewing, Black Squirrel Distillery and Tommyrotter Distillery.”
Brewing is bustling in Buffalo.
Trocaire College has launched a new program
to help students dive in
and join this booming Buffalo industry!
About the Program
The goal of the Brewing/Distilling program is to provide students with the necessary education and skills to enter into varied employment opportunities within the industry. The curriculum will prepare students for employment in the ever expanding industry including: brewing, microbrewing, brewpub and distilling industries. With hands-on training, utilizing the Blichmann TopTier Modular Brewing System located in the college’s brewing lab, students will be able to brew beer for sensory evaluation purposes. Trocaire College is the only college in Western New York to have this commonly used piece of equipment, and we’re excited to share it with students looking to get into the industry with helpful knowledge and skills. Learn more here!
Introduction to Brewing/Distilling: Course will include historical aspects of the industries along with ingredients, equipment and process requirements
Intro to Brewing
September 20 — December 13, 2017
This course is the first in the 5 course program and provides a foundation for students interested in pursuing the program. Topics include: historical aspects of the industries of brewing and distilling along with ingredients, equipment and process requirements involved in brewing and distilling. Classes are held at Trocaire’s Transit location in Williamsville.
Sensory Evaluation of Beer: Students will develop sensory skills and learn terminology typically used in the alcohol beverage industry. The Blichmann TopTier Modular Brewing system and professional grade fermentation equipment will be utilized in the college’s brewing lab
Sensory Evaluation of Beer
September 23 — December 16, 2017
Students will develop sensory skills and learn terminology typically used in the alcohol beverage industry. The Blichmann TopTier Modular Brewing system and professional grade fermentation equipment will be utilized in the College’s brewing lab. Classes are held at Trocaire’s Transit location in Williamsville.
Science of Brewing/Distilling: This course will include the chemistry and microbiology of brewing and distilling
More details soon
Food and Beverage Services and Sanitation: Serv-Safe program, nationally certified food safety certificate program, I.P.S. Training for intervention procedures, nationally recognized alcohol awareness certificate program
More details soon
Brewing/Distilling Internship: Hands-on experience at an approved site chosen by faculty and student
More details soon
Brewing Mini-Workshops this Fall
Brew Basics: A Homebrewers Introduction
October 7, 2017
Our Brew Basics class is hands-on and designed for the novice brewer. This is a great experience for those looking to develop a deeper understanding of beer, its ingredients, and the process by which it’s made. It is designed to provide students the confidence, knowledge, and experience needed to become proficient home brewers and cultivated beer drinkers.
Learn all the basics to get you up and running while brewing a batch of beer. Find out about extract brewing, malts, grains, yeasts and how to avoid or troubleshoot the most common problems. All reference materials will be provided as well as some seasonal brew for tasting. All guests planning to consume alcohol must be able to produce valid government-issued identification to prove they are 21 or older. Register today, class size is limited in the brewing lab!
October 25 , 2017
Join Jill Forster, owner and cheese monger of Nickel City Cheese and our own beer guru and Director of Brewing Science, Brian Barrows, as you explore the beautiful romance between beer and cheese. Sample great seasonal brews along with a variety of tasty cheeses.
Your palate will be delighted with yummy pairings, from delicate and fruity to bold and complex. Take home menus, cheese expertise and beer tasting notes for your next party or gathering with friends. Become a beer and cheese connoisseur in one evening! Workshop will be held at Trocaire’s Williamsville location on Transit Road behind Russell’s Steaks, Chops and More. Please note, class includes demonstration and tasting and is not hands-on. All guests planning to consume alcohol must be able to produce valid government-issued identification to prove they are 21 or older.
Work towards a certificate, take a class or two, or experience a related event or workshop for fun. Buffalo is all about brewing and Trocaire College has the education, training and events to help you learn more about this growing industry.