To celebrate the opening of FIU’s Brewing Science Laboratory, the Chaplin School of Hospitality and Tourism Management hosted a dinner and beer pairing alongside Brooklyn Brewery’s American brewmaster and best-selling author Garrett Oliver on April 3.
Oliver worked with Professor Michael Moran and his students to develop a menu that would complement some of the best American brews. The four-course meal included Arugula and fennel salad, paired with AMA Bionda beer (golden lager made with Italian champagne yeast); seared grouper and sweet potato mash with BQE Wild Streak beer (made using aged bourbon barrels). Barbeque beef brisket was accompanied by Brooklyn Local 2 and Local 1 (there was apparently a labeling mishap) and dessert (beignets with raspberry and milk chocolate) were served with “secret mission” Brooklyn Black Ops (11.5 percent alcohol content).
The new lab, funded by proceeds from the Food Network’s South Beach Wine and Food Festival, will enhance the School’s existing Brewing Science Program and provide the necessary facilities to position the School as a worldwide leader for education and applied research in this burgeoning industry. With advanced technology and equipment, Chaplin School Dean Mike Hampton said the lab “creates a whole new learning environment where students can do experimentation. They can develop new concepts for restaurants or brew pubs.”
In addition, students and faculty will participate in more public events such as the Chaplin School’s Institute for Hospitality & Tourism Education & Research South Florida BrewFest.
“You have students here who are genuinely interesting in brewing and they want to make real beer. They want to be creative. They want to really make flavors,” Oliver said. “I think that in that lab people are going to be dreaming up new things to have fun around. What’s better than that?”