Josh Wilson, brewmaster at Ferguson (Mo.) Brewing Company, discusses brewing beer while Ngusha Shaguy (right) and other members of the Chemistry Club at the University of Missouri–St. Louis look on. Wilson walked the students through the brewing process from adding cracked malt kernels, or grist, and hot water to a mash tun (left of Wilson) to two weeks later (for an ale) when the finished product is kegged or pumped into serving tanks that feed directly to the brewpub’s taps.
Josh Wilson, brewmaster at Ferguson (Mo.) Brewing Company, discusses brewing beer while Ngusha Shaguy (right) and other members of the Chemistry Club at the University of Missouri–St. Louis look on. Wilson walked the students through the brewing process from adding cracked malt kernels, or grist, and hot water to a mash tun (left of Wilson) to two weeks later (for an ale) when the finished product is kegged or pumped into serving tanks that feed directly to the brewpub’s taps.
Josh Wilson, brewmaster at Ferguson (Mo.) Brewing Company, discusses brewing beer while Ngusha Shaguy (right) and other members of the Chemistry Club at the University of Missouri–St. Louis look on. Wilson walked the students through the brewing process from adding cracked malt kernels, or grist, and hot water to a mash tun (left of Wilson) to two weeks later (for an ale) when the finished product is kegged or pumped into serving tanks that feed directly to the brewpub’s taps.
UMSL Global team members kicked off Global Triton Welcome, a weeklong orientation to help new international students get acclimated ahead of the spring semester.
