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UMSL breaks ground on new business building
UMSL breaks ground on new business building

Anheuser-Busch Hall, named in honor of a lead $2.5-million gift from Anheuser-Busch Foundation, will streamline all the current business school operations in a centralized place.

UMSL breaks ground on new business building

Anheuser-Busch Hall, named in honor of a lead $2.5-million gift from Anheuser-Busch Foundation, will streamline all the current business school operations in a centralized place.

UMSL breaks ground on new business building

Anheuser-Busch Hall, named in honor of a lead $2.5-million gift from Anheuser-Busch Foundation, will streamline all the current business school operations in a centralized place.

A brew for the U
A brew for the U

At 50 years old, the University of Missouri–St. Louis has cemented its status as a significant part of St. Louis history. In a nod to UMSL’s half century of scholarship and community building, Ferguson Brewing Company created Jubilee Brew, a special release Irish red...

A brew for the U

At 50 years old, the University of Missouri–St. Louis has cemented its status as a significant part of St. Louis history. In a nod to UMSL’s half century of scholarship and community building, Ferguson Brewing Company created Jubilee Brew, a special release Irish red...

A brew for the U

At 50 years old, the University of Missouri–St. Louis has cemented its status as a significant part of St. Louis history. In a nod to UMSL’s half century of scholarship and community building, Ferguson Brewing Company created Jubilee Brew, a special release Irish red...

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Eye on UMSL: Ferguson Brewing

Eye on UMSL: Ferguson Brewing

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.