Derrick Langeneckert didn’t want to wake up 50 years from now and wonder, “What if?” So, he’s following his dream to open up a brewery. According to his plans, his payoff will open in the spring – Alpha Brewing Company. The new craft brewery will be located at 1409 Washington Ave. in St. Louis, across the street from the City Museum.
Derrick Langeneckert didn’t want to wake up 50 years from now and wonder, “What if?” So, he’s following his dream to open up a brewery. According to his plans, his payoff will open in the spring – Alpha Brewing Company. The new craft brewery will be located at 1409 Washington Ave. in St. Louis, across the street from the City Museum.
Derrick Langeneckert didn’t want to wake up 50 years from now and wonder, “What if?” So, he’s following his dream to open up a brewery. According to his plans, his payoff will open in the spring – Alpha Brewing Company. The new craft brewery will be located at 1409 Washington Ave. in St. Louis, across the street from the City Museum.
Pellegrini’s fascinating life and career path, from Turkey to UMSL with several stops along the way, has prepared her to lead the Executive DBA Council.
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.
