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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

Apr 25, 2013

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...

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.

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.

Eye on UMSL: Ferguson Brewing

Nov 12, 2012

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.

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