Nathan Letcher celebrated graduation afar as he brewed the first batches of craft beer to go on tap at the new science-themed brewery. The home-brewing veteran is the head brewer.
Nathan Letcher celebrated graduation afar as he brewed the first batches of craft beer to go on tap at the new science-themed brewery. The home-brewing veteran is the head brewer.
Nathan Letcher celebrated graduation afar as he brewed the first batches of craft beer to go on tap at the new science-themed brewery. The home-brewing veteran is the head brewer.
Nathan Letcher celebrated graduation afar as he brewed the first batches of craft beer to go on tap at the new science-themed brewery. The home-brewing veteran is the head brewer.
The innovative and ever-expanding collaborative is keeping UMSL at the forefront of the burgeoning geospatial industry in St. Louis and nationwide.
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...
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...
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...
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.