Ferguson (Mo.) Brewing Company, the closest brewery to the University of Missouri–St. Louis, wanted to do something special to celebrate UMSL’s 50th anniversary. That led to Jubilee Brew, an Irish-style red ale made to honor a half century of education and excellence at the university. It also led to learning opportunities at UMSL.
Ferguson (Mo.) Brewing Company, the closest brewery to the University of Missouri–St. Louis, wanted to do something special to celebrate UMSL’s 50th anniversary. That led to Jubilee Brew, an Irish-style red ale made to honor a half century of education and excellence at the university. It also led to learning opportunities at UMSL.
Ferguson (Mo.) Brewing Company, the closest brewery to the University of Missouri–St. Louis, wanted to do something special to celebrate UMSL’s 50th anniversary. That led to Jubilee Brew, an Irish-style red ale made to honor a half century of education and excellence at the university. It also led to learning opportunities at UMSL.
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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...
Ferguson (Mo.) Brewing Company will celebrate its third anniversary on April 27. But that’s not the only milestone the brewery is honoring in 2013. In a nod to UMSL’s half century of scholarship and community building, Ferguson Brewing created Jubilee Brew, a special release Irish red ale. In addition to the beer, which will remain on tap throughout 2013, Ferguson Brewing worked with UMSL to create learning opportunities for the university’s students.
Ferguson (Mo.) Brewing Company will celebrate its third anniversary on April 27. But that’s not the only milestone the brewery is honoring in 2013. In a nod to UMSL’s half century of scholarship and community building, Ferguson Brewing created Jubilee Brew, a special release Irish red ale. In addition to the beer, which will remain on tap throughout 2013, Ferguson Brewing worked with UMSL to create learning opportunities for the university’s students.
Ferguson (Mo.) Brewing Company will celebrate its third anniversary on April 27. But that’s not the only milestone the brewery is honoring in 2013. In a nod to UMSL’s half century of scholarship and community building, Ferguson Brewing created Jubilee Brew, a special release Irish red ale. In addition to the beer, which will remain on tap throughout 2013, Ferguson Brewing worked with UMSL to create learning opportunities for the university’s students.
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.
